Chocolate and raspberry cheesecake pots

Chocolate and raspberry cheesecake pots
  • Serves icon Serves 4
  • Time icon Ready in 10 min

If you’re looking for a very quick and easy chocolate dessert you’ve found it – we’ve included a couple of ready-made hacks to make this even speedier.

Nutrition: per serving

Calories
689kcals
Fat
61.8g fat (35.5g saturated)
Protein
3.9g protein
Carbohydrates
29.1g carbs (22.6g sugar)
Salt
0.4g salt
Calories
689kcals
Fat
61.8g fat (35.5g saturated)
Protein
3.9g protein
Carbohydrates
29.1g carbs (22.6g sugar)
Salt
0.4g salt

Ingredients

  • 200g full-fat soft cheese
  • 1½ tsp vanilla bean paste (we like Taylor & Colledge Vanilla Bean Paste, from Waitrose)
  • 3-4 tbsp icing sugar, to taste
  • 200ml double cream
  • 200g fresh raspberries
  • ½ x 220g pack Bonne Maman Le Petit Chocolate (4 cakes; from major supermarkets)
  • 25g hazelnuts, toasted and chopped

Method

  1. In a bowl, beat the cheese with the vanilla paste and icing sugar using a hand-held electric mixer. Beat in the cream until smooth and thick, then stir in the raspberries, reserving some to top the pots.
  2. Cut the Bonne Maman chocolate cakes into quarters and divide the pieces equally among 4 tumblers or dessert glasses. Top each with a spoonful of the raspberry cream cheese, then sprinkle with the toasted chopped hazelnuts and reserved raspberries.
  3. Place the glasses in the fridge to chill until ready to serve.

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