LITTLE LEMON CHEESECAKES
Makes 8
* 250g / 8.8 oz. cream cheese, softened
* 280g / 9.8 oz. jar lemon butter (lemon curd)
* 8 round crunchy cookie (In OZ, I used Butternut Snaps)
ANY CRUNCHY SWEET BISCUIT WILL BE SUITABLE
Line 8 holes of a muffin tray with paper muffin shells and place a Buttersnap cookie flat side up in each. Using an electric mixer, beat cheese until creamy, then add all the lemon butter, mixing until nice and creamy. Spoon mixture onto biscuits and freeze for 2 to 3 hours or until firm. 5 minutes before serving, remove paper and sit. Serve garnished with fresh seasonal fruit.
This recipe is a great way to our Lemon butter recipe from yesterday.
Add berries, nutella, whatever flavour you like. Now because this recipe doesn't have any nasty gelatin you must freeze not refrigerate and take out 5 mins before serving. In this weather possibly just one minute before serving.xx
Note:
You can freeze these in an airtight container for up to 3 weeks.
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