Dark Chocolate Cherry Bakewell Cheesecakes


Double Chocolate Chip Cookies, cooked according to pack instructions

3 Chocolate & Vanilla Cookies, cooked according to pack instructions

75 g butter, melted

125g Salcombe Dairy Dark Chocolate with Cacao Nibs, chopped

75 ml double cream

1 tsp vanilla extract

175 g cream cheese

125 g mascarpone

3 tbsp St Dalfour Black Cherry Preserve

To decorate

2-3tbsp Funky Nut Co. Hazelnut Chocolate Butter

30 g Popcorn Shed Cherry Bakewell Popcorn

Fresh cherries

These delicious dark chocolate and cherry desserts are perfect for wowing your guests on a special occasion! It may take a little time to make but we promise it is worth the wait. Think rich chocolatey cookies topped with a creamy chocolate and cherry layer, followed by the fabulous Funky Nut Co. Hazelnut Chocolate Butter before finishing with a flourish (and a crunch) with our favourite Cherry Bakewell flavoured popcorn from the gourmet popcorn company Popcorn Shed – and you have enough popcorn left to munch on whilst the cheesecake sets!


Set out 6 small glasses or ramekins, or grease individual moulds.

In a large bowl, crush together the Double Chocolate Chip and Chocolate & Vanilla Cookies until they resemble breadcrumbs (you can do this in a food processor). Stir in the melted butter until the mixture resembles damp sand.

Spoon into prepared rings or glasses  and press down firmly into the base. Place in the fridge for 15 minutes.

Meanwhile, place the dark chocolate in a heatproof bowl.

Heat the cream and vanilla extract to almost simmering, but not boiling. Remove from the heat and leave to cool for about a minute.

Gradually add the cream mix into the chopped chocolate in a slow steady stream, stirring all the time. Continue to stir until the chocolate has melted and you have a thick, glossy mix. Leave to cool slightly.

Beat the cream cheese, mascarpone and cherry fruit preserve until soft. Fold in the creamy chocolate and mix until smooth.

Spoon the chocolate-cheese mix onto the firm biscuit bases and smooth until level. Cover with cling film and chill for at least 4 hours.

Place the Funky Nut Co. Hazelnut Chocolate Butter in a saucepan and heat gently for a few minutes until runny. Pour and spread over the top of the cheesecake. Scatter with the Popcorn Shed Cherry Bakewell Popcorn and return to the fridge for at least 4 hours – ideally overnight –  until set.

If using moulds, simply remove with a pallette knife just before serving and set on a plate scattered with popcorn and fresh cherries.

Cook’s Tip

We like St Dalfour because it is sweetened with natural fruit juice. You could also use Morello Cherry spread.