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