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250 g LANCEWOOD® Full Fat Cream Cheese with Berry (at room temperature)
1 x 385 g can full cream sweetened condensed milk
5 ml vanilla essence
90 ml lemon juice, freshly squeezed
100 g whole wheat biscuits, finely crushed
60 ml butter, melted
Using an electric beater, beat the cream cheese until smooth. Add the condensed milk and beat until well combined. Add the vanilla essence and lemon juice and mix through.
Mix the biscuits and the melted butter until well combined. Line a muffin pan with cupcake cases and spray the cases with non-stick spray. Divide the crumb mixture between the cases and press into each using a small teaspoon to form the crust. Divide the cream cheese mixture between the cupcake cases. Freeze until cupcake liners can be pulled away - about 1 ½ hours.
Pull off the cupcake cases completely just before serving and drizzle with the contents of the berry sachet. Serve with fresh berries.
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