Lavender Berry Cheesecakes

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These tiny cupcakes require no baking!


100g Digestive biscuits
50g Butter
125g Strawberries chopped
125g Frozen raspberries
125g Frozen blackberries
500g Cream cheese
185ml Heavy cream
200g White chocolate melted
2 tablespoons Arrowroot


Grease a muffin tin with coconut oil and line each hole with baking paper. In a food processor, process the biscuits until finely crushed. Add the butter and combine. Spoon the mixture evenly among the prepared pan and place in the fridge for 30 minutes.

Add the strawberries to a pan with one tablespoon of sugar and one tablespoon of water and cook over a medium heat until the strawberries release its juice. Tip into a blender and blend until smooth, strain through a sieve and repeat with the raspberries and blackberries keeping each puree separate.

Cream the heavy cream and cream cheese together until smooth, add the chocolate, remaining sugar and arrowroot until smooth.

Divide the cream cheese mixture into 3 bowls, add the strawberry puree to one, the raspberry to the other bowl and finally the blackberry mixture to the last bowl. This should change the colour of each mixture.

Spoon on top of the prepared cheesecake bases, top with lavender flowers and freeze for an hour.

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