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