This type of dessert recipe has to be one of my all-time favourites, not only because you can easily swap and change flavour combinations – chocolate orange, different berries or fruit, ginger biscuits are a few ideas for variations – but because these pots are so easy to make yet so effective! And of course insanely delicious! Simply whizz up the base, mix up the cheesecake mixture, melt the chocolate and chill until ready to enjoy! That set chocolate top that cracks when you dunk a spoon into it…delightful!
For the base –
- 75g plain biscuits of choice (can be gluten-free)
- 2 tablespoons margarine
- 2 tablespoons maple syrup
For the chocolate cheesecake –
- 150g soft cheese (can be dairy-free)
- 3 tablespoons cocoa powder
- 3 tablespoons sweetener
- Dash of vanilla extract
For the topping –
- 1 tablespoon coconut oil
- 75g white chocolate, broken up into pieces
- 2 fresh figs, halved
- Chopped pistachios, to decorate
- Blitz the biscuits until they resemble crumbs. Melt the margarine and syrup then pour in and mix together.
- Divide between 3-4 individual ramekin dishes (fill up to ⅓) then press down well and chill in the fridge.
- Meanwhile mix together the soft cheese, cocoa powder, sweetener and vanilla. Divide this between the dishes, fill up to nearly the top and spread out evenly.
- Melt the coconut oil and white chocolate then pour over each one to cover and fill to the top. Add a fig half (cut side up) in the centre of each and press down gently. Scatter over chopped pistachios around the melted chocolate.
- Chill in the fridge for at least 3 hours to set – then enjoy.