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Filling:Â
Crust:Â
To finish:
Filling:Â
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:Â
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:Â
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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