It’s hard to go past a good cheesecake recipe and these scrumptious mini bites are some of the best. They’re a great treat to serve up to guests over the Christmas period and make a delicious treat for the grandkids, and yourself, any other time of year. The cheesecake is super smooth and creamy with a hint of lemon juice to cut through the richness and a classic sweet biscuit base to tie it all together. You can serve them with whatever berries you like or mix and match a few different types and let your guests choose their favourite. Keep them stored in the fridge and top with icing sugar just before serving. Enjoy! 

Ingredients

• 250g cream cheese, at room temperature
• 1/2 cup (110g) caster sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 2 eggs
• 6 round, sweet biscuits
• Berries, to serve
• Icing sugar, to serve

Method

1. Preheat oven to 180C. Line 6 large muffin pans each with 2 paper cases. Add cream cheese, sugar, vanilla and lemon juice to a bowl. Use an electric beater to beat together until light and creamy. Add eggs one at a time. Beat after each addition.
2. Place a biscuit in the base of each muffin case ands press down firmly. Spoon cream cheese mixture on top and smoothen over top. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
3. Set aside to cool in pan for 10 minutes. Turn out on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with icing sugar just before serving.