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Chocolate and ginger honeycomb cheesecakes 2016

Chocolate &; ginger honeycomb cheesecakes

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal818
fat59g
saturates36g
carbs62g
sugars47g
fibre4g
protein7g
salt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2016

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Overall rating

Rating: 4 out of 5.5 ratings

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