New York Cheesecake Santas

Pre-heat the oven to 160ºC. Place the reduced fat spread in a microwaveable bowl and place in the microwave for 20 seconds, or until fully melted.

In a mini chopper or food processor, blitz the ginger nut biscuits into fine crumbs. Tip the biscuit crumbs into the bowl containing the melted reduced fat spread and stir until all the crumbs are coated.

Place a rounded teaspoonful of the biscuit crumbs into each hole in a 24 hole silicone mini muffin mould (each hole 4cm diameter). Press down firmly with your fingertip to make the cheesecake bases. Place the muffin mould on a baking tray. Place in the preheated oven and bake for 10 minutes.

Meanwhile , place the cream cheese, quark, eggs, sweetener and vanilla into a medium bowl and use an electric whisk to mix for about 30 seconds until smooth. Pour the cheesecake mixture into a jug.

Remove the biscuit bases from the oven and carefully pour the cheesecake mixture on top of each cheesecake base. Return to the oven for 20 - 25 minutes until set and golden. Leave to cool for 30 minutes in the muffin mould, then place in the fridge for at least 1 hour. You can freeze the cheesecakes at this point, prior to decorating.

Remove the cheesecakes from the muffin mould by gently pushing up from underneath and place on a serving plate. Pipe a ring of aerosol cream around the top edge of each cheesecake and place a strawberry 'hat' on top. Serve at once.