Lovely Little Raspberry and Chocolate Cheesecake Pots

These are very easy to make and really delicious so I won’t ramble on for too long. Instead, I’ll let the cheesecakes do the talking.

To make one big cheesecake or 12 little pots you will need the following –
raspberry cheesecake ingredients sized
To be precise, that’s
180g of chocolate biscuits and 70g of unsalted, melted butter for the buttery biscuit base.
300g of cream cheese, 200ml of double cream, 25g of caster sugar and 150g of raspberries for the pretty pink top layer.
And finally, 150g of melted cooking chocolate for the sneaky middle layer.

Pop the biscuits into a plastic bag. Push the air out from the bag, tie a knot in the top and place in a mixing bowl. Use a rolling pin to crush all of the biscuits – I think of a person I don’t like and smash the biscuits like it’s their head…only joking! Empty the biscuits into the bowl when you’re done. Shake the bowl to get any big lumps to the top and be sure to crush them right down or just eat them.
In a saucepan, gently melt the butter and pour the warm liquid over the biscuits, using a wooden spoon to make sure all of the biscuit pieces are coated in butter. Spoon the biscuit mix into whatever you are using i.e. a cake tin with a removable base or a jar and flatten down with the bottom of the spoon. Place in the fridge and chill for about 30 minutes.

In the meantime, make the easy, cheesey, cakey goodness. Into a clean bowl put the cream cheese, double cream and sugar and whisk with an electric mix for about 4 or 5 minutes until smooth. Spoon half of the creamy mix into another bowl and add the raspberries, combining until it turns a pretty pink colour. Over a pan of boiling water, melt the chocolate in a heat safe dish and add this to the other creamy mix. Blend until it all looks very chocolatey.

Take the biscuit base from the fridge and spoon the chocolate mixture on top followed by the pink raspberry mix. I found it easy to smooth the chocolate mix down before gently blobbing the pink mix on top to ensure the layers stay separate. Chill in the fridge for 3 to 4 hours if in a cake tin or 1 to 2 hours if in separate jars (or just as long as you can hold out before you have to eat it all).

Here is one of the little pots that I made. I used a swing top jar I had which used to have herbs in.
raspberry cheesecake sized

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