Cherry Cheesecake Pots

Today we are celebrating National Cherry Cheesecake day (US) by making our own cherry cheesecakes. However we did not make just one large cheesecake to devour we decided to go mini and make many.

This recipe is quick and simple as we are making a no bake cheesecake. We just use a little chill time to set everything before serving.

I personally when making no bake cheesecakes love to use Philadelphia cream cheese and it needs to be the full fat one for the best taste. I have tried the lighter one but l did not get the same result as I do with full fat cream cheese.

We have gone mini in size for these cherry cheesecake pots but if you are wanting to make one large one then the same recipe can be used.

With the choice of cherry jam we have gone for morello cherry conserve for a sweeter taste and it's all about the layering. They do look to pretty to eat.

So why not join in the celebration and follow the recipe to make your own cherry cheesecake pots.

Cherry Cheesecake Pots

Prep time: 15 Minutes           Cook time: 1 hour in the fridge            Makes: 6 Servings

Ingredients

For the base

200g of Crushed digestive biscuits

80g of Butter - melted

For the cheesecake

300g of Philadelphia cream cheese

60g of Caster sugar

60ml of Double cream

Cherries for topping

2 tsp of Vanilla essence

Topping

180g of Cherry jam

Equipment

2 Mixing bowls

6 jars/ yoghurt  (with lids)

Spatula

Electric whisk

Method

1. In the mixing bowl, place the crushed digestive biscuits and the butter, using the spatula, mix together until the biscuit has soaked up the butter, this will be the cheesecake base.

2. Split the biscuit base between the jars and place in the fridge for 20 mins to allow to cool completely.

3. Begin to make the cheesecake filling. In the other mixing bowl place the Philadelphia cheese  with the double cream. Add the vanilla essence and the sugar.

4. Using the whisk on a low setting, whisk the ingredients together until just combined. Place in the fridge for 10 minutes.

5. Take the jars with the biscuit base from the fridge. Divide the cheesecake filling between each of the jars. TIP! This does not need to look perfect.

6. On top of the cheesecake filling place the cherry jam. Close the lids and place in the fridge until served.

7. Before serving the cheesecakes, pop a cherry on the top for decoration.

8. Enjoy!