Mini Lemon Cheesecakes


  • 250 g cream cheese (softened)
  • 280 g Lemon Butter
  • 200 g Butternut Snap biscuits
  • 250 g fresh strawberries (halved)


  1. Line 10 holes of a muffin tray with paper shells. Place a Butternut Snap 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 cheesecake with strawberries.

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