Put the shortbread biscuits into a
plastic bag and bash with a rolling
pin until broken. Divide between
two dessert glasses.
Beat together the soft
cheese with the zest of a lime and 2 tbsp icing sugar until smooth. Put
this on top of each biscuit base and
smooth out with the back of a spoon.
Take the mixed frozen
berries, defrost and blend half with
1 tbsp icing sugar and the juice of
the lime. Pour this on top of each
cheesecake and scatter with a few
extra whole berries. Serve or sit in
the fridge for a few hours before serving.