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Cherry cheesecake pots recipe

20 ratings

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. See method

Serves 6
25 mins to prepare and 6 mins to cook, plus cooling
616 calories / serving
Vegetarian

Ingredients

For the base

150g digestive biscuits
25g butter

For the cheesecake

3 x 200g pack soft cheese
1 tsp vanilla bean paste
50g caster sugar
60ml double cream
180g Tesco Finest Morello Cherry Conserve
chocolate shavings, to serve (optional)
ground pistachios, to serve (optional)
6 cherries, to serve (optional)

Did you know?

Tesco cherries
Plump, sweet cherries selected for their deep red colour

Each serving contains

Energy
2565kj
616kcal 31%
Fat
45g 65%
Saturates
27g 134%
Sugars
31g 35%
Salt
1.2g 21%

of the reference intake
Carbohydrate 43.3g Protein 10.5g Fibre 1.2g

Method

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 glass clip-top jars and level with a teaspoon. Chill for 15 mins.
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 sprinkling of chocolate shavings, chopped pistachio and a cherry (if using) and close the jars. Chill for up to 24 hrs before transporting.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.