A gourmet treat even when it's hot because these mini cheesecakes are made without baking

* Ingredients :

°20 pieces cookies
°200 grams of cookies
°150 grams of mascarpone
°120g cream cheese or Philadelphia cheese
°12 cl of liquid cream
°100 g melted semi-salted butter
°1 egg
°50gm light cane sugar
°5 cherries
°3 handfuls of red fruit
°1 lemon (flavour)

* Preparation:

Divide the biscuits in a bowl and crush them with a pestle to get the crumbs. You can also put cookies in a freezer bag and crush them with a rolling pin.
Add the melted butter and mix until you can mix the mixture with your hands.
Add a tablespoon of the biscuit mixture to each small bowl of cake.
Scrub with your fingers, bringing the mixture to the edges to form shells. Keep it in the fridge for two hours to set. It is important to pack well. If your mold isn't silicone, put some stretchable casing into the metal mold.
In a bowl, mixing cream cheese (Philadelphia), mascarpone & liquid cream. Adding eggs & lemon peel & mix.
Add sugar and beat for a few minutes. Pour the mixture into a pastry bag with a fluted nozzle and set aside in the refrigerator for at least 2 hours.
Heart the cherry and cut it into quarters. Mix the red fruits.
Carefully peel off the cheesecake crusts.
Filling cheesecake crusts with cream cheese blending .
Add 3/4 teaspoon of the berry mixture.
Adding quarter of  cherry to every mini cheesecake & serving  Once decorated, they can be kept for 24 hours in the refrigerator.