1. If you’re opting to use Urban Fruit, you can skip this step. But if you’re using jam, line a baking tray with greaseproof paper, split your jam into roughly 14 equal sized dots, place them on the lined tray and put them in the freezer while you prep the rest of the ingredients. if you’re using Urban Fruit, count out 14 pieces and set aside.
2. Place your biscuits in a zip lock bag and crush them with a rolling pin to break them up into smaller pieces. Combine your crushed biscuits with the cream cheese alternative and 1tbsp of strawberry jam, and mix until they’re evenly combined. You could pulse your biscuits in a food processor then add the cream cheese, or mix them together with a hand mixer if you’d prefer to make the process a little easier.
3. Remove jam from the freezer, if using. Line a baking tray with greaseproof paper. Roll your jammy cream cheese mix into small balls around your Urban Fruit or jam balls with your hands, you should end up with around 14. Try to roll them so that the jam/ Urban Fruit piece is as close to the centre of the cheesecake mix as possible. Place the tray in the freezer for at least 15 minutes to set them.
4. When your balls are frozen, melt your chocolate chips in a glass bowl over a pan of boiling water. Dip your balls into the melted chocolate, you can either swirl them in, use a fork to create patterns with the melted chocolate, or use a skewer to neatly dip them in and get a smooth finish.
5. Place the coated balls back on the baking tray and store in the fridge for an hour until the chocolate has fully set.

Serve and enjoy!

1. Ideally store in the fridge, or a very cool and dry place