Berry Mousse Mini Cheesecakes

Ingredients:

For the crust:

• 250 grams digestive biscuits
• 1/4 cup unsalted butter, melted
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon

For the filling:

• 1 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• Zest of 1 lemon
• 1/4 cup berry compote (or other fruit compote)
• Optional toppings: coconut flakes, chocolate pieces, lemon zest

Instructions:

1. Prepare crust: Combine biscuit crumbs, butter, brown sugar, and cinnamon. Press into a muffin tin. Bake at 350°F (175°C) for 8 minutes. Let cool.
2. Make filling: Beat heavy cream until stiff peaks form. In a separate bowl, combine sour cream, powdered sugar, lemon zest, and berry compote. Gently fold in whipped cream.
3. Assemble cheesecakes: Fill cooled crusts with filling. Top with desired toppings.
4. Freeze: Freeze for at least 3 hours, or overnight.

Optional additions:

• For extra flavor: Add a teaspoon of vanilla extract to the filling.
• For a richer texture: Use cream cheese instead of sour cream.
• For a different flavor: Experiment with different fruit compotes (e.g., raspberry, peach, apricot).

Enjoy your delicious and flavorful Mini Cheesecakes!