Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place 1 biscuit over each hole of a 12-hole round-bottomed patty pan. (Alternatively, use a 12-hole, 1/3-cup/80ml muffin pan.) Bake for 4 mins or until the biscuits soften slightly. Use a clean tea towel to gently press the centre of each biscuit into the hole to make tart cases. Set aside in the pan to cool slightly. Transfer to a wire rack to cool completely.
Step 2
Meanwhile, place the cream cheese in a medium bowl. Sift icing sugar over the cream cheese and stir to combine.
Step 3
Spoon cream cheese mixture evenly among the tart cases, making a small indent in the centre. Top with lemon curd and strawberry. Sprinkle with crushed biscuit to serve.
Rustle up these speedy cheesecake tarts in just 15 minutes for the perfect sweet finish to any meal.
Method
Step 1
Preheat oven to 180°C. Place 1 biscuit over each hole of a 12-hole round-bottomed patty pan. (Alternatively, use a 12-hole, 1/3-cup/80ml muffin pan.) Bake for 4 mins or until the biscuits soften slightly. Use a clean tea towel to gently press the centre of each biscuit into the hole to make tart cases. Set aside in the pan to cool slightly. Transfer to a wire rack to cool completely.
Step 2
Meanwhile, place the cream cheese in a medium bowl. Sift icing sugar over the cream cheese and stir to combine.
Step 3
Spoon cream cheese mixture evenly among the tart cases, making a small indent in the centre. Top with lemon curd and strawberry. Sprinkle with crushed biscuit to serve.
