Mini salmon cheesecakes

After many months, I can finally publish a little recipe. Work kept me busy all summer, leaving no time for the blog. Thank you to everyone who kept following and trying earlier recipes.
These quick, easy mini cheesecakes are lovely with drinks. Freeze the bases and decorate with salmon when needed; anchovy works well too.
Ingredients for 30 mini cheesecakes
150 g savoury biscuits such as Tuc
100 g butter
200 g cream cheese such as Philadelphia
200 g ricotta
Thyme
Pink peppercorns
Salt
Parsley to garnish
I mix cream cheese and ricotta with a pinch of salt.I finely chop pink peppercorns and a thyme sprig.I add to the cheese cream.I finely crush biscuits into a bowl.I melt butter, in the microwave. I add butter to the biscuits.I mix well.I place paper cases in a mini muffin tin and firmly press a teaspoon of mixture into each.I pipe cheese cream into the cases.I freeze the tin until set. Cover once set to store frozen. I remove from the freezer when needed.I cut smoked salmon into strips about a centimetre wide.I roll into roses and put one in the centre of each cheesecake. I decorate with a parsley leaf and crushed pink peppercorns.They thaw quickly.