Christmas pudding mini cheesecakes

Line a 12-hole muffin tin with paper cases. Put the biscuits in a bowl; crush to fine crumbs with the end of a rolling pin. Stir in the melted butter and divide between the cases. Press down with the back of a spoon, until firm and level, then chill.

In a large bowl, whisk the cheese until smooth, then fold in the cream. Sift over the sugar, add the zest and whisk until it just reaches soft peaks. Spoon half the mixture over the biscuit bases, top with the pudding, then cover with the remaining mixture. Scatter over the fruit, then chill for at least 2 hours, or overnight. Remove from the fridge 30 minutes before serving then peel away the paper cases. Eat within a day.