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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Found these in a local magazine. It is quick, easy and very tasty Ingredients:
1 (250 g) packet butternut snap biscuits |
250 g cream cheese, softened |
1/4 cup icing sugar |
1 tablespoon lemon juice |
1/4 cup lemon butter |
whipped cream |
Directions:
1. Grease 18 holes of two 12 hole patty pans (round based pans).
2. Place each biscuit over the 18 holes of prepared pans.
3. Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
4. Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
5. Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
6. Divide lemon butter between biscuits.
7. Top with cream cheese mixture. Refrigerate until firm.
8. Remove cheesecakes from pan, top with whipped cream.
9. Decorate as desired eg grated lemon rind, fresh mint leaves.
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