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Christmas pudding mini cheesecakes
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Easy to make and even easier to eat! These individual desserts have a surprise filling of Christmas pudding, lifted by clementine and ginger. Replace the double cream with brandy cream if you have some in the fridge.
300g ginger nut biscuits
100g unsalted butter, melted
250g soft cheese
300ml extra thick double cream
50g icing sugar
2 clementines, zest, segments roughly chopped
about 150g leftover Christmas pudding, crumbled
1. Line a 12-hole muffin tin with paper cases. Put the biscuits in a bowl; crush to fine crumbs with the end of a rolling pin. Stir in the melted butter and divide between the cases. Press down with the back of a spoon, until firm and level, then chill.
2. In a large bowl, whisk the cheese until smooth, then fold in the cream. Sift over the sugar, add the zest and whisk until it just reaches soft peaks. Spoon ½ the mixture over the biscuit bases, top with the pudding, then cover with the remaining mixture. Scatter over the fruit, then chill for at least 2 hours, or overnight. Remove from the fridge 30 minutes before serving then peel away the paper cases. Eat within a day.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per mini cheesecake 1716kJ
This recipe was first published in November 2019.