Preparation time is 15minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
For the base
- 70grams wholemeal biscuits, crumbled fully
- 30grams unsalted butter, room temperature
- 15grams brown sugar
For the filling & topping
- 1 lemon, 4 tbs zested
For the filling
- 4teaspoons lemon juice
- 50grams sugar
- 170grams cream cheese
For the topping
- 1/3 cup whipped cream, whipped, save 1 tsp for later
- 10grams icing sugar
- 50grams strawberries, sliced
Nutrition per serving
1100kJ / 263Cal
1100 Kilojoules or 263 Calories
13% of daily energy intake*
Protein
2.7grams
Fat
16.5grams
Carbs
22.5grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These non-bake mini cheesecake bites are refreshing and sweet.
Method
Step 1 of 7
Lightly butter 6 cupcake tins.
Step 2 of 7
In a bowl, fully combine the butter, biscuits and brown sugar and mix well.
Step 3 of 7
Now place the mixture around the base and edges of the cupcake holders and place in the fridge to set.
Step 4 of 7
In a mixing bowl, combine the cream cheese, sugar, lemon juice and 2 tablespoons of zest.
Step 5 of 7
Add this mixture into the cupcake tins and place back in the fridge to set for at least 2 hours.
Step 6 of 7
When the cakes are ready to serve, whip the cream with the icing sugar and place on top of the cakes.
Step 7 of 7
Garnish with extra lemon zest before serving.
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