Mini baked raspberry cheesescakes

Preheat the oven to 170 degrees C/325 F/gas 3. Line a muffin tin with 16 liners.

Put the biscuits into a resealable plastic bag and hit them with a rolling pin until they’re well crushed.

In a small saucepan, heat the butter over low heat. Remove the saucepan from the heat, and mix the biscuits and Chia seeds into the butter. Spoon one tablespoon of the biscuit mixture into each paper liner and press down with the back of a spoon. Bake for about 5 minutes. Remove from the oven and set aside to cool.

Meanwhile, in a food processor, blend the raspberries until smooth; strain the fruit through a sieve pushing the juices through. Discard the raspberry solids. Add the icing sugar to the collected juices, and mix well. Set aside.

In a large bowl, whisk the cream cheese using an electric mixer until it’s light and fluffy. Gradually add the sugar until fully incorporated. Add the raspberry sauce, salt, and vanilla extract. Add the eggs one at a time, beating only until combined after each one, to ensure you don’t get too much air into the mixture at this stage.

Add three tablespoons of the cheesecake filling to each biscuit base in the muffin tin. Return to the oven for 20 minutes or until the cheesecakes are just set. Allow to cool completely in the fridge for at least 4 hours before serving.