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 for 10-15 minutes, medium heat, until mixture is a runny consistency.
(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 for 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 for 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.