Mini Lemon Cheesecake
Little morsels of heaven, this cheesecake recipe is quick, easy and decadent
Servings: 9
Ingredients
Base
- 100 gram tennis biscuits
- 50 gram butter melted
Filling
- 230 gram medium or full fat cream cheese
- 250 ml double cream
- 385 gram condensed milk
- 1/4 cup lemon juice
Extra
- 1/2 cup fresh cream for decorating, optional
Instructions
- For the base, pop the biscuits into a food processor and process until it resembles breadcrumbs. Mix in the melted butter and set aside
- Line a cupcake pan with 9 liners, place about a full tablespoon of biscuit into each liner. Press it down with the back of a 1/4 measuring cup. Set aside
- For the filling, ensure the cream cheese is at room temperature. Beat the cream cheese then add all the other ingredients and beat until smooth and creamy. Not too long or it will become liquid
- Use an ice-cream scoop and fill each liner to the top. Smooth them with the back of a spoon. Place in the freezer for one hour.
- Remove from freezer. Whip the 1/2 cup fresh cream and decorate the cheesecake if you prefer. This step is optional but highly recommended