Mini cheesecake with strawberries
Chop the biscuit in a blender, spread the butter and mix it with the biscuit. Press the mixture into the bottom of the glass or jar in which you will serve the cheesecake, and then put it in the refrigerator to harden.
Wash the strawberries and chop half of them finely, and leave the other half for decoration. Simmer the chopped strawberries with sugar and a little water until you get a sauce a little thinner than marmalade, then cool it well.
Whisk the whipped cream with a mixer, then mix it well with the cream cheese with a spatula. Fill glasses with this mixture, pour over chilled sauce and garnish with strawberries. Refrigerate for at least an hour before serving.