• If you're looking for a dessert recipe, try Rachael D.'s Mini Cheesecakes

Ingredients

  • 1 package of cream cheese
  • 1 jar of Lemon butter ( you will find this in your supermarket where your spreads are)
  • 1 packet of Buttersnap biscuits
  • 1 shallow muffin tin pan
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PREP TIME 10 Min READY IN 55 Min
COOK TIME 45 Min SERVINGS 8
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Finger Food

Preparation

  1. Turn oven on at 160/180 degrees
  2. Make sure you have the buttersnap biscuits so the flat section is facing the muffin tray.
  3. Put them in the oven so they are soft and you can easily shape them into molds with your hands/or spoon.
  4. They should then become concave and crisp up as well.
  5. In a mixing bowl add the entire package of cream cheese and 2-3 tablespoons of lemon butter.
  6. Depending on tarty you like your cheesecakes ( you can add more or less)
  7. Add the mixture into the buttersnap molds and serve with a slice of lemon, or kiwi fruit, strawberries (or what ever friut you have on hand).
  8. On your guest's plate serve with cream.
  9. Please note: - don't put them in the fridge as the biscuit molds go soft!
  10. ENJOY ! :)

Rating

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