Strawberry Cheesecake Jars

When I had the opportunity recently to try my hand at recipe writing for Belmont Forum I turned my attention to desserts for my third recipe (after whipping up some Mini Beef Burgers with Hand Cut Chips and also Lemon and Herb Chicken Schnitzel with Slaw and Roasted Sweet Potato Wedges). It really was a whole lot of fun and they have a lovely range of produce available in their fresh food precinct.

I decided to embrace the recent trend of jars. Jars, jars, jars, you see them everywhere! For drinks, for desserts, basically for anything you can jam into a jar, so yes even jam. I think they look a little bit lovely and hence this recipe. Also a chance to work with the beautiful strawberries that are available at the moment. This isn’t an overly sweet cheesecake recipe so just up the icing sugar if you’d prefer it a little sweeter. I ended up trying glasses and jars, just to see how they would look…. was a particularly creative afternoon 🙂



Strawberry Cheesecake Jars

Serves 4 people




  • 125g Marie biscuits
  • 50g melted butter


  • 250g Philadelphia cream cheese
  • 300ml whipping cream
  • 30g icing sugar
  • 1 vanilla Pod


  • 200g strawberries (with the tops cut off)


  • Fresh strawberries (1 small punnet)
  • Fresh blueberries (1 small punnet)



  1. Crush biscuits in a food processor until they are a fine crumb. Add melted butter and stir through until biscuit crumbs are coated
  2. Add a layer of the biscuit crumb to the bottom of each jar and compact it slightly. Place the jars into the fridge while preparing the filling
  3. Slice the vanilla pod length wise and scrape out the seeds
  4. Place the Philadelphia cream cheese, whipping cream and vanilla pod seeds into a food processor and mix until well combined
  5. Layer some of the cheesecake mixture into each of the jars
  6. Place 200g of strawberries into a food processor and blitz into a sauce
  7. Add a layer of strawberry sauce into each of the jars
  8. Garnish each jar with fresh strawberries and blueberries
  9. Pop the jars into the fridge for several hours to firm ahead of serving

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