Preperation-
Take the cream cheese and mascarpone out of the fridge to allow them to come to room temperature.
Put the glasses in the fridge (I found they fit perfectly in a muffin tray that kept them stable.)
Zest the lemon by grating the rind into a small bowl.
Put the biscuits in a food bag and use a rolling pin to bash them into crumb
Put the crumb into a bowl
Melt the butter and add this to the bowl
Stir till the biscuits are coated in the butter
Bring the glasses out of the fridge and divide the crumb between them. Press it down with the rolling pin or the back of a teaspoon then place back in the fridge to chill for 1 hr
Meanwhile add the Mascarpone,cream cheese,icing sugar,lemon juice and zest to a bowl
Fold everything together and beat for 10 mns till the mix is light and creamy
Bring the glasses out of the fridge and divide the mixture between them making sure to spread it out. You can use the back of a teaspoon for this. Place back in the fridge to set for 6-8hrs or overnight if possible
Decorate with a sliced strawberry and a dusting of icing sugar
This mix makes 12 glasses but you could just do 4 glasses and a smaller traditional cheesecake or 1 larger cheescake if you prefer..The choice is yours
Easy swaps:-
Swap the Mascarpone for Double cream or Cream Cheese.
Swap the digestive for ginger or lotus biscuits
Use a food processor to save time and effort.
Swap the strawberries for raspberries or any fruit you prefer or a dusting of chocolate shavings.
