Serves 4

For the cheesecake

8 mini swiss rolls

300g cream cheese, at room temperature
200ml double cream, whipped
3 tbsp icing sugar

50g chocolate chips

To decorate

100ml cream, whipped

50g chocolate melted

1. Using a sharp knife, slice the mini swiss rolls into 3cm disks. Line the bottom of the glass with the slices, with the swirls facing outwards. Set aside
2. In a bowl, mix together the cream cheese, whipped cream and icing sugar together. Fold in the chocolate chips.
3. Spoon or pipe the cream cheese mixture over the swiss roll base.
4. Decorate with a piped on whipped cream and a drizzle of melted chocolate.
5. Place in the fridge until ready to serve.