These Stracciatella Cheesecake Pots are the perfect Mother’s Day dessert (Mother’s Day here in the UK will be celebrated this Sunday). There is no need to bake them, they are incredibly easy to make and can be prepared in advance. As with all my desserts, I tried to make this recipe a little healthier and as a result, quite by accident, I came up with a gluten free base as it’s made almost entirely with almonds (plus a bit of butter and maple syrup to bind the mixture). So besides being considerably lower in fat and sugar than a more traditional (digestive biscuit) base would be, it is also gluten free and full of nutritious almonds.
The filling couldn’t be simpler – 2 types of cheese combined with a moderate amount of sugar, dotted with chocolate pieces of all shapes and sizes. It’s soft and creamy despite having been made without any single or double cream. I suppose it’s thanks to the ricotta – it has an amazing ability to make everything lighter and fluffier.
If you make these Stracciatella Cheesecake Pots in advance be sure to add the fresh fruit of your choice when you are ready to serve them – it will taste better. A sprinkle of chocolate crumbs completes this indulgent yet simple dessert idea.
This recipe makes 4-5 (depending on the size of your dishes) Stracciatella Cheesecake Pots.
Every mum deserves something special on Mother’s Day!
A delicious and nutritious dessert perhaps?
Happy Mother’s Day!
If you like this recipe you may also enjoy these Healthy Desserts.
This recipe was shared with Fiesta Friday (cohosted by The Not So Creative Cook), Cook Blog Share (hosted by Hijacked By Twins and Easy Peasy Foodie), Free From Fridays (hosted by Le Coin de Mel and Free From Farmhouse), Saucy Saturdays (hosted by Take Two Tapas, La Petit Chef, The Flavor Bender and Mid-Life Croissant) and What’s Cookin’ Wednesday
Yields 4-5 portions
10 minPrep Time
10 minTotal Time
- For the Base:
- 80 g almonds
- 2 tablespoons melted butter
- 1.5 tablespoons maple syrup
- For the Cheesecake Filling:
- 140 g cream cheese (I used full fat Philadelphia)
- 250 g ricotta
- 30 g icing sugar (approx. 3 tablespoons)
- 80 g dark chocolate
- Serve with fresh fruit
- To make the base place the almonds in a blender and pulse until the mixture has the texture of biscuit crumbs. Combine with the butter and maple syrup and spoon equal amounts into 4-5 glasses (without pressing too much). Set aside.
- Break the chocolate up into small pieces and pulse in a blender until it becomes crumbly (resembling the almond mixture made earlier). Set aside.
- Combine the sugar, ricotta and cream cheese and beat with an electric mixer until the mixture is smooth (this will only take a minute or so). Fold in the chocolate crumbs, without overstirring (save some for sprinkling on top) and spoon a desired amount into each glass. Top with your favourite fruit (I used strawberries), sprinkle with the remaining chocolate crumbs and serve.
- You can make these cheesecake tops ahead and keep them chilled until you are ready to serve them (add the fruit and the remaining chocolate crumbs when serving).