Make the biscuits to crumbs in a food processor. Divide the biscuit crumbs between the jars.

Whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped, in a large bowl.

Tip half the strawberries and the remaining sugar into another bowl. Crush with a fork to a puree. Mix the puree through the cream and divide between the jars.

Top each cheesecake with remaining strawberries, secure the lids and chill.