Raspberry & White Chocolate Cheesecake Pots

Prep time: 2 hrs | Serves: 4

Ingredients:

• 150g cream cheese

• 100g double cream

• 60g white chocolate, melted

• 40g icing sugar

• 150g raspberries

• 80g digestive biscuits, crushed

• 40g melted butter

Method:

1. Mix your crushed biscuits and butter together until you get a “wet sand” texture. Then pour equally into 4 glasses pressing down firmly with the back of a spoon. Place in the fridge to set.

2. In a large mixing bowl, whisk together the cream cheese, double cream, sugar and melted white chocolate until fully combined. - whisk fast to ensure the white chocolate doesn’t harden before it’s mixed in.

3. Spoon the mix equally over each biscuit base, top with raspberries and place back in the fridge to fully set & chill for at least an hour and half.

Storage:

Keep stored in the fridge for up to 3 days. - These are brilliant to make ahead of time for a dinner party or date night.