Berry and Lime Cheesecake Pots
- 250 g Philadelphia cream cheese
- 200 g condensed milk
- ½ cup thick plain yoghurt
- Grated zest of 2 large limes (or lemons)
- ¼ c lime juice
- 8-10 plain sweet biscuits
- Frozen berries
- 2 tbsp sugar
Have the cream cheese at room temperature and then beat this until smooth and creamy to remove any lumps. Add in the condensed milk, yoghurt, lime zest and juice and beat until light and airy.
Place the frozen berries in a small saucepan with 2 tablespoons of sugar and gently simmer until the sugar is dissolved. Cool.
Crumb the biscuits and put this into the base of 5-6 glasses. Top this with spoonfuls of the cream mixture and chill. When you are ready to serve, top up each glass with the berries and syrup.