- Home
- Recipes
- Baking and desserts
- Raspberry, malt and milk chocolate cheesecake pots
Raspberry, malt and milk chocolate cheesecake pots
- Anna Glover
Save recipe
Serves 4
Easy
Prep: 15 mins
plus chilling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Serve this creamy dessert with malt and milk chocolate, and dotted with raspberries – a no-cook star, the prep takes just 15 minutes and it can easily be doubled or halved
Easily doubled
Easily halved
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Iced clementine possets with shortbread
A star rating of 0 out of 5.0 ratings
Affogato chocolate mousse
A star rating of 3 out of 5.3 ratings
Baked raspberry cheesecake
A star rating of 4.8 out of 5.5 ratings
Try our recipe for raspberry, malt and milk chocolate cheesecake pots, then try our classic no-bake cheesecake, mini cheesecakes and Basque cheesecake. Now try more cheesecake recipes, including Easter cheesecake.
Cook's tips
- Make sure the soft cheese is at room temperature – this ensures the chocolate doesn’t seize when being stirred into the mixture and go grainy
- You can swap malted milk biscuits for any other biscuits you like – digestives, bourbon creams and Hobnobs all work well
How to store
- Keep covered and chilled before serving. They need to be covered or the cheesecake topping will form a skin. They will keep for up to two days in the fridge
How to serve
- Serve with an extra grating of chocolate over the top, and a few of the prettiest raspberries on the top layer
Raspberry, malt and milk chocolate cheesecake pots recipe
Ingredients
Nutrition
-
100g milk chocolate
chopped, plus extra to serve
-
100g malted milk biscuits
-
1 tbsp malt powder
-
40g butter
melted
-
200g soft cheese
at room temperature
-
200g double cream
-
1 tbsp icing sugar
-
100g raspberries
Nutrition: per serving
- kcal740
- fat60.5g
- saturates37.1g
- carbs40g
- sugars25.9g
- fibre2.2g
- protein7.7g
- salt0.8g
Ad
Method
-
step 1
Melt the chocolate over a bain-marie or in the microwave in short blasts. Leave to cool slightly.
-
step 2
Bash the biscuits in a bowl with the end of a rolling pin to fine crumbs. Stir in the malt powder, butter and a pinch of salt if the butter is unsalted. Divide the mixture between four glasses and pack down lightly. Chill for 10 mins.
-
step 3
Briefly whip the soft cheese, cream and icing sugar until just incorporated. Whisk in the melted chocolate until it comes together and forms soft peaks – it should thicken fairly quickly once the chocolate is poured in. Spoon over the chilled bases, layering in a few raspberries. Chill for 30 mins before serving. Add a grating of extra chocolate to serve, if you like.
Try more raspberry recipes.
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue