You can take this in any direction that you like and the flavour combinations here are a variation on some classics, just think about your favourite flavour parings and then interpret them into biscuits and fruit. If you’re a lover of oranges perhaps a jaffa cake base, then some mandarin slices mixed in with the cream and cheese all topped off with a couple of Terry’s chocolate orange segments. (Now why hadn’t I thought of that earlier? I do think that would look very pretty and be sophisticated enough to grace a dinner party table.)
I recycled some glass yoghurt pots and some glass ramekins that I think had been bought filled with pate once upon a time. You could pretty things up with some co-ordinating ribbon but I did say these were ideal for the time-pressed so perhaps not.
If you’d like to reward all your hard work with a break away there’s a fabulous competition running with some great prizes from now until the 30th of March 2012. Just follow this link.
There’s also some great opportunities to win copies of my book ‘Gimme the Recipe‘ on a number of other competitions that I’ve linked to on my gimme the recipe facebook page – and while you’re over there I’d appreciate a Like, thank you!
Now back to these beauties:
First up I give you the Lemon & Crunchie Honey Pot:
Next to grace the table is Cadbury’s Chocolate Fingers & Raspberry Pot:
& finally the Oreo & Strawberry Pot:
In the interests of being the ultimate time-saving dessert I used Avonmore pre-whipped cream. Did you know there was such a thing? I’m not talking the long-life cream in a can but a tub of whipped fresh cream straight from the supermarket chill cabinet, handy or what?
Mini Cheesecake Pots:
You will need:
For the base*:
Cadbury’s crunchie bars
Cadbury’s chocolate fingers
250g mascarpone cheese (or any cream cheese)
1 tbsp icing sugar
350ml fresh whipped cream ( I used Avonmore Freshly Whipped Cream)
For Flavouring Filler:
Half tsp lemon juice & 1 tbsp honey
Lemon zest & slices
Dark chocolate to grate & extra chocolate fingers
Whole oreo biscuit
Place your chosen base in a sandwich bag and bash until crumbled with a rolling-pin.
Mix the mascarpone cheese in a bowl with 1tbsp icing sugar and whatever you have selected to flavour the mixture.
Once the flavouring element and mascarpone cheese have been combined then gently fold in the whipped cream.
Assemble your cheesecake pots by layering the crumbled base first then the flavoured filling and finally garnish at will.
Can be served immediately or chilled in refrigerator if prepared ahead of time.
Note: I toasted and bashed some hazelnuts for the lemon & honey version and I added extra whole raspberries and slices of strawberries on top of the biscuit base and under the filling in the other ones.
*Quantities per base: Allow approx half a crunchie per pot or 4 chocolate fingers or 2 oreos
Til next time, Sheila.