Crush your biscuits into a fine powder by covering and bashing or using a blender. Transfer crushed biscuits to a bowl, add melted butter and honey, then mix until fully combined. Divide your biscuit base mixture between 8 cupcake cases in a muffin tray, flatten and then bake for 8 mins.

For the filling, using an electric hand whisk, whisk together light cream cheese, greek yoghurt, vanilla protein, vanilla, egg whites and honey for approx 5-10 mins, until the mixture becomes light, fluffy and slightly stiff.

Remove biscuit bases from oven, leave to cool for 2 mins, then add 2-3 tbsp of cheesecake filling to each biscuit base. Turn oven down 140°C/ 280°F and then bake your mini cheesecakes for 20 mins.

Meanwhile, add strawberries, raspberries, a splash of water, lemon juice and honey to a non-stick pan and bring to a low simmer on a low-medium heat. Stir regularly, cook for 5-10 mins and once fruits begins to break down, mash until smooth. Continue to cook down fruits until they become a thick jam.

Remove cheesecakes from oven, then top with berry jam and decorate with melted Nutella. Transfer to fridge and chill for at least 1 hour.