85g Ginger Snap biscuits
200 g Cream Cheese
200 g Greek Yoghurt
4 tbsp caster sugar
Few drops vanilla extract
100 g Strawberries
- Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 small glasses or containers.
- Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve.
- Divide the Strawberries between the cheesecakes and store in fridge.