Quick chocolate cheesecake pots

In a small bowl, use a wooden spoon to beat together the soft cheese and sugar; set aside. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the base of the bowl touch the water). Set aside for about 10 minutes until quite cool but still liquid.

Meanwhile, whizz the biscuits in a small food processor. Divide between 6 small glasses or ramekins. Using a balloon whisk, whip the cream until just starting to thicken then fold in the cooled chocolate (don’t worry if the cream looks like it’s splitting – it will come back together with the cheese mixture). Fold in the cheese mixture, then spoon on top of the crushed biscuits. Chill for at least 2 hours.

When ready to eat, top with mini eggs or grate some extra chocolate to scatter over the tops of the cheesecakes.