Easy Mini Lemon Cheesecakes Cups

Preparation

• Preheat your oven to 160C.
• Using a blender or food processor, crush the arrowroot biscuits. If you don't have a blender or food processor, place the biscuits in a ziplock bag and crush them with a rolling pin until they're finely crushed.
• Transfer the crushed biscuits to a bowl and add the melted butter. Mix with a spoon or spatula until the butter has evenly coated the biscuits.
• Evenly distribute the biscuit mixture between 6 muffin liners. You can use silicon ones or paper liners. Place the muffin liners in the fridge to set.
• In a blender or food processor, combine the cream cheese, caster sugar, Greek yogurt, egg, lemon juice and lemon zest. Blend until smooth. If you don't have a blender or food processor, you can use a whisk to combine the ingredients until smooth.
• Evenly distribute the cheesecake mixture into the muffin liners over the biscuit base.
• Bake the cheesecake cups at 160C for 20 minutes. Once cooled, store them in the fridge until ready to serve.
• Top the cheesecake cups with fresh fruit or your preferred topping, such as blueberries or strawberries.
• Enjoy!