Ingredients :
250 g softened cream cheese
⅓ cup castor sugar
1 egg
1 tbsp lemon juice
5 tbsp thickened cream (cream with at least 35% fat)
200 g biscuits like Tennis Biscuits, Arnotts Nice or Ginger Nuts or anything you prefer
100 g melted butter (salted)
Instructions :
- Preheat the oven to 160°C.
- Crush the biscuits to fine crumbs in a food processor.
- Stir in the melted butter until well combined.
- Line a muffin tin with paper cup cake cases.
- Press the biscuit mix into cupcake cases. Press in firmly and level. Set aside.
- Combine the cream cheese and sugar until smooth and creamy. A food processor works very well.
- Add the egg and beat until all combined.
- Add the lemon juice and cream and beat again until just combined. Do no over mix.
- Spoon into cupcake cases. Fill to about half a cm below the top of each paper case.
- Bake for 20 minutes.
- Allow cooling before decorating. You can also pop them into the fridge to firm up a bit before removing the cupcake cases.
- Decorate as your heart desires. It’s really delicious with fresh berries.
