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Lancewood Mini Cheesecakes With Berry Compote
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Lancewood Mini Cheesecakes With Berry Compote

Ingredients

Filling: 

250 g LANCEWOOD® Full Fat Plain Cream Cheese with Berry Sachet , at room temperature 
385 g full cream sweetened condensed milk
5 ml vanilla essence
90 ml freshly squeezed lemon juice

Crust: 

100 g whole wheat biscuits , finely crushed
butter , melted

To finish:

fresh berries

Method

Filling: 
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.

Crust: 
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.

To finish: 
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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