Cherry cheesecake pots

Cherry cheesecake pots recipe

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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

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)

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

  1. 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.
  2. 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.

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