Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
For the base: Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Combine with melted butter and mix well. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
For the cheesecake filling: In a large bowl, beat the cream cheese and caster sugar until smooth. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract. Gently fold in the chopped strawberries.
Pour the cheesecake mixture over the chilled biscuit base, spreading evenly.
To make the crumble: In a bowl, mix the flour and oats. Rub the cold butter into the mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the light brown sugar.
Sprinkle the crumble evenly over the cheesecake filling.
Bake in preheated oven for 45-50 minutes or until the edges are set and the center still has a slight wobble.
Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours, preferably overnight.
Before serving, carefully remove the cheesecake from the pan and top with extra halved strawberries for decoration.

Use room temperature cream cheese to avoid lumps. Chill the biscuit base to ensure it holds together. Store in the refrigerator for up to three days.