Mini Summer Fruit Cheesecakes

1. 1

   Crush the biscuits into small pieces and combine with the soft butter and honey.

2. 2

   Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.

3. 3

   Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.

4. 4

   Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps.

5. 5

   Remove the ring with either a hot cloth or blowtorch.

6. 6

   TIP: If you find it difficult to remove from the ring, use a flat knife to cut around the cheesecake.

7. 7

   Place the cheesecakes onto a large plate or individual ones and decorate with the raspberries and blueberries and either serve immediately or leave in fridge until eaten.

* Per serving · 4 servings · Values may vary.