Directions

11. Preheat oven to 180c. Bring mini cupcake pan

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32. In bowl, put the biscuits and butter. Mix with your fingertips. Put small amount in each cup and press to cover the bottom and sides.

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53. Bake for 10 minutes and let it cool.

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74. Filling: in a bowl, put the cheese, sugar and lemon rind. Whisk until smooth. Fill the cups and decorate with raspberry.

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95. Refrigerate for one hour. Decorate with the icing sugar.