Chocolate and Ginger Honey Cheesecakes

• ginger biscuits100g g

  biscuits

• Crunchie2

  bars

• unsalted butter↗30g g

  melted

• double cream↗150ml ml
• dark chocolate↗150g g

  cut into small pieces

• cream cheese↗180g g
• crystallized ginger60g g

  cut into small pieces

Step-by-step instructions

1. 1

   Break the ginger biscuits into crumbs in a food processor (or place them in a sandwich bag and crush with a rolling pin), then crush together with one broken Crunchie bar until small pieces form. Add the butter and a pinch of salt and pulse again. Divide into four glasses.

2. 2

   Heat the double cream in a saucepan over medium heat until it boils. Place the chocolate in a bowl and pour the hot cream over the chocolate. Stir until the chocolate melts, then add the cream cheese and crystallized ginger. Spoon the mixture onto the biscuit base and top with the second Crunchie, broken into small pieces.