Preheat 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 electric chopper, blitz the ginger nut biscuits into fine crumbs. Add the melted reduced fat spread and combine until all the crumbs are coated.
Using a silicone mini muffin mould (with 24 muffin "dip"), distribute the biscuit crumb mix evenly between 24 mini muffin dips. Press down firmly with the back of a spoon to form the cheesecake base. Place in the oven and bake for 10 minutes.
Meanwhile, place the lightest cream cheese, quark, eggs, remaining sweetener and vanilla bean paste (or vanilla extract) into a bowl and whisk together thoroughly until fully combined and creamy.
Remove the biscuit bases from the oven and top with the cheesecake mix. Return to the oven for 25 minutes until set and just starting to colour. Leave to cool for 30 minutes in the silicone mould and then place in the fridge for at least an hour. You can freeze these mini cheesecakes at this point, prior to decorating.
Remove the cheesecakes from the moulds and place onto a serving plate. Cut the tops of your strawberries, wash and dry. Add a ring of reduced fat aerosol cream round the top edge of each cheesecake and place a strawberry "hat" on top. Serve straight away!