Mini No-bake White Chocolate Cheesecakes

Equipment: Grease a 6-hole, removable base mini cake tin. Put circles of baking paper in the bases, and line the sides with baking paper

Base: Put the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and process for a further 30 seconds. Put 2 tablespoonsful into each hole and press the crumb into the bases of the tin, tamping down with the base of a glass. Refrigerate. 

Filling: Place the white chocolate and cream in a heatproof bowl and set over a pot of simmering water, making sure the base of the bowl isn’t touching the water. Melt the chocolate then remove the bowl from the heat and set aside to cool to room temperature. 

Put the cream cheese in a clean food processor and blitz until smooth. Add the sugar and process until well incorporated. Add the melted chocolate mixture and blitz for 30 seconds.

To assemble: Drop half of the berries on the firm biscuit bases, then pour over the cream cheese filling. Spoon the jam onto the cheesecake and swirl through using a chopstick. Chill overnight or for at least 6 hours.

To serve: Remove the cheesecakes from the tin and decorate with a little whipped cream and the remaining berries.