Berry and white choc no-bake cheesecakes

Here’s the perfect midweek treat. These irresistible no-bake cheesecakes are done in just 15 minutes.

6

5m

Note: + Chilling & cooling time

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.