- Serves6
- CourseDessert
- Prepare25 mins
- Cook5 mins
- Total time30 mins
- Pluschilling
Ingredients
- 25g unsalted butter, melted
- 75g digestive biscuits (about 5 biscuits)
- 25g roasted chopped hazelnuts
- 2 x 73g Cadbury Puds Minis
Coulis
- 200g frozen raspberries
- 1 tbsp caster sugar
Cheesecake
- 180ml whipping cream
- 180g pack Belgian white chocolate, finely chopped
- 200g soft cheese
- 100g No.1 Strained Natural Greek Yogurt
- 1 tsp vanilla bean paste
Method
Start by making the coulis. Put the raspberries and sugar in a small saucepan. Bring to a simmer and crush the fruit with the back of a fork. Bubble for 2 minutes, then take off the heat and press through a sieve into a bowl, discarding the pips; set aside.
For the cheesecake, heat the cream in a large pan to just below boiling point. Take off the heat, add the white chocolate and set aside for 5 minutes, then stir until smooth. Meanwhile, in a large bowl, use a wooden spoon to beat the soft cheese, yogurt and vanilla together until combined. Use a balloon whisk to incorporate the chocolate mixture until combined and thickened; set aside.
For the biscuit base, put the melted butter, biscuits, hazelnuts and 4 Puds Minis in a food processor. Pulse to a rough crumb. Divide among 6 glasses (or shallow glass bowls). Top with the cheesecake mixture, then a swirl of coulis. Finish with extra Puds Minis, halved. Chill for 2-24 hours before serving.
Cook’s tip
Leftovers
Roasted chopped hazelnuts
Scatter liberally over puddings, yogurt or salads. You can also mix into breadcrumbs for a savoury gratin topping.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,712kJ/ 652kcals |
|---|---|
Fat | 45g |
Saturated Fat | 26g |
Carbohydrates | 51g |
Sugars | 45g |
Fibre | 3.5g |
Protein | 8.6g |
Salt | 0.6g |