Streamline less sugar Blackcurrant individual cheesecake pots - recipe

Blackcurrant individual cheesecake pots

These lusciously creamy, yet light, berry-topped individual cheesecake are absolutely perfect for parties and gatherings. A no-bake version, it’s ideal as a simple prep-ahead dessert.

  • Filling

220g low fat cream cheese

50ml double cream

1 tsp vanilla extract

Zest of 1 lemon

  • Base

150g of low sugar digestive biscuits

50g almond butter

  • Topping

50g Streamline less sugar blackcurrant jam

Fresh berries

In a blender, mix the digestive biscuits and almond butter until it creates a thick texture; set aside.

Beat the double cream until thick and add cream cheese, lemon zest and vanilla extract. Beat for another 40 seconds approx.

Divide the base mixture into 4 individual glass pots, pressing it down with the back of a spoon. Add the cheesecake filling and top with dollop of Streamline less sugar blackcurrant jam and fresh berries. Refrigerate overnight before serving.

  • Prep time 10 Minutes
  • Yield 4
  • Skill level easy

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