Line a muffin tin with paper cup cake cases.
Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served. Set aside.
Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer / hand held etc will do.
Add egg and beat until all combined.
Add lemon juice and cream and beat again. You want it combined but not over beaten as excessive beating will cause cheese cake to crack and split.
Spoon into cupcake cases – fill to about half a cm below top of paper case – they wont rise much.
Bake at 160 for 20 mins.
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