Little Lemon Cheesecakes

These will be the easiest and most divine little cheesecakes you have ever made.

  • Serves 10
  • Prep 5 minutes
  • Cook 3 hours


  1. Line 10 holes of a muffin tray with paper shells. Place a buttersnap biscuit, flat-side up, into each.
  2. 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.
  3. Freeze for at least 3 to 4 hours. To serve, remove the paper shell and garnish each with strawberries.


250g cream cheese softened
280g jar MasterFoods Lemon Butter
200g packet Butternut Snap biscuits
250g fresh strawberries halved

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