Strawberry cheesecake pots
Waitrose and Partners

Strawberry cheesecake pots

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

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare25 mins
  • Cook5 mins
  • Total time30 mins
  • Pluschilling

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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Roughly chop the reserved, hulled strawberries and scatter over the top. Cover and chill until ready to eat, on the same day.

Cook’s tip

These can be made in clean jam or kilner jars, sealed and taken on a picnic.


Typical values per serving when made using specific products in recipe


2,068kJ/ 497kcals



Saturated Fat












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5 out of 5 stars1 rating