Cheesecake in a Jar with Strawberries, Lemon Zest and Crushed Biscuits

Crush the whole-grain biscuits into fine crumbs using a chopper or a rolling pin in a bag. Melt the butter in a small pot or microwave, pour it over the biscuits and mix well.

Evenly divide the biscuit mixture onto the bottom of two glass jars and gently press it down with a spoon.

Wash the lemon well and finely grate its zest. In a bowl, use a hand mixer to blend the light cream cheese, Greek yogurt, honey, vanilla extract, lemon juice and half of the grated lemon zest into a smooth cream.

Spread the cream into the jars over the prepared biscuit base.

Wash the strawberries and remove the stems. Mash half of the strawberries with a fork into a puree, and cut the remaining half into quarters. Spread the strawberry puree and slices over the top of the cream and garnish with the remaining lemon zest.