Cheesecake-in-a-jar

Cheesecake-in-a-jar is both feel-good and fabulous. They’re dead easy to make and the recipe and decorations can be adapted to suit what fruit is in season, your dinner party colour palette or what’s in your fridge!. The best thing about them is that they’re so very easy to transport to picnics, BBQs or parties. Did I mention that they’re easy to make?

Each jar has four layers – the bikkie base, the cream cheese, whipped cream and decorations. Here’s what you’ll need:

INGREDIENTS 

• 1 x packet of gluten-free chocolate biscuits, crushed

• 20g butter, melted

• 1 cup cream, whipped

• 220g block of lactose-free cream cheese. This isn’t as hard to source as you might think. The major grocery stores usually stock both Philadelphia and Liddells lactose-free cream cheeses.

• 30g caster sugar

• 1 tsp lemon juice

• 1 tsp pure vanilla extract or vanilla bean paste

• garnishes – strawberries, raspberries, blueberries, cherries, chocolate curls, etc.

• jars – with or without lids

METHOD

1.     Crush the biscuits and combine with 20g melted butter. Once it resembles soggy breadcrumbs, spoon a layer into each jar. Press down firmly and try using the back of the spoon to make the biscuit layer flat.

2.     Beat together the cream cheese, lemon juice, sugar and vanilla. The consistency of this layer is important, so don’t give up mixing until it is lump free. Spoon a generous layer into each jar. Once again, try using the back of a spoon to get an even finish.

3.     Whip the cream and use a piping bag to pipe a decorative layer on top of the cheese. If you’re not planning on eating the cheesecakes within a few hours, leave the decorations off until serving (otherwise the layers can weep and merge).

4.     Decorate with berries or chocolate curls. 

nb. add 1 tbsp raspberry or strawberry jam or puree to the cream cheese mixture or a very small amount (1/4 tspn) of blue spirulina powder to add a colour pop to your jars.