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Dessert and After Dinner Recipes

Mini Vanilla Cheesecakes in a Jar

4 servings
Easy
40
Wanting to show off at your next dinner party? These individual mini vanilla cheesecakes will WOW all your friends and make the perfect dessert!
Ingredients
Preparation
For the Cheesecakes
150 g
Shortbread Biscuits (5 oz) finely crushed
50 g
Unsalted butter (2 oz)
225 g
Dr. Oetker 26% White Chocolate (8 oz)
200 g
Full Fat Cream Cheese (8 oz) at room temperature
100 ml
Double Cream (3 ½ fl.oz) at room temperature
10 g
Dr. Oetker Madagascan Vanilla Paste (2 tsp)
20 g
Strawberries to serve
Dr. Oetker 26% White Chocolate (8 oz)
Hints
Serving
1 serving = 188g
Prep:
40 min
1
Mini Vanilla Cheesecakes

Put the crushed shortbread in a heatproof bowl. Melt the butter, pour over the shortbread and bind together.  Press into the base of the jars using the back of a metal spoon. Chill until required.

2

Break the White Chocolate into pieces and put in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water until melted. Remove from the water and leave to cool for 10 minutes.

3

In a large mixing bowl, beat together the cream cheese, double cream and Vanilla Extract until smooth and creamy.

4

Carefully mix the warm melted chocolate into the cheesecake mixture and spoon onto the biscuit bases. Smooth the tops and chill for at least 2 hours until set.

5

Serve with strawberries.

Additional information
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Ingredients

For the Cheesecakes
150 gShortbread Biscuits (5 oz) finely crushed
50 gUnsalted butter (2 oz)
225 gDr. Oetker 26% White Chocolate (8 oz)
200 gFull Fat Cream Cheese (8 oz) at room temperature
100 mlDouble Cream (3 ½ fl.oz) at room temperature
10 gDr. Oetker Madagascan Vanilla Paste (2 tsp)
20 gStrawberries to serve
Picture - Dr. Oetker 26% White Chocolate (8 oz)
1

Mini Vanilla Cheesecakes

Put the crushed shortbread in a heatproof bowl. Melt the butter, pour over the shortbread and bind together.  Press into the base of the jars using the back of a metal spoon. Chill until required.

2

Break the White Chocolate into pieces and put in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water until melted. Remove from the water and leave to cool for 10 minutes.

3

In a large mixing bowl, beat together the cream cheese, double cream and Vanilla Extract until smooth and creamy.

4

Carefully mix the warm melted chocolate into the cheesecake mixture and spoon onto the biscuit bases. Smooth the tops and chill for at least 2 hours until set.

5

Serve with strawberries.