These will be the easiest and most divine little cheesecakes you have ever made.
Serves 10 Servings
5 Prep Time
180 Cooking Time
Ingredients
250g cream cheese softened
280g jar MasterFoods Lemon Butter
200g packet Butternut Snap biscuits
250g fresh strawberries halved
Method
- 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.