Add digestives to food processor and blitz to a crumb (about 40 seconds)

Add melted butter and blitz again for 20 seconds. You may need t scrape down the sides of the food processor in between to get it all mixed in.

Using a 12 hole silicone mini muffin tray, spoon base mixture into muffin openings, pressing down with fingers. Making sure the base goes up about half way up. Set aside and make the filling.

Add digestives into a ziplock bag and seal. Lay flat on counter, placing a towel over the top. Use a can or rolling pin to roll back and forth to crush the digestives.

Once you have the crumbs, empty into a mixing bowl along with the melted butter. Mix the butter in until a et cookie crumb is formed.

Using a 12 hole silicone mini muffin tray, spoon base mixture into muffin openings, pressing down with fingers. Making sure the base goes up about half way up. Set aside and make the filling.

Add room temperature softened cream cheese to a clean mixing bowl, along with the dairy whip, strawberry jam and sweetener. Thoroughly mix with a spoon, pressing out any lumps. Taste mixture for sweetness. Add additional Jam or sweetener to taste.

Spoon filling onto cheesecake bases, pressing in to make sure there are no air bubbles. Use the back of a knife (the flat side) to smooth over the top of the muffin tray so cheesecake tops are flat.

Cover and refrigerate overnight or for 8 hours.

To remove from the muffin tray, use a butter knife to go around the edge of the opening to loosen the cheesecake, and the gently remove, placing onto a wire rack or tray for decorating. (It helps to wipe the knife in between getting each cheesecake out as it will help to retain the shape)

Store in an air tight container in the fridge for 7 days