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White chocolate and coconut cheesecake pots


Serves: 4
timePrep time: 20 mins
timeTotal time:
White chocolate and coconut cheesecake pots
Recipe photograph by Martin Poole

White chocolate and coconut cheesecake pots

Impressive and super pretty, these pots are really easy to prep ahead. If you prefer, you can make this as a whole cheesecake in a loose-bottomed tin – just increase the butter slightly, as you will need a firmer base for cutting

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
923Kcal
Fat
71gr
Saturates
44gr
Carbs
56gr
Sugars
47gr
Fibre
7gr
Protein
12gr
Salt
1gr

Sabrina Gidda

Sabrina Gidda became a chef 15 years ago and has earned a reputation for her inventiveness in the kitchen. Her food is playful, approachable and packed with flavour
See more of Sabrina Gidda’s recipes

Sabrina Gidda

Sabrina Gidda became a chef 15 years ago and has earned a reputation for her inventiveness in the kitchen. Her food is playful, approachable and packed with flavour
See more of Sabrina Gidda’s recipes

Ingredients

  • 90g Hobnobs or similar oaty biscuits
  • 50g desiccated coconut, toasted until light brown
  • 50g butter
  • 2 ripe peaches
  • 2 ripe plums
  • 150g raspberries
  • 1 tsp icing sugar
  • zest and juice of ½ an orange
  • 200g white chocolate
  • 225g cream cheese
  • 200ml whipping cream
  • 1 tsp vanilla extract

Step by step

  1. Crush the biscuits to a fine crumb in a food processor, or place them in a food bag and crush with a rolling pin. Add the toasted coconut, then melt the butter and add to the crumbs, stirring to ensure the crumbs are well coated. Set aside.
  2. Prep the peaches and plums by removing the stones and cutting into 1cm dice. Stir through the raspberries, then add the icing sugar, orange zest and juice. Mix well and set aside to macerate.
  3. Break the chocolate into pieces and place in a heatproof bowl. Set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl, and heat until melted. Alternatively melt the white chocolate in the microwave in bursts of 30 seconds. Set aside to cool.
  4. Put the cream cheese in a bowl with the cream and vanilla extract and whisk to soft peaks, then carefully whisk in the cooled white chocolate.
  5. Line the bases of four dessert glasses with a couple of spoonfuls of the crumb mixture each, and press down gently. Add a layer of cheesecake mixture, then a layer of fruit. Repeat with more crumbs and more cheesecake mixture and finish with the rest of the fruit. Scatter over any remaining coconutty crumbs and chill in the fridge for a couple of hours before serving.

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