I made some cheesecake pots on the weekend and I wanted to share the recipe with you guys! For all those cheesecake lovers out there, this is a really great recipe and they tasted so delicious!
As cheesecake is my favourite dessert, I often crave it but as I only live with 1 other person, it seems a bit over the top to make one big cheesecake that we have to rush to finish. I wanted to have a cheesecake treat now and again and not be committed to having to finish a whole one, I thought of just doing some individual ones, that way I don’t feel guilty about over indulging.
Let’s get into the recipe!
- 70g Unsalted Butter
- 150g Maryland Cookies
- 250g Full Fat Philadelphia Cream Cheese
- 50g Icing Sugar (Sweeten to preferred taste)
- 1 tsp Vanilla Extract
- 150ml Double Cream
- 1 heaped tbsp Nutella
Whipped Cream Topping:
- 150ml Double Cream
- 2 tbsp Icing Sugar
- Mix the unsalted butter with crushed Maryland cookies, spoon into chosen glasses and press down carefully , pop the glasses into the fridge to allow the biscuit base to set.
- For the filling, whisk the Philadelphia with the icing sugar and vanilla extract until the mixture has formed soft peaks. Then add the double cream and whisk until it has thickened and formed soft peaks. Stir in a tbsp of Nutella and make sure it has combined well with the cheesecake filling.
- Fill each glass with a layer of cheesecake filling – spoon or pipe the mixture over the biscuit base (whichever method you prefer).
- To make the whipped cream top, pour double cream into a bowl and add the icing sugar Whisk on high speed for a few minutes until it has thickened and again formed soft peaks. Pipe the cream mixture on top of the cheesecake filling in whatever you way you like, I just used a regular star piping nozzle.
- Transfer your cheesecake pots into the fridge and allow to set for at least 4 – 5 hours.
- Once ready to serve your cheesecake pots, drizzle either some melted Nutella or chocolate sauce on top of the cream mixture, add some chocolate drops and a Maryland Cookie for decoration.
- And they are now ready to eat! ENJOY!
PS – They should last in the fridge for 2-3 days.
I hope you enjoyed this recipe, they were so fun to make and I really enjoyed making them look super pretty.
Let me know if you’ve made cheesecake pots before, what flavour did you make? What’s your favourite cheesecake flavour?
See you in the next one!