Kids Mini Lemon Cheesecake Recipe

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Are you looking for little sweet treats for kids, which they can hold easily? Or some birthday party ideas for summer? These mini lemon cheesecakes are easy to make and look colourful and attractive for kids. You can serve them frozen for a cold treat on a hot summer's day, or pull them out of the freezer 10 minutes before serving, for a softer cheesecake. The lemon flavour is quite strong, which our family loves, however, feel free to adjust the amount of Lemon Butter to your preference. Your kids are sure to love them!



What you Need

1 cup of crushed Digestive biscuits (approx. 1/4 of a pack)
1 Tablespoon margarine, melted
125g cream cheese (approx. half a 250g tub)
140g Masterfoods Lemon Butter (approx. half a jar)
Yellow icing flowers to decorate (I used these Creative Kitchen mini flowers in Woolworths )
16 mini pattie pans (preferably yellow)
Mini muffin tin


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Method**

1/ Arrange your mini pattie pans in the holes - this recipe makes approximately 16.

2/ Place the Digestive biscuits in a zip-lock bag and crush them with your fingers or a rolling pin. Pour them into a bowl.

3/ Place the margarine into a microwave-safe bowl and microwave for 30 seconds until melted. Pour this into the bowl with the biscuit crumbs. Stir to combine.

4/ Spoon almost a teaspoon of biscuit crumb mixture into each mini muffin pattie pan. Press down onto the mixture with your thumb to flatten and secure it to the bottom. Place the mini muffin tin in the fridge for 30 minutes.



5/ In a bowl, combine the cream cheese and lemon butter. Stir to combine with a metal spoon, squashing the lemon butter to the sides of the bowl as you stir. Stir until it is as smooth as possible.

6/ Remove the mini muffin tin from the fridge. Using a teaspoon, spoon two teaspoons of mixture into each pattie pan, on top of the hardened biscuit crumb.

7/ Decorate with a flower. If you use this particular brand , there are 12 yellow flowers in the pack. Leave the rest plain, or decorate with another colour. Freeze overnight and serve frozen, or defrost for 10 minutes prior to serving for a soft cheesecake.

These little cheesecakes are perfect for little fingers at a birthday party, or for adults as an easy dessert to put in the middle of the table. You can also double the recipe and use in a larger muffin tin, for larger cheesecakes for when guests come over. Enjoy!





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