Mini cheesecake bites 

This will be such a hit for your summer events, they are easy to make and don’t cost a lot. Cheesecake is my favourite dessert. Although I am used to having the refrigerated ones, but with this recipe I baked the cheese cake. 

Ingredients: 

  • 250g cream cheese 
  • 110g white caster sugar
  • 2 eggs
  • Lemon zest ( about a teaspoon)
  • 6 red velvet crunch creams from fox
  • 1/2 teaspoon vanilla extract 
  • Different summer fruits and icing sugar to serve

Instructions :

  • Preheat oven to 180c
  • Line muffin pan with cases, I doubled up which means I used two paper cases.
  • Beat together cream cheese, sugar and vanilla essence together. 
  • Wash lemon and zest using a right grater. Get about a teaspoon 

  • Beat in eggs one at a time , then set aside.

  • So  I decided not to crush my biscuits, separate your biscuit to make them twelve or  use twelve whole biscuits. Putting one biscuit in the base of each cupcake case , press down gently and top with cream cheese mixture.

  • Bake in the oven for about 20 minutes or until your cheesecake is slightly risen.

  • Take Out from the oven and set aside to cool for about 10-15 minutes. Take out and put of a cooling rack and allow to cool completely.
  • Refrigerate for an hour , top with fruits and icing sugar 

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