Quick chocolate cheesecake pots

Name: Quick chocolate cheesecake pots
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 250 g full-fat soft cheese; 60 g caster sugar; 150 g dark, milk or white chocolate (or a mixture of two or three), roughly chopped; 100 g ginger crunch cream biscuits (or Oreos or bourbon biscuits); 150 ml double cream; 1 handful mini eggs or extra chocolate, to decorate

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.

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Vegetarian

Makes6
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
Pluschilling

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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

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

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