Berry and white choc no-bake cheesecake recipe

Step 1

Process the biscuits in a food processor until finely crushed. Add butter and process until combined. Spoon biscuit mixture evenly among six 1-cup (250ml) jars or serving glasses, pressing down with the back of the spoon. Place in fridge to chill.

Step 2

Meanwhile, combine berries and cordial in a saucepan over medium heat. Cook, stirring, for 5 mins or until the mixture thickens slightly. Remove from heat. Set aside to cool.

Step 3

While the berry mixture is cooling, place the chocolate and cream in a clean saucepan over high heat. Stir for 2 mins or until chocolate melts and mixture is smooth. Set aside to cool slightly.

Step 4

Place ricotta in a clean food processor. Process until smooth. Add the chocolate mixture and lemon rind. Stir to combine. Pour over the biscuit mixture in the jars or glasses.

Step 5

Spoon the berry mixture over the cheesecakes to serve.