Apricot & thyme cheesecake pots

Step by step

1. Preheat oven to 200C. Add the apricots halves (you can leave the stones in, they are easier to remove once cooked) to a small roasting tin with the thyme leaves and honey. Cook in the oven for 20-30 minutes until soft.

   
   

2. Meanwhile, blitz the biscuits into a fine crumb in a food processor. Evenly distribute the crumbs between 6 glasses or ramekins.

3. When the apricots are soft, remove them from the oven and allow them to cool completely. If you want to speed this up, you can put the tray in the fridge or freezer.

4. Once cool, remove and discard the stones then add the apricots to a blender and blitz into a smooth puree. Evenly distribute the puree between the 6 desserts, spooning it on top of the biscuit crumbs.

5. Use an electric whisk to whisk together the double cream, soft cream cheese, icing sugar (best to sieve it in to avoid lumps) and vanilla. Whisk until it's thickened and the whisk leaves ribbons/peaks in the mixture when you remove it.

6. Evenly distribute the cheesecake mixture between the desserts. Transfer to the fridge and leave for a couple of hours or more before serving (they can be eaten straight away if needed, the cheesecake mixture just will be softer and less set).

7. Cook's Notes: Feel free to swap the apricots for peaches or nectarines (you'll probably only need 4 rather than 6). We love the ginger flavour here but you can also use digestives or biscuits of choice. The apricots need time to cool completely before adding to the pots, so you can cook them ahead of time if you like.