Raspberry and Lemon Mini Cheesecakes

FOR THE BASE: Grease a 6 hole loose base/push up cookie cup tin with some dairy-free butter.

Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.

Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, it should hold its shape. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.

Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or a spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin. Place aside whilst you make the filling.

FOR THE FILLING: The cashew nuts will need to be soaked overnight in water. Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.

Drain the cashew nuts from the water and place them into a food processor/blender along with the Belvoir Farm Raspberry and Lemon Cordial, dairy-free cream cheese, icing sugar, vanilla, zest of 1 lemon and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.

Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.

Press a fresh raspberry into the middle of each cheesecake (optional).

Place into the fridge overnight to set.

Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.

FOR THE DECORATION:

Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with a splash of Belvoir Farm Raspberry and Lemon Cordial and a drop of red food gel or beet powder until it holds a peak.

Transfer the cream into a piping bag fitted with a medium round tip nozzle.

Pipe a bulb of cream to the top of each cheesecake.

Finish each cheesecake with a sprinkle of freeze dried raspberries, a fresh raspberry and a small lemon slice.