Cheat's ricotta and raspberry cheesecake cups

Instructions

1. Combine gelatine and 1 tablespoon boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved. Set aside for 5 minutes to cool.
2. Process cream cheese, ricotta, yoghurt, raspberries, icing sugar, vanilla and lemon zest in a food processor until smooth. Add gelatine mixture and pulse to combine. Pour evenly into 4 x ½ cup (125 ml) capacity serving glasses and refrigerate for 4 hours or until set.
3. To serve, place biscuits in a reusable snap-lock bag or between 2 sheets of baking paper and roughly crush with a rolling pin. Top cheesecakes with biscuit crumbs and extra raspberries.