- Step 1
Place blackberries in a bowl with 2 tablespoons sugar. Toss mixture gently to combine.
- Step 2
Meanwhile, using a food processor, pulse the biscuits until roughly chopped (leave some pieces a little larger to add extra crunch).
- Step 3
Finely grate lemon, then juice. Using an electric mixer, beat cream cheese until smooth. Add lemon rind and juice. Beat for 30 seconds or until smooth. Add remaining sugar and 1/2 the cream, beating until just combined.
- Step 4
Whip remaining cream to soft peaks. Place 1/2 the blackberry mixture in the base of 6 x 1-cup-capacity glasses. Dollop with 1/2 the cream cheese mixture. Repeat layers. Sprinkle with biscuit crumbs. Serve cheesecakes topped with whipped cream.
- Fresh or frozen raspberries or blueberries can be used instead of blackberries, or try frozen mixed berries. Adjust the sugar to taste.
- You could use almond biscotti in place of the butternut cookies.