Mini cheesecakes

Preheat oven to 180°C. Line muffin tins with cases.

Use an electric beater to combine the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs gradually

Melt the butter in a saucepan. Toss the digestive biscuits in a food processor and blitz. Add the melted butter while still processing.  Put a heaped spoon of the mixture into each muffin tin, press it around the edges and place it in the fridge to harden. Top with the cream cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.

Place on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with a sprinkle of icing sugar.