• 150g digestives (about 10 biscuits)
• 60g butter (melted) – or you could swap for coconut oil
• 250g cream cheese (room temp)
• 150ml thickened cream (whipped to soft peaks)
• 4–5 tablespoons Natvia Gut Activated Sweetener
• 1 teaspoon vanilla extract
• 200g fresh strawberries, chopped (plus extra to garnish)
  

Make the biscuit base

1. Place the digestives in a food processor and blitz into fine crumbs.
2. If you don’t have a processor, pop them into a ziplock bag and crush with a rolling pin.
3. Pour in the melted butter and stir until the mixture looks like wet sand.

Prepare the cups

1. Spoon the biscuit mixture evenly into the bottom of your serving glasses or jars.
2. Press down firmly with the back of a spoon to create a compact base.
3. Place in the fridge to set while you make the filling.

Whip the cream

1. In a clean bowl, pour in the thickened cream.
2. Use an electric whisk or hand whisk to beat until soft peaks form (the cream should hold its shape but still look smooth).

Make the cheesecake filling

1. In another bowl, beat the cream cheese with 4–5 tablespoons Natvia Gut Activated Sweetener and the vanilla until smooth and creamy.
2. Gently fold the whipped cream into the cream cheese mixture using a spatula.
3. Mix until thoroughly combined and light in texture.

Layer the filling

1. Remove the glasses with the biscuit base from the fridge.
2. Spoon or pipe 3–4 spoonfuls of the cheesecake filling over each base, filling each glass about ¾ full.
3. Smooth the tops with the back of a spoon.
4. Chop the fresh strawberries into small pieces and scatter them generously on top of each cheesecake cup.
5. Optional: Mash half the strawberries into a quick compote and swirl it through before topping.
6. Place the cups back in the fridge for at least 1 hour to set.
7. Before serving, garnish with extra fresh strawberries.
8. Enjoy chilled straight from the cup!

Servings: 4–6 cups

Prep time: 15 minutes

Chill time: 1 hour

Total time: 1 hour 15 minutes