These will be the easiest and most divine little cheesecakes you have ever made.
Serve them on these adorable little cake stands to-boot and your guests won't be able to resist!
Recipe courtesy of IGA.
250g cream cheese, softened
280g jar of lemon butter
200g Butternut Snap biscuits
250g fresh strawberries, halved
Line 10 holes of a muffin tray with paper shells. Place a buttersnap biscuit, flat-side up, into each.
In a large bowl, using an electric beater, beat cream cheese and lemon butter until smooth and velvety. Spoon the mixture evenly across the 10 biscuits.
Freeze for at least 3 to 4 hours. To serve, remove the paper shell and garnish each with strawberries.