Ingredients

· 200g butter

· 1 lime

· 250g cream cheese

· 55g icing sugar

· 125g raspberries

· 2tsp icing sugar, extra

· 125g watermelon, deseeded, diced into 1cm pieces

· 1tbsp small springs fresh mint

Method

Pulse biscuits in a food processor until crumbs form then add butter and pulse until finely combined. Divide the biscuit mixture into the bases of four 1½-cup jars. Finely grate rind of lime then juice it, you will need two tablespoons of juice. Process rind and juice, cheeses and sifted icing sugar until smooth. Divide the mixture into jars, tap gently on a work surface to level it. Place raspberries and extra icing sugar in a bowl. Using the back of a fork, lightly crush the berries, stirring until sugar dissolves. Stir in watermelon, divide the mixture between jars and top with mint to serve.