No-bake desserts are a must in summer. They are fresh, inviting and easy to prepare, making them the perfect choice for social soirées. The fact that these cheesecakes in a jar require just a handful of basic ingredients makes them perfect for novice bakers, too. The subtle flavour of the strawberries, the sweetness of the compote, the tempting cream and the crunchy biscuits make this cake a deliciously indulgent treat. Every bite is a delight.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For 4 glasses, each approx. 250 ml
How it's done
Mix the strawberries, sugar and lemon juice in a pan, cover and bring to the boil. Simmer the compote for approx. 1 min., remove from the heat, stir in the vanilla paste, leave to cool.
Puree the strawberries until smooth, pass through a sieve into a bowl. Add the cream cheese and icing sugar, puree once again until you have a creamy mixture. Carefully fold the whipped cream into the strawberry mixture.
Place the crumbled biscuits in the jars, spread the strawberry compote and mousse on top, garnish with the strawberries.
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