Jane’s Patisserie’s No-Bake Prosecco Cheesecakes

Blitz the digestive biscuits to a fine crumb in a food processor, or bash with a rolling pin in a bowl. Mix the melted butter with the biscuits, then press the biscuits into the bases of a 12-hole loose-bottomed mini cake tin. Chill in the fridge while you make the filling.

Pour the prosecco into a small pan over a low heat, and heat until it’s steaming and hot. Remove from the heat, pour in the gelatine and stir until the gelatine has dissolved fully. Leave to cool.

Add the soft cheese, vanilla extract and icing sugar to a bowl and whisk until smooth. Pour in the double cream, and whisk again until smooth. Finally, add the prosecco and mix until combined. Spread the mixture evenly between the 12 cheesecakes in the mini cake tin and place in the fridge to set for at least 4 hours, or overnight.

Once set, carefully remove the cheesecakes from the tin. To decorate your cheesecakes, whip the cream and icing sugar together and pipe onto your cheesecake in swirls. Add a strawberry to the top of each swirl of whipped cream, and sprinkle over some gold dust.

Customise: I use prosecco, but you can use champagne if you prefer!

You can make this in a deep, 20cm springform cake tin to create one large cheesecake.

The recipe can be halved to create 24 shot glass cheesecakes.

For an extra special prosecco flair, soak the strawberries in prosecco overnight before using to decorate the cheesecakes.

Cocktail hour: You can also use other alcohols or classic cocktail combinations, as long as the amount of liquid still equals 150ml. For example:

G&T cheesecake: 75ml gin + 75ml tonic water.

Passion fruit martini cheesecake: 50ml rum + 50ml passion fruit purée + 50ml prosecco.

Strawberry daiquiri cheesecake: 50ml + 100ml strawberry coulis.

Espresso martini cheesecake: 75ml vodka + 75ml strong espresso.