Kinder Cheesecake Pots
1400Min
6Servings
620Cal
HardLevel
VegetarianKid friendly
Ingredients
Base
digestive biscuits
200 g
butter (melted)
120 g
Filling
cream cheese (room temperature)
360 g
vanilla extract
2 tsp
icing sugar
120 g
double cream
200 ml
Kinder chocolate
50 g
Topping
chocolate
150 g
double cream
150 ml
Instructions
1
Prepare the base
Blitz digestive biscuits and mix with melted butter, then press into pots or jars.
5 min
2
Make the cheesecake filling
Whisk cream cheese, vanilla and icing sugar, then fold in whipped double cream and melted Kinder chocolate.
10 min
3
Assemble the pots
Spoon the cheesecake mixture over the biscuit bases.
3 min
4
Make the chocolate topping
Microwave chocolate and double cream, then stir until smooth and glossy.
2 min
5
Top the pots
Pour the glossy chocolate mixture over each pot.
2 min
6
Chill overnight
Refrigerate the pots overnight until set.
720 mintimer 720 min
Original recipe
Storage
Fridge: 3 days
Reheat: Serve chilled, do not reheat
Best eaten within 3 days. Keep covered in the fridge.
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