Dark Chocolate Cheesecake Pots

  • 10 Portions


  • 1 cup (150g) NESTLÉ Docello Snowcap, melted
  • 1tbsp vegetable oil
  • 10 strawberries
  • 250g cream cheese, softened
  • 1 cup (150g) NESTLÉ Docello Calypso, melted
  • 395g can NESTLÉ Sweetened Condensed Milk
  • 1/3 cup (80mL) thickened cream
  • 50g ginger nut biscuits, crushed
  • fresh fruit to garnish
  • edible flowers to garnish 


1.    Melt NESTLÉ Docello Snowcap in a glass bowl over boiling water. Add oil and mix. Dip strawberries into melted chocolate. Place them on a baking tray lined with baking paper, refrigerate for 1 hour until chilled. 

2.    Using an electric mixer beat cream cheese, melted NESTLÉ Docello Calypso, NESTLÉ Sweetened Condensed Milk and thickened cream until combined. Divide mixture amongst ten serving glasses; refrigerate 1 hour or until chilled.

3.    To serve, decorate the pots with crushed biscuit, fresh fruit and edible flowers topped with the chocolate coated strawberries. 

Recipe Video