Lemon Mousse Cheesecakes

Makes 6 Mini Cheesecakes

Base

• 200g digestive biscuits 
• 60g butter, melted

Filling

• 1 lemon, juice and zest
• 300g cream cheese/philadelphia
• 75g caster sugar
• 150ml double cream

Method

• Using a food processor, mix together the biscuits and the melted butter. 
• Pour a small amount of the mixture into each container (I used mini glasses). Press down firmly and then refrigerate.
• Using an electric mixer, mix together the lemon, cream cheese, sugar and double cream until it forms a mousse. It must be able to hold itself (like a meringue would!) otherwise it won’t set. 
• Pour mixture over the biscuit base and refrigerate again for about 4 hours, or until mixture has set. 
• Decorate with piped cream, blueberries and mint.