Preparation:

1: Prepare the base

Line a 12-hole muffin tray with paper cupcake liners or use silicone moulds for easy removal.

In a medium bowl, mix the crushed biscuits with the melted butter until the mixture resembles wet sand. Spoon approximately 1 heaped tablespoon of the biscuit mix into each cupcake liner.

Use the back of a spoon or the bottom of a small glass to press the crumb firmly into the base of each liner. Refrigerate for at least 20 minutes to set while you prepare the filling.

2: Make the lemon cheesecake filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free.

Slowly add the sweetened condensed milk, continuing to beat until the mixture is thick and glossy. Add in the lemon juice, lemon zest, and vanilla extract. Beat until well combined and the mixture begins to thicken naturally from the lemon juice reacting with the condensed milk.

3: Fill the cases

Spoon the filling evenly into each prepared cupcake liner, smoothing the tops with the back of a spoon. Tap the muffin tin gently on the counter to remove any air bubbles.

4: Chill to set

Refrigerate the cheesecakes for at least 4 hours, or ideally overnight, until fully set and firm to the touch. The longer they chill, the better the texture.

5: Garnish and serve

Before serving, remove the paper liners and garnish with your choice of:

• A swirl of whipped cream or lemon curd
• A sprinkle of extra lemon zest for zing
• Crushed biscuits or white chocolate curls for crunch and decoration

Serve cold and enjoy the creamy, zesty indulgence in every bite.