Summer cheesecake pots...

Summer calls for a lighter dessert and these cheesecake pots are the ideal sweet treat at the end of a meal and perfect for summer parties and barbecues. You can make these quite quickly, so this is a handy recipe to have lying around for when surprise dinner guests appear. 

They are simple to make and the zesty lemon adds a light and Mediterranean flavour, which is sure to bring a little dose of sunshine to the table even on gloomy days.

Ingredients:
125ml double cream
250g cream cheese (such as Philadelphia)
100g caster sugar
1 lemon, zest and juice
130g crushed up biscuits (such as Hob Nobs)
50g Butter
Raspberries or strawberries to top
Dark chocolate squares to decorate (optional)

Method:
Place the biscuits into a clear plastic bag and seal, then crush with a rolling pin. Set aside.
In a pan, melt the butter over  a medium heat, then stir the melted butter in to the biscuit mixture to create the biscuit base mix. Layer the biscuit mixture in to the base of the cheesecake jars.
In a mixing bowl, whip the double cream with the cream cheese, caster sugar, lemon zest and juice until it forms a light and fluffy mixture. Spoon the cream layer over the biscuit layer, (you can also place another biscuit layer in between if you wish and top with more of the cream layer). Top with the fresh raspberries or strawberries and a square of dark chocolate if desired.

For a twist, I added a layer of crushed cornflakes to one of the pots (on top of the biscuit layer) and this version would work well as a brunch pot for the weekend. I think these would look great as a part of a breakfast buffet, served with a platter of pastries, fresh fruit, Mimosas and coffee. You can swap raspberries for redcurrants or blackberries too or try the desserts with pineapple or mango for a more exotic twist and sprinkle pomegranate seeds on the top. 

The problem is these look almost too good to eat when they are ready, almost that is! Instead of cornflakes you could also add granola to create another twist on the brunch pot version. 

What do you all think, do you like the sound of this recipe and would you try giving it a twist to serve at brunch too? As always I cannot wait to hear your thoughts and thank you so much for reading this post.

Until next time,

Camille 

xo