Melt the butter.

Soak and drain the gelatine leaves.

Line the cupcake tin with paper cases.

Assemble the Food Processor bowl onto the power unit.

Fit the Knife Blade to the Food Processor bowl.

Add biscuits into the Food Processor bowl.

Pulse until the mixture resembles fine breadcrumbs.

Add butter to the bowl.

Mix on a medium speed until fully combined.

Evenly transfer biscuit base into the cupcake tin and firmly press down.

Chill in the fridge for 15 minutes.

Retrieve, clean the Food Processor bowl and fit the Whisk Tool.

Pour cream into the Food Processor bowl.

Whisk until slightly stiff.

Add sugar, lemon juice, lemon peel, soft cheese and gelatine to the bowl.

Whisk until combined.

Transfer contents of the Food Processor bowl to the cupcake tin, leaving space at the top for the strawberries.

Chill in the fridge overnight to set.

Retrieve, clean the Food Processor bowl.

Add 250 g strawberries, sugar and water into the Food Processor bowl.

Purée until smooth.

Strain contents of the Food Processor bowl through a sieve into a jug, reserving the liquid.

Place remaining strawberries on top of the set mini cheesecakes.

Pour strawberry purée over the cheesecakes.

Serve