Ingredients:
- 4 tbsp pistachio cream
- 4 digestive biscuits, crushed
- 2 tbsp pistachios, roughly chopped
- 180g cream cheese, at room temperature
- 60g white chocolate, melted
- 50ml double cream
Method:
- Divide the crushed digestive biscuits and half the pistachios between two glasses. Make sure to reserve half the pistachios for the top.
- Add the double cream to a bowl and whip using an electric mixer. Scoop out two tablespoons and set aside to decorate later.
- Add the cream cheese, 2 tbsp of the pistachio cream and the melted white chocolate, and beat again to combine.
- Divide the mix between the two glasses.
- Allow to set in the fridge for at least one hour.
- To serve, add a dollop of whipped cream to the top of each glass, melt the remaining pistachio cream and drizzle over the top of the cheesecake layer, and top with the remaining chopped pistachios.
