Strawberry cheesecake pots

Name: Strawberry cheesecake pots
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 150 g Digestive biscuits; 50 g Butter, melted; 280 g Cream cheese; 150 ml Double cream; 50 g Icing sugar; 3 ml Vanilla extract; 0.5 Lemons, zested; 250 g Strawberries, hulled and chopped

Individual pots of crunchy biscuit, light vanilla cheesecake and juicy strawberries. No oven, no tin, no fuss.

Ingredients

150 g Digestive biscuits
50 g Butter, melted
280 g Cream cheese
150 ml Double cream
50 g Icing sugar
3 ml Vanilla extract
0.5 Lemons, zested
250 g Strawberries, hulled and chopped

Method

Crush the biscuits (a bag and rolling pin is a good job for kids) and stir in the melted butter. Press a spoonful into the bottom of 6 small glasses or jars.
Beat the cream cheese, icing sugar, vanilla and lemon zest until smooth. Add the cream and whisk until thick enough to hold its shape.
Spoon or pipe the filling over the bases.
Chill for at least an hour, then pile the strawberries on top just before serving.