Adorable, super-delicious and quick to make strawberry cheesecakes in mini jars. They can be enjoyed immediately, popped in the fridge for later, or taken on a picnic!
Put the biscuits into a double-lined freezer bag and crush with a rolling pin until it resembles coarse sand with a few larger lumps - don't overdo it!
In a bowl, whisk the cream cheese, cream and vanilla until thick.
Add the sugar and whisk again.
Melt the white chocolate, allow to cool to room temp, then add to the cheesecake mix and beat briefly to combine.
Take your jars and using a teaspoon sprinkle in a layer of loose biscuit around 2 cm high
Pipe the cheesecake mixture into each jar, up to about half way.
Chop the strawberries into small pieces and drop a generous layer into each jar.
Pipe the remaining cheesecake filling into each jar, stopping 1cm shy of the top.