Dreaming of a White Christmas Cheesecake Pots
Serves 2 | with Gingerbread Biscuit Base and Peanut Brittle
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Peanut
- Barley
- Cereals containing gluten
- Oats
- Soya
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Ingredients
15 grams
Ginger Puree
125 grams
Speculoos Biscuit Crumb
(Contains: Cereals containing gluten, Wheat, Barley, Cereals containing gluten, Oats, Soya, May contain traces of allergens)
80 grams
Salted Caramel Sauce
(Contains: Milk)
200 grams
Ricotta Cheese
(Contains: Milk)
90 grams
White Chocolate Chips
(Contains: Milk, Soya)
40 grams
Salted Peanuts
(Contains: Peanut, May contain traces of allergens, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
30 grams
Butter
Utensils
Instructions
a) Melt the butter (see pantry for amount) in a small saucepan on medium-low heat. When melted, remove from the heat and stir in the ginger puree.
b) Add the speculoos biscuit crumbs to the melted ginger butter and mix together until combined.
c) Divide between 2-4 appropriately sized glasses or ramekins and lightly pat the crumbs down with the back of a spoon to make the base.
d) Evenly divide three quarters of the salted caramel sauce over the top of the biscuit bases and pop into the fridge to firm up while you make the filling.
a) Meanwhile, pop the ricotta and white chocolate chips into a small clean saucepan and pop onto medium heat.
b) Add a pinch of salt, then stir continuously until the white chocolate has melted, 1-2 mins. Remove from the heat.
c) Allow to cool for 5 mins.
a) Pour the white chocolate cheesecake mixture into the glasses or ramekins.
b) Cover with cling film and pop into the fridge to set - this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or in an hour.
c) Meanwhile, combine in a clean small saucepan the peanuts and the remaining salted caramel sauce.
b) Pop on medium heat until the salted caramel becomes stringy and the peanuts clump together, 5-6 mins.
c) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins.
d) Once the cheesecakes have set and the brittle is firm, snap the brittle into a few small pieces and arrange them on top of your cheesecakes to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed this dessert, though some found the white chocolate a bit sweet.
- Ease of prep: Very easy to make, with simple assembly of pre-prepared ingredients.
- Suggestions: Consider adding the caramel sauce just before serving to maintain a visible layer atop the biscuit base.
- Portions: Some felt there was too much biscuit base compared to the cheesecake mixture.
