Picnic Cheesecake Tart

We are going to the lake for the weekend and I need a portable dessert. This is a version of a previously popular recipe that is part cheesecake and part key lime pie.
This can me made in advance and stored in the fridge for up to 3 days. Take the tart out of the fridge 30 minutes before serving.
I have made the tart in a disposable container and wrapped it in clingfilm to take with us, but this could also make a lovely hostess gift with a ribbon tied around it. It requires almost no effort to make, unless like me you make the cream cheese yourself! Have a wonderful weekend.

Biscuit Crust:

1 packet digestive biscuits

125g melted butter

In a food processor crush the biscuits. Add the melted butter until combined. Press down on the bottom and sides of an 18cm pie dish. Place in the fridge for an hour.

Filling:

225g cream cheese

1 tin on condensed milk

Juice of 1-2 lemons, depending on how tangy you would like your tart to be

1/2t vanilla extract

Beat the cream cheese until smooth. Fold in the condensed milk. Fold in the lemon juice. Finally fold in the vanilla. Pour into the biscuit base and refrigerate for at least 3 hours or overnight.