Mary Berry reveals how to make eight miniature lime and lemon cheesecakes, which make the perfect evening treat. If you were to make them today, they only require a two-hour chilling period in the fridge before they're ready to serve.

Rather simple to make, once you have the ingredients, it's all about putting it together and letting the mixture set. Even Mary Berry herself said her "fresh and light" cheesecake is "easy to make". Serving up to eight people, here's how to recreate Mary Berry's mini cheesecakes.

Lemon and lime cheesecake

Ingredients

100g digestive biscuits

50g butter

One tbsp caster sugar

Fresh raspberries, to garnish

Filling

250g tub mascarpone

75g can full-fat condensed milk

Juice of one lemon

Three tbsp lemon curd

Finely grated zest and juice of two limes

Method

Line a baking sheet with cling film and place eight cooking rings on top.

Blitz the digestive biscuits in a food processor until they are fine crumbs.

Melt the butter in a saucepan, add the crumbs and sugar, then stir until combined.

Using a teaspoon, press the biscuit crumbs into the base of each cooking ring (make an even layer). Transfer them to the fridge.

Making the filling

Add the mascarpone and condensed milk into a bowl, whisk until smooth, then add in the lemon juice, curd, and most of the lime zest.

Also add in the lime juice, whisk again until thick and creamy, then spoon on top of the biscuit bases.

Level the top of the cheesecakes, cover with cling film and chill for at least two hours in the fridge.

Once ready to serve, run a palette knife around the inside edge of each ring to help ease them out onto serving plates. Sprinkle the remaining lime zest on top, for decoration. Add raspberries, too.