Preheat the oven to 175°C. Place 18 cupcake liners in a cupcake pan. Set aside.
In a bowl, mix the cookie crumbs with 1/4 cup of sugar and the melted butter. Place 2 tablespoons of this mixture in each liner and press down with the back of a shot glass. Set aside.
In a mixer, beat the cream cheeses until smooth. Add the eggs, lemon juice, and sugar until well combined. Fill each cupcake liner over the cookie with 3 tablespoons of this mixture. Bake for 20 minutes or until a toothpick comes out clean. Let cool in the molds for 5 minutes.
Refrigerate for 1 hour with the liners still on. Once firm, remove the liner. Whip the cream and place a tablespoon on each cupcake. Decorate with your choice of fruit and keep refrigerated until serving time.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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