Ingredients

Makes 8

• 200g buttery biscuit (like shortbread or oat biscuits – try ginger biscuits for a bit of a kick)
• 200g full fat cream cheese
• 200ml double cream
• 6 tbsp icing sugar
• 2 tsp vanilla extract
• 500g strawberries, halved or quartered
• Fresh mint
• 8 jars / pots

Method

1. Smash the biscuits in a bag with a rolling pin or blend in a food processor, then divide between the jars.
2. In a large bowl, whisk the cream cheese, cream, 5 tablespoons of 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 (or blend if you want it really smooth).
3. Ripple the purée through the cream and divide between the jars. Top each cheesecake with the remaining strawberries and some fresh mint. 
4. Keep cool in the fridge until service – you could save a little biscuit crumb and add this to the top too for some crunch, or even a sprinkling of meringue – add just before service otherwise it will go soft in the fridge.