- 1 In a medium sized bowl, prepare Aeroplane Strawberry Flavoured Jelly Crystals according to packet instructions. Set aside to cool completely (Note: if jelly is too warm when poured over filling it will melt the cream filling). In a second bowl combine boiling water and gelatine, stirring well until gelatine is completely dissolved. Set aside to cool slightly.
- 2 Place crushed biscuits in a medium bowl, add melted butter and stir to combine well. Divide crumb mixture between 10 serving glasses or plastic cups. Using the base of a cup or fingertips loosely press biscuit crumb into cup bases.
- 3 Using an electric mixer beat cream cheese on medium speed until smooth. Add sweetened condensed milk and beat on medium speed for a minute or until smooth. Pour in gelatine mixture and continue to beat for a minute until well combined. Pour cheesecake mixture evenly between serving cups (approximately 1/3 cup (80 mL) per cup).
- 4 Place cups on a tray, cover with plastic wrap and refrigerate until set (about 1-2 hours). Spoon chopped strawberries evenly between cheesecake cups. Carefully pour the cooled Aeroplane Strawberry Flavoured Jelly evenly over strawberries. Cover and refrigerate for 1 – 2 hours or until set.