Individual strawberry and blueberry cheesecakes

Serves 6

For the biscuit layers, you will need:

• 175g digestive biscuits

• 75g butter

• 1 scant teaspoon ground cinnamon (optional)

For the cream cheese layers, you will need:

• 225ml fresh cream

• 225g cream cheese

• 1 teaspoon vanilla extract

• 125g caster sugar

• 225g fresh strawberries, hulled and sliced

• 225g blueberries, halved if large

• Icing sugar, to dust

1

You will also need 6 glasses or small jam jars or Kilner jars. First, make the biscuit layer.

Place the digestive biscuits in a plastic bag and crush them finely with a rolling pin, or, alternatively, whizz them in a food processor. Place the crushed biscuits in a bowl. Melt the butter and stir it into the crushed biscuits, along with the ground cinnamon, if you are using it.

2

Next, make the cream cheese layer. Whip the fresh cream until it holds soft peaks. Put the cream cheese in a separate bowl and mix in the vanilla extract and the caster sugar and whisk well to combine. Fold the whipped cream into the cream cheese, vanilla and sugar mixture.

3

Next, assemble the cheesecakes. Divide half of the biscuit mixture (leaving the other half for later) between the 6 glasses or jars, sprinkling it into the bases of your chosen vessels.

4

Spoon half of the cream cheese, vanilla, sugar and cream mixture over the biscuit layer in the glasses or jars, then add half of the sliced strawberries and the blueberries. Now repeat with the remaining biscuit mixture, the remaining cream cheese mixture, followed by the remaining berries.

5

Place the cheesecakes in the fridge until later, or serve straight away with a lovely dusting of icing sugar.