Cherry Cheesecake Pots

cherry cheesecake

Bursting with sweet cherry jam, these speedy no-bake cheesecakes are topped off with chocolate shavings and crushed pistachios - the perfect treat!

Prep time: 25 minutes

Cook time: 6 minutes

Servings: 6 people


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 glass clip-top jars and level with a teaspoon.

Chill for 15 minutes.

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.



For the Base

150g digestive biscuits
25g butter

For the Cheesecake

3 x 200g pack soft cheese
1 tsp vanilla bean paste
50g caster sugar
60ml double cream
180g finest* Morello Cherry Conserve
chocolate shavings, to serve (optional)
ground pistachios, to serve (optional)