Mini Lemon & Raspberry Cheesecakes (No baking required!)

The sun is shining, the birds are singing...I'm sneezing. All these facts point to one exciting and important fact. It's spring!

So in honour of the warmer weather I thought it was time to break out one of my fave spring / summer deserts.
If you are like me and your winter baking tends to centre around chocolate...this is a lovely creamy, light change.

It's also a fantastic, simple recipe that is easy to adapt for individual tastes. Don't like lemon? Why not use passionfruit, or lime, or strawberries....see the possibilities are endless!

Mini Lemon & Raspberry Cheesecakes....

Makes 12

- 1 pkt plain sweet biscuits. Eg: Marie

- Approx 150g unsalted butter melted

- 1 tin condensed milk

- 250g Philadelphia cream cheese

- 1/3 cup fresh lemon juice (approx 2 lemons)

- 2 teaspoons gelatin, dissolved in a little boiled water

- Handful fresh or frozen raspberries

Then you....

- Line a 12 hole muffin tin with foil cupcake liners.

- Place sweet biscuits in a food processor and crush to breadcrumb consistency or if your like me and don't have a food processor pop all the biscuits in 2 zip lock bags and belt the crap out of them with a rolling pin. It's a fantastic stress reliver! (you'll actually have enough biscuits for 24 cupcakes so I freeze the leftovers)

- Mix melted butter in with crushed biscuits a little at a time until the crumbs hold together when pressed with the back of a spoon but are not overly soggy.

- Press into the base of the cupcake liners and chill while you make the filling.

- Using an electric beater with a paddle attachment beat room temperature cream cheese until smooth.

- Switch to whisk attachment and whisk in condensesd milk.Gelatin & lemon juice. Beat until well combined and smooth.

- Puree raspberries and press through a sieve to remove seeds.

- Pour cheesecake mix into cupcake liners and dollop raspberry puree on top.

Swirl through with a skewer and chill in refrigerator for 6 hours or overnight.