Put the biscuit in the food processor. Pulse until they become finely grounded. Add the melted butter and pulse until well combined. Spread the crust mixture in a 9 inch pan. Press it into the bottom using your hands. Put in the fridge.
2 cups biscuit crumbs, 70 g unsalted butter
In the blender bowl, whisk strawberries, yoghurt, and sugar. Next, add cream cheese and extra thick double cream and whisk again.
¾ cup granulated sugar, 400 g Philadelphia cream cheese, ½ cup plain yoghurt, 400 g fresh strawberries, 500 g extra thick double cream
Now, pour the mixture over the prepared crust then refrigerate for 6 hours or overnight.
Cut the strawberry cheesecake into small bars then top the bars with chopped strawberries and blueberries. Serve!
¼ cup blueberries, ¼ cup strawberries
Notes
To avoid any lumps in the filling, be sure that all the ingredients (especially the cream cheese) are at room temperature.
Refrigerate the bars for at least 4 hours or freeze it for just 1-2 hours to make sure they are set.
Store: You can make these bars 2-3 days ahead of time. Freeze without the topping in a well-sealed container for 1-2 months.