Ingredients:

Crust:

• 2 packs (approx. 500g) milk arrowroot biscuits, crushed
• 2 tbsp sugar
• 500g unsalted butter, at room temperature

Filling:

• 500g (2 sticks) cream cheese (Philadelphia), at room temperature
• 1 can (400g) condensed milk
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• Kakadu plum jam, for dolloping

Instructions:

Prepare the Crust:

1. Preheat your oven to 180°C (350°F).
2. Place the milk arrowroot biscuits in a large resealable plastic bag, and crush with a rolling pin until fine crumbs form.
3. In a medium bowl, combine the biscuit crumbs with the sugar, then add the butter and mix until well combined.
4. Lightly spray a cupcake tin with nonstick cooking spray. Spoon the crumb mixture into each cupcake cavity and press firmly to form a base. Chill in the freezer for at least 10 minutes to set.

Make the Filling:

1. In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until smooth.
2. Gradually add the condensed milk, beating well and scraping down the bowl as needed.
3. Add the lemon juice and vanilla extract, mixing until fully incorporated.

Assemble the Cheesecakes:

1. Remove the chilled crusts from the freezer.
2. Spoon the cream cheese filling into each crust, filling almost to the top.
3. Place a dollop of Kakadu plum jam in the centre of each cheesecake, gently pressing it into the filling.

Set and Serve:

• Cover the tray with plastic wrap and refrigerate for 2 1/2 to 3 hours, or until the cheesecakes are firm.
• Once set, carefully lift out each mini cheesecake to serve.

Tips:

• Experiment with swirling a small amount of Kakadu plum jam directly into the filling for a marbled effect.
• Garnish with a small mint leaf or sprinkle with Strawberry Gum Powder for an extra touch before serving