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.

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


  • 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


  • 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.



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