This easy-to-follow recipe for little lemon cheesecakes using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 1 jar lemon Butter

  • 1 tub cream cheese

  • 1 packet buttersnap biscuit


  • 1.

    Place muffin wrappers into muffin tray and line with a buttersnap biscuit in each.

  • 2.

    Combine lemon butter and cream cheese until smooth.

  • 3.

    Pour into muffin wrappers and place muffin tray into freezer until mixture is solid.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 194kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 1g
  • Carbohydrate 6g
  • Sugar 0g
  • Sodium 126mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Nessa_77Report
Recipe is not very well explained.
Posted by MazlynReport
I just made these, they are so very easy to make, very tangy just like lemon cheesecake should be. You do not need to soften the biscuit and they fit in the patty cases perfectly, they settle in to the pan once the topping is put on. I will be making these again for sure.