Mini lemon buttersnap cheesecakes recipe

Step 1

Combine jelly crystals with 1 cup boiling water. Stir to dissolve then refrigerate until cool and just starting to set. Don’t let it become firm.

Step 2

Preheat oven to 180C. Place cookies over the holes of two 12-cup patty pan trays. Bake for 8-10 minutes until cookies have softened, being careful not to let them burn. Remove from oven and use a spoon to gently push the softened cookies into the patty pans to create a rounded tart case.

Step 3

Set aside to cool.

Step 4

Using hand-held beaters, beat cream cheese and condensed milk until smooth. Add cooled jelly and mix until combined. Pour into cooled cookie shells and refrigerate until set.