Little Lemon Cheesecakes
Serves 8 cheesecakes
Ingredients
- 250 grams cream cheese softened
- 280g jar lemon butter
- 200g packet Butternut Snap biscuits
- 250 grams fresh strawberries halved
Instructions
- Line 10 holes of a muffin tray with paper shells. Place a buttersnap biscuit, flat-side up, into each.
- 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.
- Freeze for at least 3 to 4 hours. To serve, remove the paper shell and garnish each with strawberries.