Christmas pudding mini cheesecakes

Name: Christmas pudding mini cheesecakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: 300 g ginger nut biscuits; 100 g unsalted butter, melted; 250 g soft cheese; 300 ml Waitrose Extra Thick Double Cream; 50 g icing sugar; 2 clementines, zest, segments roughly chopped; 150 g leftover Christmas pudding, crumbled

4 out of 5 stars(1) Rate this recipe

Makes12
CourseDessert
Prepare20 mins
Cook5 mins
Total time25 mins
PlusPlus chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g ginger nut biscuits
100g unsalted butter, melted
250g soft cheese
300ml Waitrose Extra Thick Double Cream
50g icing sugar
2 clementines, zest, segments roughly chopped
150g leftover Christmas pudding, crumbled

Line a 12-hole muffin tin with paper cases. Put the biscuits in a bowl; crush to fine crumbs with the end of a rolling pin. Stir in the melted butter and divide between the cases. Press down with the back of a spoon, until firm and level, then chill.
In a large bowl, whisk the cheese until smooth, then fold in the cream. Sift over the sugar, add the zest and whisk until it just reaches soft peaks. Spoon half the mixture over the biscuit bases, top with the pudding, then cover with the remaining mixture. Scatter over the fruit, then chill for at least 2 hours, or overnight. Remove from the fridge 30 minutes before serving then peel away the paper cases. Eat within a day.

Typical values per item when made using specific products in recipe