Name: Watermelon, lime and berry cheesecake jars
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 gram gingernut biscuits; 50 gram butter; 1 lime (90g); 250 gram mascarpone cheese; 250 gram cream cheese; 1/3 centimetre (55g) icing sugar; 125 gram raspberries; 2 teaspoon icing sugar, extra; 125 gram seedless watermelon, diced into 1cm pieces; 1 tablespoon small sprigs fresh mint

Ingredients

200 gram gingernut biscuits

50 gram butter

1 lime (90g)

250 gram mascarpone cheese

250 gram cream cheese

1/3 centimetre (55g) icing sugar

125 gram raspberries

2 teaspoon icing sugar, extra

125 gram seedless watermelon, diced into 1cm pieces

1 tablespoon small sprigs fresh mint

Method

1.Pulse biscuits in a food processor until crumbs. Add butter; pulse until just combined. Divide biscuit mixture into the bases of four 1½-cup (375ml) jars.

2.Finely grate rind of lime then juice; you will need 2 tablespoons juice. Process rind and juice, cheeses and sifted icing sugar until smooth. Divide cheese mixture into jars; tap gently on a work surface to level mixture.

3.Place raspberries and extra icing sugar in a bowl. Using the back of a fork, lightly crush the berries, stirring until sugar dissolves. Stir in watermelon.

4.Divide watermelon mixture between jars; top with mint to serve.

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