These will be the easiest and most divine little cheesecakes you have ever made.
250g cream cheese softened
280g jar MasterFoods Lemon Butter
200g packet Butternut Snap biscuits
250g 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.