I made these easy mini cheesecakes as I needed to take a dessert plate to a large gathering of people. I made these the day before & left in the fridge overnight, then assembled the strawberries & blueberries on top with a little drizzle of cream before serving.
1. Pre-heat oven 160c
2. Crush biscuits to a fine crumb in a food processor. Stir in melted butter until well combined. Line a mini 24 hole muffin tin with cupcake cases. Push the biscuit mix in firmly into the cupcake cases & level..Set aside.
3. Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time.
4. Top biscuit base with the cream cheese mixture, till about hlaf a cm below the top of the paper cases. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
5. Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Remove the cupcake cases & top with fresh berries and dust with icing sugar just before serving.