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Total Time
20mins
Prep 20 mins
Cook 0 mins

Found these in a local magazine. It is quick, easy and very tasty

Ingredients Nutrition

Directions

  1. Grease 18 holes of two 12 hole patty pans (round based pans).
  2. Place each biscuit over the 18 holes of prepared pans.
  3. Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
  4. Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
  5. Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
  6. Divide lemon butter between biscuits.
  7. Top with cream cheese mixture. Refrigerate until firm.
  8. Remove cheesecakes from pan, top with whipped cream.
  9. Decorate as desired eg grated lemon rind, fresh mint leaves.
Most Helpful

4 5

I was actually going to post this recipe but found it here. These little morsels are so tasty and fairly easy to make in a hurry. My only issue was it was a little hard to mould the biscuits to the pan without them breaking, I found the best method was to use a soup spoon gently. Also these are best made on the day needed. I made the biscuit portion the day before & even though they were stored in an airtight container they did go a little soft making them hard to pick up without crumbling. Really tasty though & I will definitely make these again.