Mini Citrus Cheesecake Deconstructed

Place the Biscuits in a processor and pulse till they are crumbs (not too fine). Mix the melted butter through the biscuits and set aside. In a clean food processor bowl add the cream cheese, cream, vanilla and both juices and blend well until smooth. Pour the cream cheese mix into small silicon muffin trays that have been slightly sprayed with olive oil. Set the mini cheesecakes in the fridge for at least 2 hours ( preferably overnight). On you small serving plates spread a little of the biscuit mix with a spoon to form a small line. Place the cheesecake into the middle and garnish with cherries and mint,