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Lancewood Easy Mini Cheesecake
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Lancewood Easy Mini Cheesecakes

Ingredients

130 g Tennis biscuits , finely crushed
70 g butter , melted
550 g LANCEWOOD Piece o' Cake® Cheesecake Mix

 

Topping:

1 Oreo biscuit(s) , crushed
20 ml strawberry jam

Method

Preheat the oven to 160˚C and line a muffin pan with muffin cases.

Mix the biscuits and butter together in a small bowl.

Divide the biscuit mixture evenly and fill the muffin cases. Press down using the back of a spoon.

Beat the cheesecake mix with an electric mixer for 1 minute.

Spoon on top of the biscuit bases.

Topping:

Leave four cheesecakes without topping.

Add 5 ml of jam to four of the mini cheesecakes and use a toothpick to swirl in the jam.

Add the crushed Oreo to the last four cheesecakes and press into the cheesecake mixture slightly.

Bake for 25 minutes and then turn the oven off, leaving the cheesecakes in the oven to cool for a further 25 minutes.

Remove from the oven and leave to cool at room temperature for one hour.

Then refrigerate uncovered for at least 4 hours, or overnight for the best result.

Enjoy with fresh berries and celebrate the everyday moments with cheesecake.

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