These easy no-bake cheesecakes look fabulous set in individual glasses but work just as well made as one large cake by using a 21cm loose bottom cake tin.
1 packet biscuits (I love to use ginger nuts or chocolate wheatens)
2 cups of fresh berries
2 tbsp Limoncello (optional. A good dessert wine is also nice)
1 tbsp icing sugar
1 tsp lemon zest
500g cream cheese, soft
¾ tin condensed milk
juice of 1-2 lemons
1 tsp powdered gelatine
3 tbsp hot water
Crush the biscuits. I find the easiest way to do this is in the food processor. Add the melted butter and mix well. Divide the biscuit crumbs between 6 glasses or press into the base of your cake tin. Set aside and chill.
Melt the gelatine in the hot water, stirring to remove all lumps. Beat the cream cheese until smooth and then add the condensed milk and juice of one lemon. Taste the mixture to see if you need more lemon juice and add if required along with the gelatine and water.
Pour or pipe the cheesecake mixture evenly into the glasses or cake tin and allow to set in the fridge for at least 3 hours.
To make the berry topping, mix all the fruit in a non-metallic bowl. If using strawberries, chop them into quarters. Add the Limoncello and icing sugar, mix and then allow the berries to stand at room temperature for an hour or two. Spoon the berries over the cheesecakes just before serving.