LITTLE LEMON CHEESECAKES 250g (8.8 oz.) cream cheese, softened 280g (9 oz.) jar lemon butter (curd) 8 round, crunchy cookie Line 8 holes of a muffin tray with paper muffin shells and place a cookie (I used buttersnap) flat side up in each. Using an electric mixer, beat cheese until creamy, then add lemon butter, mixing until smooth. Spoon mixture onto cookies and freeze for 2-3 hours or until firm. 5 minutes before serving, remove paper and serve decorated with fresh seasonal berries YUM!