Quick strawberry cheesecake pots
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11 INGREDIENTS • 6 STEPS • 30MIN

Quick strawberry cheesecake pots

Recipe

4.8

24 ratings
What's better than strawberry cheesecake? Well, Tom Kerridge's incredible strawberry cheesecake pots that are quick and easy to make, and taste amazing. Our 100% British Red Diamond strawberries really are the pick of the crop, sourced from our best growers for the juiciest fruit and sweetest flavour.
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What's better than strawberry cheesecake? Well, Tom Kerridge's incredible strawberry cheesecake pots that are quick and easy to make, and taste amazing. Our 100% British Red Diamond strawberries really are the pick of the crop, sourced from our best growers for the juiciest fruit and sweetest flavour.
author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

30MIN

Total time

Ingredients

Servings
4
12
digestive biscuits
600 g
extra-creamy soft cheese
1 tsp
vanilla extract
4 tbsp
M&S Fairtrade golden caster sugar
1
M&S Remarksable Value lemon, zested, juiced
For the strawberry purée
150 g
M&S British strawberries, hulled, quartered
1/2
M&S Remarksable Value lemon, juiced
2 tbsp
M&S Fairtrade golden caster sugar
For the macerated strawberries
120 g
M&S British strawberries, hulled, sliced
1 tbsp
M&S Fairtrade golden caster sugar
1 tsp
vanilla extract

Nutrition per serving

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Calories
792kcal
Fat
43.3 g
Saturates
25.1 g
Sugars
11.3 g
Salt
1691.4 mg
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Quick strawberry cheesecake pots
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Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

Method

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step 1
Place the digestives (12) into a freezer or sandwich bag and bash gently with a rolling pin until crushed. Spoon the biscuits into the bases of 4 serving glasses.
step 2
To make the purée, put the strawberries (150 g), lemon juice (1/2) and sugar (2 tbsp) into a small saucepan. Place over a medium heat and bring up to a simmer. Cook gently for 3-4 minutes, then blend until smooth and leave to cool.
step 3
To make the macerated strawberries, mix the strawberries (120 g) with the sugar (1 tbsp) and vanilla (1 tsp) in a bowl and set aside for around 10 minutes.
step 4
Put the creamy soft cheese (600 g), vanilla (1 tsp), sugar (4 tbsp), lemon zest and lemon juice (1) into a large mixing bowl. Mix with an electric beater until smooth and thick. Fold through the strawberry purée.
step 5
Divide the creamy cheesecake mixture between the serving glasses, layering it on top of the crushed biscuits. Spoon the macerated strawberries over the top.
step 6
Chill the cheesecake pots in the fridge until ready to serve. These can be made the day before, if you like.
step 6 Chill the cheesecake pots in the fridge until ready to serve. These can be made the day before, if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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