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Recipe Instructions

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.

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.

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.

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.

Spoon the berry mixture over the cheesecakes to serve.

Recipe Ingredient

150g Arnott’s Butternut Snap Cookie biscuits

30g butter, melted

625.00 ml frozen mixed berries, thawed

60ml cordial

225g white chocolate, chopped

185ml cream

480g ricotta

1 tsp finely grated lemon rind

Cook Time


Prep Time


Total Time



537.51 calories

35 grams fat

23 grams saturated fat

44 grams carbohydrates

36 grams sugar

19 grams protein

298 milligrams sodium


Recipe Category



Cheese, chocolate, egg allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, tree nut allergy, wheat allergy, no cook, dessert, easy desserts, easy, quick, sweet


You dont need a lot of time to whip up a sweet indulgence - just a few shortcut ingredients and this recipe.

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