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    Christmas pudding mini cheesecakes

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    Christmas pudding mini cheesecakes

    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.

    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 5 minutes
    • Total time: 25 minutes, plus chilling

    Makes: 12


    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. 

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    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


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