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1
Cover the bottoms of the plastic cake molds with aluminium foil.
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2
Put butter in a bowl and melt in the microwave.
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3
Put the cookies in a plastic bag and crush.
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4
Add the crushed cookies into the bowl with the melted butter and mix.
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5
Line the bottoms of the plastic circles with the cookie mix and press down with a spoon or with your fingers.
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6
If you add a generous amount to each circle, you should have enough for 8.
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7
Put cream in a bowl, whip until it has thickened, and chill in the refrigerator.
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8
Soften gelatin in water in another bowl, and dissolve in a bain marie.
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9
In another bowl, mix cream cheese, granulated sugar and lemon juice together standing in a bain marie.
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10
Take the bowl from Step 5 off the bain marie.
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11
Add yogurt, gelatin and the whipped cream from Step 4 in that order, mixing between additions.
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12
Pour the mixture into the cookie-crust lined molds.
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13
Level the surface with a spoon and chill in the refrigerator.
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14
Make the strawberry mousse.
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15
Put the cream in a bowl and whip until thickened.
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16
Soften the gelatin in water in another bowl, and dissolve in a bain marie.
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17
In another bowl, crush the strawberries using a whisk.
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18
Add lemon juice, granulated sugar and strawberry liqueur.
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19
Microwave for 30 seconds.
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20
Add the dissolved gelatin from Step 9 and the whipped cream from Step 8, and mix rapidly.
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21
Pour the mixture on top of the chilled molds from Step 7 using a spoon.
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22
Level the tops and put back in the refrigerator.
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23
When they have set, they are done.
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24
I used store bought strawberry sauce for these.
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25
Decorate with fruits of your choice.
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26
I made these in oval shaped molds.
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27
For the jello layer on top, refer toand the red jello for the orange cheese mousse.
