*If you struggle to find shop bought gluten and dairy free biscuits, follow this link.
*Companies such as Lactaid and Lactofree now produce almost all dairy products imaginable, click on the lactose free - to find links to Lactoaid.
Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée.
Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.