150g Fresh Earth Mocha-choc gluten free cookies
4 tbsp clear honey
1 1/2 tsp vanilla extract
650g cream cheese
5 tbsp organic double cream
Wash and dry four 340g jam jars. Place the biscuits in a plastic bag and crush with a rolling tin. Meanwhile, melt the butter in a large saucepan and stir in the biscuits until well coated. Spoon the biscuit mixture into the base of each jar and press down well. Chill for 15 minutes.
Set aside 75g each of the strawberries and raspberries, and blend the remaining berries to make a puree. Sieve the mixture, then stir in half the honey.
Beat together the remaining honey, vanilla and cream cheese until smooth.
Beat in the cream and half of the sieved fruit, until thickened.
Divide between the jars, spreading the mixture evenly over the biscuit bases.
Chill for 10 minutes.
Slice the reserved strawberries and raspberries and arrange on top of the cheesecakes. Drizzle over the remaining sieved strawberry mixture.
Cover and chill until ready to go.