Bursting with sweet cherry jam, these speedy no-bake cheesecakes are topped off with chocolate shavings and crushed pistachios. The perfect portable pud for a picnic.
- Place the biscuits into a food processor and whizz until almost fine. Heat the butter until melted. Add the biscuits to the pan and stir until coated. Divide the buttery biscuit mixture between 6 x 200ml (1/3 pint) glass clip-top jars and level with a teaspoon. Chill for 15 minutes.
- While the bases are chilling, add the soft cheese to a bowl with the vanilla bean paste, the sugar and double cream and beat thoroughly with a wooden spoon. Spoon 3 tbsp mixture on top of each base and level with a teaspoon. Top with 2 tbsp jam in each jar and level as before. Spoon the remaining cheesecake mixture on top and gently swirl with a teaspoon. Top each cheesecake with a cherry and close the jars. Chill for up to 24 hours before transporting.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.