Mini mojito cheesecakes

1 Put the biscuits in a plastic food bag and crush with a rolling pin, then transfer to a mixing bowl. Stir in the melted spread until combined. Spoon the mixture into six small glasses, pressing down well.

2 Heat the lime zest and juice with the sugar in a small saucepan, stirring until dissolved. Bring to the boil and simmer for 2 min. Remove from the heat and stir in the rum and chopped mint. Cool.

3 Whiz the cottage cheese in a food processor until smooth, then add the cooled syrup, straining it through a fine sieve, and whiz to combine. Spoon the mixture on to the biscuit bases. Chill for at least 4 hr.

4 To serve, top each cheesecake with the Greek yogurt, then decorate with a lime slice and mint sprig.