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Cherry cheesecake pots Recipe

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Serves 6
25 mins to prepare and 6 mins to cook, plus cooling
616 calories / serving

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.85 view details

Directions

  1. Place the biscuits into a food processor and whizz until almost fine. Heat the butter until melted. Add the biscuits to the pan and stir until coated. Divide the buttery biscuit mixture between 6 x 200ml (1/3 pint) glass clip-top jars and level with a teaspoon. Chill for 15 minutes.
  2. While the bases are chilling, add the soft cheese to a bowl with the vanilla bean paste, the sugar and double cream and beat thoroughly with a wooden spoon. Spoon 3 tbsp mixture on top of each base and level with a teaspoon. Top with 2 tbsp jam in each jar and level as before. Spoon the remaining cheesecake mixture on top and gently swirl with a teaspoon. Top each cheesecake with a cherry and close the jars. Chill for up to 24 hours before transporting.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 114g
Recipe makes 6 servings
Calories 457  
Calories from Fat 342 75%
Total Fat 38.93g 49%
Saturated Fat 24.72g 99%
Trans Fat 0.0g  
Cholesterol 122mg 41%
Sodium 652mg 27%
Potassium 112mg 3%
Total Carbs 1.67g 0%
Dietary Fiber 0.0g 0%
Sugars 0.54g 0%
Protein 25.22g 40%
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