For six mini cheesecakes
– 150 g digestives, rich tea biscuits or shortbread
– 30 g butter
– 450 g cream cheese, at room temperature
– 300 ml condensed milk
– 2 tsp vanilla extract
Put the biscuits in a strong sandwich bag that can be sealed at the top and then break them up into small crumbs using the bottom of a pan. Melt the butter and pour it into the biscuit crumbs, stirring to combine well. Add a little more butter if necessary, until the crumbs start to stick together and form a ball. Add the buttery biscuit base to the bottom of the cake moulds and press them down firmly, creating a slight rim around the outside. Place the cake moulds in the freezer.
Beat the cream cheese until light and fluffy. Add the condensed milk and beat at a lower speed until it is smooth and there are no lumps left. Finally, add the vanilla extract. Pour the filling into the cake moulds, smooth the top and leave them in the fridge for 3 hours to set. Top with a mixture of whipped mascarpone and raspberry jam if you like. Enjoy!