• To make the base, melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
• Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine. Spoon the biscuit mix evenly between your four pots and gently press down.

To make the topping:

• Melt the white chocolate in 30-second blasts in the microwave (or over a bowl of hot water) and then set to one side to cool while you start the topping.
• Add the cream cheese and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
• Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
• Pour in the melted and cooled white chocolate. Whisk for another 30 seconds-or-so until combined.
• Add the raspberries to the mixture. Fold in using a spatula until they are evenly distributed – try not to knock too much air out of the mixture.
• Spoon the mixture into the pots evenly, ensuring they cover the bases evenly. Set in the fridge for at least 3-4 hours – or ideally, make these the day before and leave to set overnight.
• Top with extra raspberries, chunks of shortbread and white chocolate chips before serving.