Blackberry cheesecake mini-pots

An orange sun slumped sulkily in the sky as I left the house, dipping quickly towards the horizon as I gathered a bowlful of blackberries in the fading light. In accordance to tradition I was consumed by mosquitos with great abandon; dessert was sorted though, which was ideal. Makes 4 - 6 pots, dependant on size of receptacles.

6 Hobnob biscuits, crushed

20g Melted unsalted butter

150g Blackberries

2Tbsp Caster sugar

A squeeze of orange juice

250g Mascarpone cheese

6Tbsp Double cream

4Tbsp Icing sugar

1 Crush the biscuits with a rolling pin, pour the crumbs into a bowl and stir in the the melted butter. Divide and squash the mixture into the bottom of each pot. Place in the fridge for about 15 minutes.

2 Heat the Blackberries, caster sugar and orange juice in a pan for a few minutes; until the sugar has dissolved and the berries have softened and released some of their juices.

3 Whisk the cream until it starts to thicken, then fold in the mascarpone and icing sugar.

4 Add a layer of blackberries to the bottom of each pot, then fill with the creamy cheesecake mix. Top with more blackberries and a drizzle of juice.