Mini white chocolate and raspberry no-bake cheesecakes
Print Pin SaveServings: 16 small cheesecakes (6cm diameter ramekins)
Ingredients
- 500 g 18oz white chocolate, broken into pieces
- 50 g 1.8oz butter
- 1 teaspoon vanilla essence
- 500 g 18oz full fat cream cheese
- 50 g 1.8oz white sugar
- 175 ml 6oz whipping cream
- 5 tablespoon raspberry jam
- something crunchy to top them - I used wafer biscuits
Instructions
- Put the chocolate, butter and vanilla essence in a heat-proof bowl.
- Melt it all together in the microwave in 20 second bursts, stirring between each microwaving. It will take about 1 minute all up but be very careful not to burn the chocolate. Once melted, set it aside to cool.
- In a large bowl, use a wooden spoon to stir together the cream cheese, sugar and cream until the mixture is smooth.
- Add the melted chocolate and stir it through until the mixture is even.
- Spoon blobs of jam into the mixture and cut it through with a spatula. Be careful not to over mix it. You want it to have a marbled effect.
- Spoon the mixture into the ramekins and smooth out the top.
- Refrigerate them for at least 8 hours.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
