White Chocolate & Berry Cheesecake- RTE Today

White Chocolate & Berry Cheesecake

Cooking & Prep time (including setting time): approx 2.5 hours

Makes approx 12 Shot glasses


For the Cheesecake:

100g Hobnob original biscuits, crushed finely

25g unsalted butter, melted

250g cream cheese

50g caster sugar

200ml sour cream

175g good quality white chocolate

3 tbsp mixed berry compote plus extra decoration


For the Mixed Berry Compote:

knob of butter

3 tbsp caster sugar

1.5 tsp vanilla extract

300g frozen blackberries – defrosted

300g frozen blueberries – defrosted


Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the blackberries and blueberries. Give them a good stir around & then cook on a low to medium heat until the fruit starts to soften and the liquid thickens. Once the right consistency is reached turn off the heat and allow to cool.



Mix the biscuits with the melted butter, place heaped teaspoons into the base of shot glasses. Melt the chocolate in a bowl over hot water. Using an electric whisk, mix the cream cheese and sugar together then mix in the sour cream. Whisk in the melted chocolate and then stir through the mixed berry compote, to give a nice ripple effect. Using a large plain nozzle in a piping bag, pipe the mixture onto the biscuits in the glasses, you could also spoon into the glasses if you don’t have a piping bag, but do be careful not to make a mess of your glasses. Top with a little more of the berries and chill for at least 2 hours. As a garnish grate some white chocolate over the top and a little more of the biscuit base. Serve with tea spoons and make sure they are able to fit right down to the bottom of the glasses.


Serve to your guests and watch as they take more than one!!!


Happy Cooking