- 200g digestive biscuits
- 200g cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g of mixed summer berries
This easy to make, portable desert makes an ideal addition to any summer picnic.
You will need
- 8 jars with lids
- Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
- In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the fruit mix and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining fruit, secure the lids and chill until ready to pack up. Transport in a cooler bag.
- For an extra indulgent treat, melt 100g of dark chocolate and drizzle on top of each serving