Strawberry cheesecake pots

Name: Strawberry cheesecake pots
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 300 g strawberries; 2 tbsp honey; 2 tbsp lemon juice; 150 g mascarpone; 150 g Greek yogurt; 150 g soft cheese; 2 tbsp icing sugar; 1 tsp vanilla bean paste; 10 ginger nut biscuits, in rough crumbs

Pretty desserts that can be made ahead and easily packed for picnics to share.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseDessert
Prepare25 mins
Cook5 mins
Total time30 mins
Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

300g strawberries
2 tbsp honey
2 tbsp lemon juice
150g mascarpone
150g Greek yogurt
150g soft cheese
2 tbsp icing sugar
1 tsp vanilla bean paste
10 ginger nut biscuits, in rough crumbs

Method

Set aside a few strawberries for decoration. Hull and slice the rest, then place in a small saucepan with the honey and ½ tbsp lemon juice. Simmer over a low heat for 2-3 minutes, until the strawberries have just softened. Set aside until cool, then chill until ready to use.
Combine the mascarpone, yogurt, soft cheese, icing sugar and vanilla bean paste in a bowl. Stir in the remaining lemon juice and 2-3 tbsp just-boiled water, until smooth.
Put a spoonful of mascarpone mixture into the base of 4 serving glasses or dishes. Spoon over a little cooked strawberry mixture, crumble over a little biscuit, then repeat each layer, finishing with biscuit.
Roughly chop the reserved, hulled strawberries and scatter over the top. Cover and chill until ready to eat, on the same day.