Chocolate and raspberry cheesecake pots

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.