For the Pancakes:
200g gluten and lactose free biscuits
200g lactose free cream cheese
200ml lactose free double cream
6 tbsp icing sugar
2 tsp vanilla extract
500g strawberries, halved or quartered
You will need
8 jars with lids
Serves - 4
Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped.
Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée.
Ripple the purée through the cream and divide between the jars.
Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.
Recipe adapted from: Good Food