Berry and white choc no-bake cheesecakes
Here’s the perfect midweek treat. These irresistible no-bake cheesecakes are done in just 15 minutes.
Note: + Chilling & cooling time
- 150g Arnott’s Butternut Snap Cookie biscuits
- 30g butter, melted
- 2 1/2 cups frozen mixed berries, thawed
- 1/4 cup (60ml) elderflower cordial
- 225g white chocolate, chopped
- 3/4 cup (185ml) pouring (pure) cream or thickened cream
- 2 cups (480g) reduced-fat ricotta
- 1 tsp finely grated lemon rind
Process the biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon biscuit mixture evenly among six 1-cup (250ml) jars or serving glasses, pressing down with the back of the spoon. Place in the fridge to chill.
Meanwhile, combine the berries and cordial in a saucepan over medium heat. Cook, stirring, for 5 mins or until the mixture thickens slightly. Remove from heat. Set aside to cool.
While the berry mixture is cooling, place the chocolate and cream in a clean saucepan over high heat. Stir for 2 mins or until chocolate melts and mixture is smooth. Set aside to cool slightly.
Place the ricotta in a clean food processor. Process until smooth. Add the chocolate mixture and lemon rind. Stir to combine. Pour over the biscuit mixture in the jars or glasses.
Spoon the berry mixture over the cheesecakes to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.