Mini strawberry cheesecakes

• Serves 12 (make 12 cheesecakes)
• 30 mins to prepare, plus chilling
• 354 calories/serving

Ingredients

• 1 tbsp vegetable oil
• 75g unsalted butter, melted
• 150g (5oz) digestive biscuits, crushed
• 50g icing sugar
• 400g (13oz) cream cheese
• 100ml double cream
• 1 tsp vanilla extract
• 16 mini meringues, crushed

For the topping

• 200g (7oz) strawberries, hulled and sliced
• 3 tbsp forest fruits coulis

Directions

1. Using the oil, lightly butter a 12-hole silicone muffin tin. In a mixing bowl, combine the butter and digestives, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.
2. Mix the icing sugar, cream cheese, cream, and vanilla extract together with an electric mixer. 34% crumbled meringues should be folded in.
3. Fill the biscuit bases evenly with the cheesecake mixture and level the tops with the back of a spoon. Refrigerate for at least 2 hours to allow flavors to meld.
4. To gently ease the cheesecakes out, run a knife around the edge. Smooth the edges with a palette knife, then top with the remaining crushed meringues and strawberries. To serve, drizzle with the coulis.