Lemon cheesecake cups

½ packet of butternut biscuits or any other biscuit you like

1 packet cream cheese (at room temperature)

1 tin of condensed milk

1/3 cup of lemon juice

Rind of 1 lemon

1 tablespoon of gelatine

3 tablespoons of water (hot)

Crush biscuits by putting them in a sealed plastic bag and bashing with a rolling pin (this way you get uneven crumbs).  Set aside.  Using an electric mixer beat cream cheese until smooth.  Add condensed milk, lemon and rind and beat until smooth.  Add gelatine to hot water and stir until combined and add to cheesecake mix, beat until combined.  Then spoon layers of first biscuits and then cheesecake mixture and repeat.  Top with strawberries.  Refrigerate for around 4 hours until set.  Serves approximately 6 depending on the glass you use to serve.

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