Ingredients

• 400g digestive biscuits
• 6 tbsp butter, melted
• 225g cream cheese, at room temperature
• ½ cup icing sugar
• 2 cups freshly whipped cream
• 1 cup fresh strawberries, finely chopped + extra to serve

Method

1. Place digestive biscuits in a food processor and process for 1 min or until they resemble fine breadcrumbs.
2. In a medium bowl, combine the biscuit crumbs and melted butter until well combined.
3. Evenly press mixture into the bottom of your mini cheesecake pans (recipe makes around 12 mini cheesecakes depending on pan size).
4. In a large bowl, beat together the cream cheese and icing sugar.
5. Next, add the whipped cream and sliced strawberries to the cream cheese mixture and mix until combined.
6. Spoon the cream cheese filling onto the prepared bases. Gently smooth the cheesecake tops with a spatula and refrigerate until firm (around 4 hours).
7. Serve topped with more fresh strawberries and whipped cream if desired. Enjoy!

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