Little Lemon Cheesecakes

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


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


  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

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little lemon cheesecake

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