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Little Lemon Cheesecakes


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  • Author: Reader: Jenny Williams
  • Total Time: 3 hours 15 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 250g cream cheese, softened
  • 280g jar lemon butter
  • 8 round, crunchy biscuits (buttersnap)

Instructions

  1. Line 8 holes of a muffin tray with paper muffin cases
  2. Place a buttersnap biscuit flat side up into each muffin case
  3. Beat cheese with electric mixer, until creamy
  4. Add lemon butter, mixing until smooth
  5. Spoon mix over biscuits and freeze for 2-3 hours or until firm
  • Prep Time: 15 mins
  • Cook Time: 3 hours

this recipe can also be found on 4 ingredients 

little lemon cheesecake

 featured image: credit unknown

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