White chocolate and raspberry amaretti cheesecake pots
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
White chocolate and raspberry amaretti cheesecake pots
This indulgent cheesecake dessert hits the spot without being heavy on calories - these little pots come in at 251 calories each
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
251Kcal
Fat
10gr
Saturates
4gr
Carbs
30gr
Sugars
23gr
Fibre
2gr
Protein
10gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g white chocolate, chopped
- 250g vanilla Quark or lighter soft cheese
- 100g low-fat vanilla yogurt
- 50g amaretti biscuits, crumbled
- 225g raspberries
Step by step
Get ahead
Prepare a few hours before serving. Keep chilled.
- Coarsely grate or shave about 5g of the white chocolate and set aside in a small bowl in the fridge. Chop the rest, put it in a heatproof bowl over a pan of very gently simmering water and leave to melt. Stir until smooth and let it cool.
- Combine the Quark or low-fat so cheese with the vanilla yogurt in a bowl, stirring until smooth, then mix in the cooled white chocolate.
- Keep back a few coarse amaretti crumbs and about 12 raspberries as decoration. Layer up half the remaining crumbs and half the cheesecake mixture in 4 small tumblers, then add the rest of the raspberries, before adding the other half of the crumbs and cheesecake mixture. Decorate with the reserved crumbs, raspberries and grated chocolate. Cover and chill for at least 1 hour.
