Break up 100g (3½oz) silken tofu in a bowl. Add ¾cup (200g) Greek yoghurt, 100g (3½oz) cream cheese, the grated zest of ½ organic, unwaxed lemon and 2teaspoons caster (superfine) sugar. Blend until very smooth.
Pour the tofu mixture into a very fine sieve and drain for 15 minutes.
Crush4digestive biscuits finely and divide them among four small glasses.
Spoon the tofu mixture over the biscuits and chill for 30–45 minutes.
Macerate6strawberries that have been cut into small cubes in 1teaspooncaster sugar.
Spoon the macerated strawberries over the cheesecake to serve.