mini berry cheesecakes
makes 12 | prep 40 mins (+ 2 1 /2 hours chilling time) | cooking 5 mins
120g Arnott’s Granita biscuits 50g butter, melted, cooled 125g blueberries, plus extra, to serve 125g raspberries, plus extra, to serve 110g ( 1 /2 cup) caster sugar, plus 2 tbs extra 375g cream cheese, chopped, at room temperature 125ml ( 1 /2 cup) thickened cream 1 tsp vanilla extract 21 /2 tsp gelatine powder Mint leaves, edible flowers (optional) and finely chopped pistachios, to serve 1 Cut 12 strips of baking paper, about 2cm wide and 15cm long. Spray a 12-hole, 80ml (1 /3-cup) capacity muffin pan lightly with oil, and lay a strip of paper into each, with the ends extending above the sides.
2 Process the biscuits in a…