- List Of Ingredients
- 120g (1 cup) digestive biscuits
- 40g (3 tbsp) unsalted butter, melted
- 200g (1 cup) cream cheese
- 1 tsp vanilla extract
- 200ml (1 cup) double (heavy) cream
- 40g (4ó tbsp) icing (powdered) sugar
- 400g (14oz) mixed berries
Break up the biscuits and pulse in a food processor until they resemble breadcrumbs. Alternatively, just put them into a freezer bag and bash them with a rolling pin. Transfer to a mixing bowl and pour over the melted butter. Stir until well combined before dividing between six 350ml (1. cup) jars or glasses.
Spoon the cream cheese into a clean mixing bowl and beat with a whisk until smooth. Add the vanilla and cream, then sift over 30g (3. tablespoons) of the icing sugar. Beat the mixture until soft, pillowy peaks have formed.
Lightly crush the berries with the back of a fork and stir through the remainder of the icing sugar. Ripple half of the berries through the cream, then divide this mixture between the jars. Top with the remaining berries.
Screw the lids on to the jars to make them easy to transport or, if using glasses, cover with foil or cling film (plastic wrap). The cheesecakes can be kept refrigerated for up to 1 day before serving.