For my dad's birthday this year and every year in fact, I make him his favourite cheesecake, no bake strawberry jam cheesecake! This year I had some leftovers so made these lovely little bite size versions out of it.RECIPEThe following quantities are rough estimates and will vary depending on the size of the glasses/bowls you use and personal taste so try as you go and adjust accordingly . I also used an online conversion chart for different weights so fingers crossed they are correct or near enough.INGREDIENTS5-7 Digestive biscuits/graham crackers/gluten free biscuits115g (8 tbsp = = 1/2 cup = 1 stick = 4 oz) Cream Cheese (i use Philadelphia)85g (5.5tbsp = 1/3 cup = 85ml = 2.8oz) Double/Heavy Cream40-50g (3tbsp = 1/4 cup = 1/3 stick = 1.7oz) Butter, melted6-9 Heaped tablespoons of icing/confectioners sugar.Strawberry/raspberry jam, lemon curd etc.METHOD1. Crush the cookies or blitz in a food processor. Add the melted butter a bit at a time, continue mixing in the food processor or by hand until wet but not dripping to form the base.2. Pack your base firmly down then add a squirt/dollop of jam on top, but not too much as it will be too sweet.3. Whip cream until you have stiff peaks.4. Mix the cream cheese with icing sugar, a few tablespoons at a time until you have the sweetness you desire.5. Gently fold in the cream.6. Add the mixture to the base then refrigerate until cooled and set (20 minutes minimum) Add a little jam or decoration on top to serve.7. Store in an air tight container and consume within 3 days.Facebook www.facebook.com/claremanson More cheesecake