Mini Summer Fruit Cheesecakes

Name: Mini Summer Fruit Cheesecakes
Prep time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 8 digestive biscuits; 40 g soft butter; 4 teaspoons clear honey; 1 lemon; 400 g Philadelphia Cream Cheese; 4 tablespoons icing sugar; 250 g raspberries; 100 g blueberries

Submitted by Kristie-cakes

"I've made these mini cheesecakes 3 times in 2 weeks already for various dinner parties. They've seemed to have gone down well and have had numerous compliments."

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photo by Kristie-cakes

Ready In:: 1hr
Ingredients:: 8
Serves:: 4

ingredients

8 digestive biscuits
40 g soft butter
4 teaspoons clear honey
1 lemon
400 g Philadelphia Cream Cheese
4 tablespoons icing sugar
250 g raspberries
100 g blueberries

directions

Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.
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.
Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps. Remove the ring with either a hot cloth or blowtorch.
TIP: If you find it difficult to remove from the ring, use a flat knife to cut around the cheesecake.
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.