Cranberry & Chocolate Cheesecake Shots

I found this recipe in a magazine for Cranberry and Chocolate Cheesecake Shots and thought it sounded nice and festive.

This recipe can serve 4 as a dessert, or 12 shots as a party dessert appetizer

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I wanted to make a more substantial dessert out of these for my Christmas Eve vegetarian dinner party, and so divided the mixture between four dishes. The recipe does also say you can make it in a 20 inch loose-based tin if you don’t want to use shot glasses. If using shot glasses, the recipe makes 12

Cranberry and Chocolate Cheesecake Shots

Ingredients

• 100g amaretti biscuits, finely crushed
• 25g unsalted butter, melted
• 175g plain chocolate
• 175g soft cheese
• 50g caster sugar
• 200ml soured cream
• 3tbsp cranberry sauce, plus 2tsp for decoration

Method

Start off by crushing the amaretti biscuits. I did mine in my smoothie maker, you could use a food processor, or just place them in a plastic bag and smash with a rolling pin! Crush them until they are quite fine.

Place the butter in a pan to melt it, or in the microwave in short bursts – whatever is easiest for you!

Take the butter off the heat and add the finely crushed amaretti biscuits, stirring together until combined. You could do this in another bowl, but why make more washing up? Divide the mixture into 4 glass dessert bowls (or shot glasses, or a 20 inch loose-based tin) and press down to form the base.

Melt the chocolate in a bowl over hot water – or do as I do and melt it in the microwave in short bursts so as not to burn the chocolate. A photo of the melted chocolate seems to be absent, but you know what melted chocolate looks like!

Using an electric whisk, mix the cream cheese and sugar together in a bowl.

Then mix in the soured cream.

Whisk in the melted chocolate until well combined.

Finally, stir in the cranberry sauce until mixed together evenly.

All’s left to do is spoon it on top of the biscuit base. If you are using shot glasses you could put the mixture into a piping bag and pipe it in.

Put the cranberry and chocolate cheesecakes into the fridge until serving, at which time place a dollop of cranberry sauce on top for decoration. I also added an amaretti biscuit on top as I had lots left over and didn’t want them to go to waste!

Really quick and simple to make. If I made them again though I would use milk chocolate as I found the plain chocolate to be quite bitter for my taste.

Cranberry & Chocolate Cheesecake Shots

Michelle Ordever

This recipe can serve 4 as a dessert, or 12 shots as a party dessert appetizer

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Christmas Recipes

Cuisine British

Servings 4

Ingredients

  

1x2x3x4x

• 100 g amaretti biscuits finely crushed
• 25 g unsalted butter melted
• 175 g plain chocolate
• 175 g soft cheese
• 50 g caster sugar
• 200 ml soured cream
• 3 tbsp cranberry sauce plus 2tsp for decoration

SUGGESTED PRODUCTS

• Small (1 oz) Glass Shot Glasses
• Digital Kitchen Food Scale
• Ozeri Kitchen and Food Scale

Instructions

 

• Crush the amaretti biscuits to fine crumbs.
• Melt the butter in a pan on low heat or in a microwave.
• Add the biscuit crumbs to the butter and stir to combine.
• Divide between 4 bowls or 12 shot glasses.
• Press down to form a base.
• Melt the chocolate in the microwave in short bursts, stirring in between until melted.
• Using an electric whisk, mix the cream cheese and sugar together in a bowl.
• Then mix in the sour cream.
• Then mix in the slightly cooled chocolate till well combined.
• Fold in the cranberry sauce.
• Spoon or pipe on top of the biscuit base.
• Chill for 2 hours before serving with extra cranberry on top and an additional amaretti biscuit.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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