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Chocolate & ginger honeycomb cheesecakes

These quick and easy puds are indulgent, crunchy and ready in minutes. Who could say no to Crunchie and ginger nut cheesecake pots?

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 818
  • Carbohydrates 62
  • Saturated Fat 36
  • Sugar 47
  • Protein 7
  • Fat 59
  • Fibre 4
  • Salt 0.8

Nutrition per serving

  • Calories 818
  • Carbohydrates 62
  • Saturated Fat 36
  • Sugar 47
  • Protein 7
  • Fat 59
  • Fibre 4
  • Salt 0.8

Ingredients

  • 100g ginger nut biscuits
  • 2 Crunchie bars
  • 30g unsalted butter, melted
  • 150ml double cream
  • 150g dark chocolate, chopped into small pieces
  • 180g cream cheese
  • 60g crystallised ginger, chopped into small chunks

Method

  1. Blitz the ginger nuts into crumbs in a food processor (or put in a sandwich bag and bash with a rolling pin), then blitz with 1 Crunchie, broken up, until it becomes small chunks. Add the butter and a pinch of salt and blitz again. Spoon into four tumblers.

  2. Heat the double cream in a saucepan over a medium heat until it comes to the boil. Put the chocolate in a bowl and pour the hot cream over the chocolate. Mix to melt the chocolate, then stir through the cream cheese and crystallised ginger. Spoon over the biscuit base, and top with the second Crunchie, broken into small chunks.

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