These delightful fluffy treats are a little bit like cheesecake and a little bit like mousse.

Ingredients: (Makes 12)

• 225 g/8 oz chocolate digestive biscuits, crushed
• 115 g/4 oz unsalted butter, melted
• 55 g/2 oz desiccated coconut
• 225 g/8 oz low-fat soft cheese
• 285 ml/10 fl oz double cream
• 115 g/4 oz pink marshmallows
• 115 g/4 oz white chocolate chips
• 225 g/8 oz fresh strawberries
• 1 tablespoon unflavored gelatine
• 4 tablespoons cold water
• 115 g/4 oz white marshmallows
• 1 tablespoon milk
• 4 tablespoons desiccated coconut, toasted
• Fresh strawberries, to decorate

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 19 x 23 cm/7½ x 9 inch Swiss roll tin and line the base with parchment paper.

Stir the first 3 ingredients together in a bowl and spoon into the prepared tin. Smooth with the back of a wooden spoon. Chill in the refrigerator for 30 minutes. Put the cheese, cream, marshmallows, white chocolate and strawberries in a food processor and process until smooth.

Place the gelatine and water in a bowl over a pan of simmering water. When dissolved, stir into the strawberry mixture. Spoon over the chilled base and return to the refrigerator for 2 hours. Put the marshmallows and milk in a saucepan and heat very gently until melted. Allow to cool for 5 minutes.

Spread over the chilled filling and sprinkle with coconut. Refrigerate until set. Use a mini biscuit cutter to cut out individual cheesecakes. Decorate with fresh strawberries. Store in an airtight container for up to 2 days.