Coffee Cheesecake Pots
Coffee Cheesecake Pots
Serve up this fast and easy dessert recipe by Sarah Benjamin from Cooking for Love.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 20 minutes
  • Yield 8 servings
Ingredients
  • Mocha Cookie Crumb:
  • 150 grams chocolate vanilla sandwich cookies
  • 1 teaspoon instant coffee powder
  • Coffee Cheesecake Mousse:
  • 300 milliliters whipping cream
  • 1 block cream cheese (about 225g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant coffee powder, dissolved in 1 tablespoon hot water
  • 200 grams icing sugar, sifted
  • Sponge Layer:
  • ½ packet ladyfinger sponge biscuits
  • 250 milliliters brewed coffee, sweetend with 2 teaspoons sugar
Method
  1. Grind chocolate biscuits into crumbs together with coffee powder using your hands.
  2. Prepare the mousse by beating whipped cream to stiff peaks with an hand blender. Next, whisk cream cheese with coffee shot, sugar and vanilla extract until fluffy.
  3. Add one third of whipped cream into the cream cheese mixture and fold it in gently. Next, fold in the remainder of the whipped cream.
  4. Now, get ready to assemble the pots. Fill the base of each jar with a layer of the mocha cookie crumbs. Top with a layer of cheesecake mousse. Dip the sponge biscuits into coffee, and place on top. Top with some more of the cheesecake mousse mixture, then a final layer of the mocha crumbs.
  5. Coffee cheesecake pots can be served immediately, or chilled in the fridge until ready to eat.

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