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Little Lemon Cheesecakes
- 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
- Line 8 holes of a muffin tray with paper muffin cases
- Place a buttersnap biscuit flat side up into each muffin case
- Beat cheese with electric mixer, until creamy
- Add lemon butter, mixing until smooth
- 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
featured image: credit unknown
