4ING l Recipe Image l Little Lemon Cheesecakes

Little Lemon Cheesecakes

Posted by Kim McCosker on

Little Lemon Cheesecakes

Serves 8 cheesecakes


  • 250 grams cream cheese softened
  • 280g jar lemon butter
  • 200g packet Butternut Snap biscuits
  • 250 grams fresh strawberries halved


  • 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.

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