Lime Butter Cheesecake Jars with Candied Macadamia Crunch

INGREDIENTS

• 180 g plain sweet biscuits, crushed
• 75 g unsalted butter, melted
• 250 g cream cheese, softened
• 200 ml thickened cream
• 60 g icing sugar
• 1 teaspoon vanilla extract
• 200 g Cold-Pressed Lime Butter – Handmade in Glenrowan
• 100 g Candied Macadamias, roughly chopped
• Finely grated zest of 1 lime, to serve

METHOD

1. Combine the crushed biscuits and melted butter. Divide between six small glasses or jars, pressing down lightly with the back of a spoon. Chill while preparing the filling.
2. Beat the cream cheese, icing sugar and vanilla until smooth. In a separate bowl, whip the thickened cream to soft peaks.
3. Fold the whipped cream through the cream cheese mixture, then gently fold through 100 g of the lime butter, leaving a few pale streaks if you like.
4. Spoon or pipe the filling over the biscuit bases. Cover and refrigerate for at least 2 hours, or overnight.
5. Just before serving, spoon the remaining lime butter over the jars and finish with the chopped candied macadamias and lime zest.