12 round shortbread cookies (I used sandies)
1 package cream cheese
1/2 cup sweetened condensed milk
2 t lemon zest
2 T lemon juice
Line a muffin tin with cupcake cups and place a cookie in the bottom. The cookie should fit in tight.
Mix cream cheese with lemon zest on med high until fluffy. On med add sweetened condensed milk. Mix until combined. Add eggs, one at a time. Finally, add lemon juice.
Fill the cupcake liners and bake at 325 F for 20 mins. Let cool in pan for 30 mins. Refrigerate for 3 hours or overnight. Garnish and enjoy!!