Strawberry Compote:

1. Step 1:

   Remove strawberry stems and cut them into large chunks.

2. Step 2:

   • Put strawberries in a medium-sized saucepan along with sugar, lemon juice, and a tablespoon of water.  Stir the mixture over medium heat until the sugar has melted.
   • Cook the strawberries until they are soft, and their juices are thick.
   *Do a taste test and add more sugar if required.

3. Step 3:

   When the mixture begins to bubble and the syrup is thickened, remove it from the heat. Set aside to cool completely.

Cheesecake filling:

1. Step 1:

   • Beat heavy whipping cream at a slow speed. Once the cream starts to thicken up a bit add sifted icing sugar, vanilla extract, and lemon juice.
   • Beat again on slow speed until everything is incorporated.
   *Adjust the amount of icing sugar and lemon juice accordingly. You can add a tsp more of lemon juice for a pronounced flavor.

2. Step 2:

   • Increase the speed and beat until soft peaks are formed.
   • Then add cream cheese and beat for 30 seconds or just until combined.

3. Step 3:

   Transfer this mixture into a piping bag. 

Crushed Biscuits:

1. Place digestive biscuits into a food processor, and pulse until ground into fine crumbs.

    

   *You can use a rolling pin to crush the biscuits if you don't have a food processor.

Layering:

1. To assemble strawberry cheesecake parfaits:

   • Place a teaspoon of the crushed digestive biscuits into the bottom of a glass.
   • Evenly spoon or pipe cheesecake filling into each glass. 
   • Then put two spoonful of strawberry compote. 

   

   • Pipe another layer of cheesecake filling and garnish with a strawberry and mint leaves.