No bake cheesecake

Ingredients:

For the Crust:
3/4 cup graham cracker/digestive biscuits (pulse in a food processor or blender until finely ground)
2 tablespoons unsalted butter, melted

For the Cheesecake Filling:
225g cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1-2 teaspoons lemon zest, optional
1 cup heavy cream
Diced fresh fruit, for topping

Method:

1. Make the crust:In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Divide evenly between individual serving dishes. Press with your fingers to form a crust layer.
2. Make the filling: In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth. Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese.
3. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Evenly spoon ½ cup of filling into each serving dish.
4. Top with fresh fruit or any other topping you like. Cover and place in the fridge for at least one hour before serving, or up to 2-3 days.