BUDGETONLYSAVVY

66p A SERVE

1 Put the chocolate, syrup and cream in a microwave-safe bowl. Heat in the microwave in short bursts (about 5 secs on medium), stirring in between, until melted. Pour over the puffed rice and turn to coat.

2 Spoon the coated puffed rice into the base of eight small glass jars or bowls. Chill in the fridge to set slightly.

3 To make the cheesecake, beat the chocolate nut spread and cream cheese together in a mixing bowl with an electric whisk until combined and soft.

4 In a separate bowl, whisk the icing sugar and cream with an electric whisk until just starting to thicken.

Fold three-quarters of the cream into the nut/cream cheese mixture until combined, then spoon it over the bases. Top with a spoonful of the remaining cream. Chill in the fridge for 1 hr to set, then shave over some dark chocolate to decorate.

Storage: Best eaten right away but you can store the cheesecakes in the fridge, covered, for 2 days. Each