Mini Lemon & Raspberry Cheesecakes!

Ingredients

• 200 g digestives

• 100 g unsalted butter (melted)

• 300 g full-fat soft cream cheese/mascarpone (room temp)

• 50 g icing sugar

• 150 ml double cream

• 1 tsp lemon extract or (zest & juice of half a lemon)

• 200 g raspberries

• 125 ml double cream

• 1 tbsp icing sugar

• lemon zest

• 150 g raspberries

• freeze dried raspberries

Instructions

1. Blitz the biscuits in a food processor and mix the biscuits with the melted butter. 
2. If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon. 
3. In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and lemon extract until smooth.
4. Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
5. Fold through the raspberries!
6. Pour/spoon the mixture between the 12 cheesecakes and smooth over.
7. Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
8. Carefully remove the cheesecakes from the tin.
9. Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes. 
10. Sprinkle over some grated lemon zest, raspberries and freeze dried raspberries.