1. In a large mixing bowl, beat the cream cheese and icing sugar until smooth and creamy.
2. Add the Greek yoghurt, vanilla extract, and lemon zest. Beat again until well combined.
3. Add in the double cream and whisk until the mixture thickens, being careful not to whip the cream too much.
4. Set the mixture aside in the fridge while you prepare the strawberries and biscuit crunch.
5. Toss the strawberries with icing sugar and vanilla extract in a mixing bowl.
6. Spread the strawberries out on a lined baking tray.
7. Chop the cookies into chunky crumbs about 0.5cm big, and roughly chop the nuts. Toss the cookies and nuts with the butter or olive oil, then place into another baking dish.

Cook

In the air fryer: Heat the air fryer to 160°C, place the strawberries and cookies in your basket, and roast the strawberries for 15 minutes. Once they turn golden brown, be sure to remove the cookies after 5 – 7 minutes.  If your basket can’t fit the cookies and strawberries at the same time, work in batches.

In the oven:  Heat the oven to 180°C. Once at temperature, roast the strawberries for 15-20 minutes and the cookies for 5 – 7 minutes once they turn golden brown.

1. Once roasted, remove the strawberries and biscuit crunch from the air fryer or oven and let cool slightly.
2. To serve, spoon the whipped cheesecake mixture into bowls or glasses, top with roasted strawberries, and sprinkle with the biscuit crunch.