Waitrose and Partners
Quick chocolate cheesecake pots

Quick chocolate cheesecake pots

As simple as they are satisfying, these sweet little puddings use up any leftover chocolate. Use any type or a combination, depending on what’s in the cupboard - it’s all good.

5 out of 5 stars(8) Rate this recipe
Vegetarian
  • Makes6
  • CourseDessert
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Pluschilling

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Ingredients

  • 250g full-fat soft cheese
  • 60g caster sugar
  • 150g dark, milk or white chocolate (or a mixture of two or three), roughly chopped
  • 100g ginger crunch cream biscuits (or Oreos or bourbon biscuits)
  • 150ml double cream
  • 1 handful mini eggs or extra chocolate, to decorate

Method

  1. In a small bowl, use a wooden spoon to beat together the soft cheese and sugar; set aside. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the base of the bowl touch the water). Set aside for about 10 minutes until quite cool but still liquid.

  2. Meanwhile, whizz the biscuits in a small food processor. Divide between 6 small glasses or ramekins. Using a balloon whisk, whip the cream until just starting to thicken then fold in the cooled chocolate (don’t worry if the cream looks like it’s splitting – it will come back together with the cheese mixture). Fold in the cheese mixture, then spoon on top of the crushed biscuits. Chill for at least 2 hours.

  3. When ready to eat, top with mini eggs or grate some extra chocolate to scatter over the tops of the cheesecakes.

Nutritional

Typical values per item when made using specific products in recipe

Energy

2,116kJ/ 509kcals

Fat

37g

Saturated Fat

23g

Carbohydrates

37g

Sugars

32g

Fibre

2g

Protein

5.4g

Salt

0.5g

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