In a small bowl mix the graham cracker crumbs with a pinch of salt, add melted butter and mix well. Press into the bottom of 9 small springform pans. Allow to cool until firm.

Soak the gelatine in cold water.

Beat the cream until stiff and set aside.

In a medium bowl, beat the cream cheese, the low-fat curd cheese, the lemon juice and the Ube juice until soft. Add the whipped cream and beat with an electric mixer until the mixture thickens. Add the sugar and beat until stiff.

Dissolve the gelatine in warm water and add a tablespoon of the cream, then mix into the mixture. Add the cooled crust and cover with the cake filling. Leave to cool for a few hours or overnight. Just before serving, remove the sides of the springform pan.