Method

Mix the almond spread, icing sugar and vanilla until no lumps remain, spoon this into the corner of a plastic zip lock bag or piping bag. Cut the tops off your strawberries and carve out the centre

Pipe some of the cheesecake mixture into the centre of each strawberry

Put the digestive biscuits in a zip lock bag and crush using a rolling pin. Sprinkle some biscuit dust over the cheesecake topping of the strawberries

Store in the fridge until ready to serve