100 g (3 1/2 oz) oat biscuits, such as Hobnobs, crushed
50 g (2 oz) butter, melted
6 tablespoons condensed milk
250 g (8 oz) mascarpone cheese
finely grated rind and juice of 1 lime
125 g (4 oz) strawberries, hulled and sliced
1 tablespoon strawberry jam
Mix together the crushed biscuits and butter and spoon into the base of 4 chunky glasses or ramekins. Press down firmly with the back of a small spoon.
In a bowl, mix the condensed milk and mascarpone until soft and creamy. Stir in the lime rind and juice and spoon into the glasses. Place the glasses or ramekins in the refrigerator for 10 minutes to chill the desserts.
Meanwhile, mix together the strawberries and jam (if the jam is very thick, soften it with a dash of boiling water from the kettle) and spoon over the top of the cheesecakes.