Mini Summer/Spring No-Bake Cheesecakes

Steps

1. 1In a food processor, crush the biscuits until crumbly. If you don't have a processor put the biscuits in a ziploc bag and crush with a rolling pin.
2. 2Add melted butter and mix until the crumbs start sticking together.
3. 3Press flat mini tart pans and refrigerate.
4. 4To make the cheesecake filling, use a mixer to whisk heavy cream until stiff peaks form. Set aside
5. 5In another bowl, whisk room temperature cream cheese and granulated sugar together until creamy. Then add sour cream, lemon juice, icing sugar, and vanilla extract. Beat until combined.
6. 6Fold the whipped cream into the cheesecake mixture.
7. 7Then divide the mixture into 4 equal parts, add the powders to three and leave the fourth plain.
8. 8Add your mixture to the crusted cheesecake tins and smoothen them with the back of a spoon.
9. 9Cover with cling film/plastic wrap and chill overnight.
10. 10When ready to serve, remove the mini cheesecakes from the pan and decorate with fruits and edible flowers.
11. 11I used lavender for the blue matcha, freeze dried raspberries for the pink, strawberries and a dusting of matcha powder, and some edible flowers.
12. 12Enjoy :)