We bloomin’ love a cheescake, especially when it’s flavoured with zingy lemon but make them mini and that’s the cherry on the cake! (Or should we say the lemon on the cheesecake 😉)
Grease a cupcake/muffin tin with coconut oil. Melt the butter, crush the digestive biscuits and mix together. Press the biscuit mixture into the prepared tin and use a spoon to flatten the base. Place in the fridge to chill.
Whip the double cream until soft peaks form, add the cream cheese, sugar, lemon zest and lemon juice. Whisk together until thick.
Spoon the mixture on top of the cheesecake bases, pushing down with the back of a spoon, smooth the top and place in the fridge for 1 hour.
Using a knife, spread lemon curd on top, add lemon slices to garnish and return to the fridge for 2 hours. Once set, carefully remove the cheesecakes from the tray and keep on a plate in the fridge until ready to serve.