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Strawberry Cheesecake Pots
By Chris Stephan
Strawberry Cheesecake Pots
In this recipe
Preparation time:
30 mins
Cooking time:
  • 1 pkt Chocolate Ripple biscuits
  • 500g fresh strawberries
  • 350g cream cheese
  • 1 jar Beerenberg Strawberry Jam
  • Juice of 1 lemon

Place the biscuits into a zip lock bag and roughly crush with a rolling pin.

Divide the crushed biscuits between 6 x 200ml jars with lids.

Roughly mash 250g strawberries with a fork.

In a large bowl, beat the cream cheese, ½ a jar of Strawberry Jam and the lemon juice to combine.

Stir through the mashed strawberries.

Divide equally between the jars and refrigerate.

While the strawberry cheese mixture is setting, prepare the remaining strawberries. Select and save 6 beautiful strawberries for garnishing.

Finely dice the remaining strawberries and mix with 2 tbsp Strawberry Jam.

Top the cheese mixture with the diced strawberries, seal with the lids and refrigerate until ready to serve.

For best flavour, remove from the fridge 30 minutes prior to serving and garnish with the reserved strawberries.