Little Lemon Cheesecake

Deliciousness and sweetness, all right in the palm of your hand. These cheesecakes are perfect as a treat, or for parties.

easy

5min

3hr

10

Mini cheesecakes

Ingredients

  • 250g Philadelphia Cream Cheese, softened
  • 280g lemon butter
  • 200g butternut snap biscuits
  • 250g fresh strawberries, halved
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Instructions

  1. Line 10 holes of a muffin tray with paper shells. Place a buttersnap biscuit, flat-side up, into each.
  2. In a large bowl, using an electric beater, beat cream cheese and lemon butter until smooth and velvety. Spoon the mixture evenly across the 10 biscuits.
  3. Freeze for at least 3 to 4 hours. To serve, remove the paper shell and garnish each with strawberries.

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