Start by washing the strawberries in water and removing the stalk and leaves from the strawberry, by twisting or carefully using a knife. Finely chop the stalks and leaves, they’re totally edible!

Slice the strawberries thin and pop them into a mixing bowl, sprinkle over the sugar, gently mix through then set to one side. Tear in some basil leaves and tip in the balsamic vinegar. Mix to combine.

In another bowl, whisk the double cream, icing sugar and vanilla essence until forming stiff peaks, soften the cream cheese in another bowl then gently mix together.

Now you are ready to build your mini cheesecakes, pipe or spoon the cheesecake base onto a cracker leaving a well for the strawberries to sit in. Spoon in the strawberries and some of their juice.

For a fancy garnish, top with extra some fresh basil and a little lick of the strawberry syrup.