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 the first item of Ingredients 1 (biscuits) into the Food Processor bowl.

Pulse until the mixture resembles fine breadcrumbs.

Add the remaining item of Ingredients 1 (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 the first item of Ingredients 2 (cream) into the Food Processor bowl.

Whisk until slightly stiff.

Add the remaining items of Ingredients 2 (sugar, lemon juice, lemon peel, soft cheese, gelatine) to the bowl.

Whisk until combined.

Transfer content 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 the first 3 items Ingredients 3 (strawberries, sugar, 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 the remaining item of Ingredients 3 (strawberries) on top of the set mini cheesecakes.

Pour strawberry purée over the cheesecakes.

Serve.