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