Base:

1. Preheat oven 180C/350F.

2. Mix crushed biscuits with melted butter and place on a sheet of baking paper. Bake in oven for 10 minutes.

3. Leave to cool then spoon evenly into your dessert cups. 

Lemon Cheesecake Mousse:

1. In a small bowl, add the lemon juice and water. Sprinkle over the gelatine and leave to rest for a few minutes for the gelatine to absorb the juice. 

2. In the meantime, whip the double cream until soft peaks form.

3. Sift in ¼ cup of the icing sugar, add the yellow food colouring and continue to whip until stiff.

4. In a separate bowl whip, the cream cheese until smooth.

5. Mix in the lemon curd and remaining icing sugar. 

6. Heat rested gelatine in the microwave for 30 secs, until it turns to liquid. If it is hot, let it cool. 

7. Add the dissolved gelatine to the cream cheese and whisk till well combined.

8. Gently fold in the whipped cream into the cream cheese filling a little at a time. 

9. Spoon the cheesecake mousse into your dessert cups on top of the biscuit layer and refrigerate for 2 hours. 

10. Top with piped whipped cream, blueberries and garnish with slices of lemon and mint.

11. Enjoy!