Ingredients 500 g (2 tubs) Spreadable Cream Cheese
250 g (1 packet) Ginger / Digestive Biscuits
150 g Butter / Marg - plus extra for greasing tray
1 Teaspoon Vanilla Essence
3/4 Cup Sugar
What you need.
Empty biscuits into bowl and crush until fine crumbs
Melt butter and pour over crushed biscuits and mix well - should be totally covered and become sticky
Grease cupcake tray well using butter - this will ensure they pop out easily when complete
Add biscuit mixture about 1 cm thick in each section and pat down with teaspoon to fill all gaps
In cupcake tray.
Place tray in oven on 150 degrees for 8 minutes
After time is up - remove and leave to cool naturally for approx 10 minutes then place in fridge for min 30 minutes
Whilst biscuit bases are cooling add cream cheese, vanilla essence, lemon rind, sugar and squeeze of lemon juice in mixing bowl
Everything in bowl.
Mix with a wooden spoon making sure everything is mixed well until it is creamy - I suggest adding only half the sugar and lemon juice at first and adding remaining bit by bit to suit taste (mix by hand 10 minutes, 1 minute with hand-held blender)
When biscuits are cooled - add dollop of creamy mixture on top of each biscuit base and spread out evenly to the sides
Add creamy mixture to biscuits.
Place in fridge for min 3 hours but best results leave overnight
You can either serve individually as buffet and party food bites or serve with fruit or topping of choice or grate chocolate flakes on top as dessert
To remove from tray, get sharp thin knife and go around the edge - if greased properly at start then they will just pop out easily