Hull the strawberries (take off the stem) and add them to a food processor and puree till smooth.
Pour the strawberry puree into a saucepan along with two tablespoons castor sugar and simmer this for about 10-12 minutes.
Transfer the biscuits to a ziplock bag and whack it with a rolling pin till you have crumbs.
Beat together cream cheese and ¼ cup caster sugar till soft and fluffy. Add the heavy whipping cream and beat for two to three minutes till the mixture increases slightly in volume.
Pour in the cooled strawberry puree and use a spatula to lightly combine everything.
To assemble these no bake strawberry cheesecakes, add two tablespoons of the biscuit crumb to a glass or jar.
Pipe the cheesecake mixture till ¾th of the way. Repeat with all the other jars till you've used up all the mixture. Refrigerate overnight.
Top with fresh strawberries and biscuit crumb before serving.