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.
Blackcurrant individual cheesecake pots
- 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.
