Prepare the biscuit base: Crush the biscuits into fine crumbs. Stir through the melted butter until evenly combined. Divide between 6 individual cups and gently press the mixture down to form the base. Chill while you prepare the filling.
Prepare the strawberries: Hull and chop the strawberries, reserving a few whole or sliced strawberries for decorating. Pat them dry with paper towel if they are particularly juicy.
Make the cheesecake filling: Beat the softened cream cheese, icing sugar and vanilla until smooth and creamy.
Whip the cream: In a separate bowl, whip the thickened cream until thick and fluffy. Be careful not to overwhip.
Combine the filling: Gently fold the whipped cream through the cream cheese mixture until smooth and well combined.
Layer the cups: Spoon or pipe the cheesecake filling over the chilled biscuit bases. Add chopped strawberries between or over the cheesecake layer, depending on the look you prefer.
Add the strawberry topping: Warm the strawberry jam slightly if needed to make it easier to drizzle, then add a small amount over each cheesecake cup. Finish with the reserved fresh strawberries.
Chill: Cover and refrigerate for at least 2–3 hours, or until the cheesecake filling is firm and chilled.
Serve: Serve straight from the refrigerator and enjoy cold.
