Cheat’s “Cheesecake” with Strawberries

Line 4 ramekin dishes with cling film and place in freezer to chill.  

For the strawberries, place into a bowl with icing sugar, and juice.  Stir well, cover with cling film, set aside, 15-20min.  

Place cream cheese and icing sugar into a bowl, add lemon juice and vanilla, mix until smooth.  

In a second bowl, place cream.  Using electric beaters, whisk until soft peaks form. Fold this into the cream cheese mixture.  

Remove ramekins from freezer, fill each with cream cheese mixture, level surfaces with a spatula.  

Place back into refrigerator.  

Place biscuits into a plastic bag, and crush with a rolling pin.  

Heat a small, non-stick pan to low, add sugar.  Once melted, and starting to thicken, add butter, and gently shake pan to combine with sugar to form a caramel. Add biscuit crumbs, shake pan to coat in caramel. Pour mixture onto a plate, place in refrigerator, 5min., until cool. Once cool, crumble into pieces.  

Remove ramekins from refrigerator, turn “cheesecakes” onto plates, discard film. Spoon strawberries over top, and around cakes, and sprinkle biscuit “base” over the top. Serve garnished with fresh mint.