Add crushed biscuits and melted butter into a medium bowl and mix until combined
Transfer 1 Tbsp of the mixture into each of the muffin holes and press down firmly
Chill in the fridge until ready to use

Add frozen raspberries and caster sugar into a saucepan
Cook until dissolved and mixture is a runny consistency – 10-15 minutes, medium heat
(Tip: If the mixture is too thick, add 1 Tbsp of water at a time)
Strain the mixture through a sieve into a jug to remove any seeds
Add the soaked gelatine and mix to dissolve
Let cool – 15 minutes

Fit the Whisk Tool
Add cream cheese, caster sugar and lemon juice into the appliance bowl, fit the splashguard
Mix – 2 minutes, speed Max
Add the raspberry sauce
Mix – 30 seconds, speed Max
While the machine is running, slowly pour in whipping cream
Mix – 2 minutes, speed Max

Transfer the mixture into the muffin tin
Spread the mixture into the sides of each muffin hole to remove any air pockets that might form
Level the surface with a spatula
Chill in the freezer until set – 2 hours
(Tip: Alternatively, chill in the fridge for 4 hours)
Decorate with lemon zest and raspberries (optional)

Serve

Substitutions:

Frozen raspberries can be replaced with fresh raspberries
Whipping cream can be replaced with double cream