Berry, Chocolate and Cinnamon Cheesecake Pots
This is a really simple recipe to throw together but it makes a wonderfully indulgent dessert to share with friends and family.
Equipment
- Mixing bowl
Ingredients
Cheesecake Layer
- 375g tub Extra Smooth Ricotta Cheese (1 1/2 cups/13 oz)
- 3 tbsp maple syrup
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
Chocolate Crumble Layer
- 1/2 cup ground almond meal (42g/1.5oz)
- 1 tbsp cocoa powder
- 1 tbsp desiccated coconut
Berry Layer
- 1/2 cup blueberries (85g/3oz)
- 1/2 cup sliced strawberries (85g/3oz)
- 1/2 cup raspberries (85g/3oz)
Instructions
- In a mixing bowl mix together all the ingredients for the cheesecake layer until smooth.
- In another small bowl mix together all the ingredients for the chocolate crumble
- In the base of your choice of pots, place a layer of chocolate crumble, amount 1 cm thick
- Then add a layer of cheesecake mix
- Then sprinkly over a layer of the mixed berries
- Repeat these layers again, reserving a small amount of chocolate crumble mix to sprinkle over the top of the final fruit layer as decoration.
- Place the pots in the fridge to chill for about 30 minutes.
Notes
These pots will keep in the refridgerator for 3-4 days.
You can substitute frozen berries for fresh but this will make the pots 'wetter'