Baileys cheesecake pots recipe | Sainsbury`s Magazine

Ingredients

• 180g double chocolate digestives, broken up
• 25g dark chocolate chunks
• 1 x 40g honeycomb chocolate bar, such as Crunchie
• 50g milk chocolate, chopped
• 50g dark chocolate, chopped
• 100ml double cream
• 600g light soft cheese
• 50g caster sugar
• 1 ½ tbsp instant coffee
• 150ml double cream
• 1 tbsp vanilla bean paste
• 3 tbsp Baileys Irish Cream liqueur
• 1 double or triple chocolate muffin, broken into chunks
• 4 Medjool dates, pitted and sliced
• 1 x 40g honeycomb chocolate bar, roughly crushed
• 4 tbsp Baileys Irish Cream liqueur, optional