These easy, no-cook strawberry cheesecake tarts are ready in no time and make the most of British strawberries. Their perfect for enjoying as an afternoon treat or as a light pudding. With a ginger biscuit base and a creamy lemon filling, these tarts are sure to be winner!

Ready in: 1 hour 30 minutes

Makes: 4

Ingredients

200g ginger biscuits
50g butter, melted
300g soft cheese
150g Greek yoghurt
50g caster sugar
1 lemon, finely zested plus 3 tbsp juice
225g strawberries, hulled and quartered
3 tbsp seedless strawberry or raspberry jam

Method

1. Put the ginger biscuits in a food bag, seal and crush with a rolling pin until they turn to fine crumbs. Alternatively, use a food processor to blitz. Tip the biscuit into a large bowl and stir through the melted butter.

2. Divide the biscuit mixture between four 10cm fluted tart tins with removeable bases. If you don’t have tart tins, use ramekins lined with baking paper. Use the back of a spoon to firmly press the biscuit into the base of each tin. Chill in the fridge while you make the filling.

3. Place the soft cheese, yoghurt, sugar, lemon zest and juice in a large mixing bowl. Mix well until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hour.

4. Tip the jam into a small saucepan and gently heat until melted. Set aside to cool a little before using.

5. Carefully remove the cheesecakes from the tins and arrange the strawberries on top. Use a pastry brush to coat with the cooled, melted jam until glossy. Serve and enjoy!