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White chocolate cheesecake and berry pot

This white chocolate cheesecake and berry pot is similar to a trifle, so it is very easy to make, although you will have to rest it for a few hours before serving! It can be served in winter and summer, the fruits can be varied seasonally, and they can be fresh, frozen or canned!. There is no added sugar in this recipe, but for an even healthier version use light cream cheese and yoghurt instead of double cream.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g white chocolate
  • 165 g cream cheese eg Philadelphia
  • 125 g creamy vanilla yogurt or double cream
  • 4 Tbsp raspberry/strawberry/blueberry/cherry jam
  • 8-10 pieces of amaretti or similar biscuits
  • Berries blueberries, raspberries, strawberries, etc.
  • Garnish: couple amaretti or other cookies crumbled

Method
 

  1. Crush the chocolate into small pieces and melt it in a glass bowl placed on top of a pan of simmering water. Let it cool.
  2. Whisk the cream cheese with the double cream or yoghurt, then add the cooled chocolate.
  3. Mix a handful of your chosen berries with the jam.
  4. Crumble half of the biscuits in the bottom of a glass trifle bowl or individual pots.
  5. Spoon half of the fruity jam over the crumble, then half of the cream.
  6. Repeat this layering.
  7. Smooth the top, then scatter some biscuit crumbs on top.
  8. Cover and leave the pots or bowl in the refrigerator for a minimum of 4 hours.
  9. Serve with a few fresh berries scattered over the top.