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Preheat oven to 160° C if fan forced or 180° C if not. Line 12 muffin pans with 2 paper cases each. Place a biscuit in the base of each case.
Use an electric beater on medium to beat the cream cheese and sour cream until smooth. Add the Natvia and vanilla extract and beat until well combined. Add the eggs and beat until smooth. Spoon the delicious mixture into the cases.
Bake in oven for 30 minutes and set aside in the pans for 10 minutes to cool slightly. Place in fridge for 2 hours to cool completely. These may be made two days earlier than needed as the flavour only improves with time.
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