Mini Cheese Cake Layer Jars

Mini Cheese Cake Layer Jars

Serves 6 - 8
For the Compote:
200 g (½ packet) frozen strawberries or mixed berries
15 ml (1 T) water
105 g (½ cup) Huletts Castor Sugar
For the Cream cheese layer:
500 g cream cheese
65 g (½ cup) Huletts Icing Sugar
30 ml (2 T) lemon zest
125 ml (½ cup) fresh lemon juice
5 ml (1 t) vanilla essence
200 ml cream
For the Biscuit base:
100 g digestive biscuits
50 g (¼ cup) Huletts Castor Sugar
50 g butter, melted
For the Strawberry icing:
1 x 250 g packet Huletts Strawberry Flavoured Icing, prepared as per packet instructions
To serve:
8 small jars
Fresh berries or strawberries


  1. Place frozen berries, water and sugar in a saucepan and place over medium heat.
  2. Simmer until soft and reduced to a thick sauce.
  3. Set aside to cool.

Cream cheese layer:

  1. Using an electric mixer, whisk together the cream cheese, icing sugar, lemon zest, lemon juice and vanilla essence until light and fluffy.
  2. Slowly pour in cream whilst whisking and continue whisking until all the ingredients are well combined and light and fluffy. Set aside.

Biscuit base:

  1. Place biscuits in a food processor and pulse to form fine crumbs, place biscuits in a plastic bag and roll until crumbly and fine with a rolling pin.
  2. Combine the biscuit crumbs, castor sugar and butter and mixing well to coat the crumbs.

To serve:

  1. Divide the biscuit mixture between the glasses and press onto the base of the glasses.
  2. Pipe a thin coating of the Huletts Strawberry Flavoured Icing on top of the biscuit base.
  3. Slice strawberries thinly and arrange the slices against the inside of the glass.
  4. Top with a layer of the cream cheese mixture.
  5. Top the cream cheese mixture with a layer of the compote.
  6. Refrigerate until required.
  7. Garnish with fresh berries to serve.