Mini cheesecakes

Method

• step 1

  Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Split between six dessert glasses or ramekins, press down firmly with the back of a spoon, then chill in the fridge while you make the topping.

• step 2

  Whisk the soft cheese in a large bowl using an electric whisk until smooth. Add the sugar, vanilla and most of the lemon zest, then whisk again.

• step 3

  Spoon the cheesecake mixture over the biscuit bases, then smooth out with a teaspoon. Chill for at least 3 hrs until set. Sprinkle over the remaining lemon zest and berries to serve.