Break up 100 g (3½ oz) silken tofu in a bowl. Add ¾ cup (200 g) Greek yoghurt, 100 g (3½ oz) cream cheese, the grated zest of ½ organic, unwaxed lemon and 2 teaspoons caster (superfine) sugar. Blend until very smooth.

Pour the tofu mixture into a very fine sieve and drain for 15 minutes.

Crush 4 digestive biscuits finely and divide them among four small glasses.

Spoon the tofu mixture over the biscuits and chill for 30–45 minutes.

Macerate 6 strawberries that have been cut into small cubes in 1 teaspoon caster sugar.

Spoon the macerated strawberries over the cheesecake to serve.