Lovely Mini Lemon Cheesecakes - Recipe

I'm a real fan of lemon desserts and these mini lemon cheesecakes taste great and are easy peasy (lemon squeezy) to make. Being mini they make a lovely addition to a party buffet as they can be eaten as finger food in their small but perfectly formed stature. They are both sweet and zesty with a buttery crunchy base and as there is no baking involved and can be prepared, chilled and ready to eat in a jiffy, excuse the pun!

Ingredients

• 200g (8oz) cream cheese
• 25g (1oz) icing sugar
• 75g (3oz) digestive biscuits (hob knobs and ginger nuts are nice too)
• 60g (2oz) butter
• 3 tbsp double cream
• zest and juice of one lemon
• grated plain chocolate for decoration

Method

• Crush the biscuits and melt the butter, add the biscuits to the butter and stir well. Place the butter and biscuits into individual cake cases and press down. Put in the fridge to firm up.
• Next add the cream cheese, icing sugar and cream in a bowl until well combined.
• Add the lemon juice and zest and mix well. (Save some of the zest for decoration.
• Place the cheese mix on top of the biscuit base, smooth and put in the fridge for at least a couple of hours.
• Decorate the cheesecakes with grated chocolate and lemon zest.
• Once they've firmed up they are ready to eat.

Alternatives and Variations

• Replace the lemon with lime and use ginger biscuits.
• Add coarsely grated chocolate to the mix for more texture and flavour.
• Use lemon curd as an alternative topping.

I hope you enjoy.

Lou xxx

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