To build the mini cheesecake molds: cut the aluminum foil in 12x5 inch rectangles.

Fold the aluminum foil forming a 1 inch heigh long strip.

Roll the strip around the cookie cutter, not too tight.

Gently remove the cookie cutter and close your new mini mold with some tape. Do not worry, we are not going to bake our cheesecakes so both aluminum and tape will be safe to use.

Place the crackers in a plastic bag and mash them with a kitchen hammer. You are looking for a breadcrumbs consistency.

Place the mashed crackers in a medium size bowl and add the melted butter. Mix and set apart.

Prepare a baking sheet with some parchment paper on top and line the aluminum molds one next to the other with some space in between.

Add 1 Tablespoon of cracker mix in each mold and tap them gently with the bottom of a glass to compact them as much as possible.

In a medium size bowl add the three cheeses: ricotta, cottage cheese and cream cheese. Mix well to obtain a nice smooth cream.

Add 3 Teaspoons of cheese mix on top of each cracker base in order to fill the molds.

Level the surface and refrigerate the mini cheesecakes for at least 2 hours, you want the cheesecakes to get firm.

Lay some smoked salmon slices on a cutting board and using the round shape cookie cutter cut out as many circles as the number of your cheese cakes. in my case, 10.

Slice some ripe avocado and cut out some holiday shapes using small cookie cutters (fondant cookie cutters)

Remove the cheese cakes from the refrigerator and gently, using a knife, remove the aluminum mold.

Top the cheesecakes with the salmon and with the avocado decoration. Serve and enjoy!!