In a large bowl, whip the mascarpone with the sugar until the mixture is smooth. Gently add the whipped cream
Wash and cut the strawberries into small pieces. Dip them in the mascarpone mousse
Spread the mousse over the biscuit base into the molds and refrigerate for 3 hours.
Top with crumble and fresh strawberries before serving.
Prep time: 15 minutes
Cooling time: 3 hours
Portions : 6 mini cheesecakes
