Strawberry Cheesecake Pots

Serves 6

75g digestive biscuits

200g condensed milk

zest and juice of 1 lemon

1tsp vanilla extract

150g light cream cheese

150g Greek yogurt

250g fresh strawberries

3tbsp strawberry jam

Crumble digestive biscuits into a bowl, not too fine.

Divide the crumbs between 6 wine glasses or small tumblers. Place condensed milk into a bowl and add the lemon zest, juice and vanilla extract.

Stir together until the mixture has thickened.

Whisk the cream cheese and Greek yogurt in a small bowl until smooth then fold into the thickened condensed milk, don’t overbeat. Spoon the creamy mixture over the biscuits.

Chill for at least 30 minutes to 1 hour. Chop fresh strawberries, mix with strawberry jam and top the cheesecakes with the fruit to serve.