Red, white and blue cheesecake bites

Crush the graham crackers finely (by hand and with a potato masher, in a bag with a rolling pin, or in a food processor).

Add melted butter, white sugar and a little vanilla extract; mix with a spoon until it looks like wet sand. Any cookie that crumbs works.

Spray the mini muffin tins with non-stick spray and spread it with a finger to coat each cup.

Put about one slightly rounded teaspoon of crumbs into each cup, even out, and press down with a second pan to flatten an even crust. No pre-bake needed.

For the batter, put the room-temperature cream cheese in a bowl, grate in the lime zest and add a little white sugar; beat with an electric hand mixer about a minute, slow then high, until light and fluffy (a whisk works if the cheese is soft).

Add vanilla extract, a little flour and the first egg; mix until smooth and fluffy, then add the second egg and mix in. One at a time keeps the mixture from separating.

Transfer the batter to a plastic bag or piping bag and pipe into the tins, filling all the way up, then go round again to use almost all the batter. Regular muffin tins work with a longer cook time.

Stir each with a skewer or toothpick to break up air pockets, then tap the pans.

Bake in the centre of a 325 degree oven about 20 to 25 minutes, until slightly puffed above the rim with a few small cracks.

Cool completely to room temperature; they shrink and sink, which is why they are filled to the top. Lift out, running a thin knife round if stuck.

Chill thoroughly in the fridge before garnishing and serving.

Pipe whipped cream (with a little sour cream whipped in for tang) over the surface and stars round the edge; top with a slice of strawberry (or a raspberry) and a few blueberries.