These easy, delicious cheesecake cups consist of a creamy filling speckled with chocolate shavings plus a gluten free fudgy almond base. Low in fat and sugar this simple no bake cheesecake dessert is ready in under 15 minutes!
Why you will love this recipe
This no-bake cheesecake dessert is the perfect make ahead recipe to finish off a dinner party. It's incredibly easy to make and completely stress free. Your guests will love the stracciatella twist!
There are 2 parts to this cheesecake cups recipe, both equally quick and simple to make. There are only 4 ingredients in each and they are all easily available in all supermarkets.
The layers require no more than 5 minutes of preparation each and the entire recipe is ready in less than 15 minutes!
This recipe is also quite low in fat as well as sugar. I hope you enjoy this healthier cheesecake dessert!
Cheesecake cups ingredients
The base consists of 4 ingredients including almond flour (ground almonds), melted butter, maple syrup and cacao (use cocoa powder if you prefer). The base mixture is not overly sweet but you can adjust the amount of sugar to your preference.
The cheesecake filling is a combination of ricotta and cream cheese plus a relatively small amount of powdered sugar (icing sugar). This mixture shouldn't be overly sweet as you'll be adding chocolate shavings into it. I used a combination of light and regular cream cheese but either one or the other are fine to use.
Last but certainly not least is the chocolate. I used dark chocolate with 70% cocoa solids but you can use any chocolate you like, including white chocolate or a combination of dark and white. Just bear in mind the sugar content in white chocolate is much higher than in dark.
Step-by-step recipe instructions
1.Start by making the base. In a mixing bowl combine the almond flour with the melted butter, maple syrup and cacao and spoon equal amounts into 5-6 cups pressing gently into the bottom of the dish.
2. Make the chocolate shavings.
3. To make the filling beat the sugar with the cheeses until creamy and smooth.
4. Fold in the chocolate shavings (reserve 2 tablespoons to scatter on top) and spoon equal amounts of the mixture into the cups.
5. Top with the remaining chocolate and chill for 30 minutes before serving, if possible.
Serving suggestions
These cheesecake pots can be served on their own, topped with whipped cream, fresh fruit or easy fruit compote.
Top tips and FAQs
- Use regular or light cream cheese.
- You can grate the chocolate using a box grater, pulse it until crumbly in a food processor or make chocolate shavings using a vegetable peeler. The chocolate pieces can be irregular so just use the method that works for you.
- Use any cheesecake base in this cheesecake pots recipe (including the classic digestive biscuit base).
- You can make this dessert ahead and keep refrigerated for up to 2 days. It will thicken a little after a while.
- Chill for 30 minutes before serving if possible.
- Not suitable for freezing.
You might also like
- 5-Ingredient Blueberry Cream Cheese Dessert Pots
- Kahlua Cheesecake Pots (No Bake)
- Cheesecake Balls 2 Ways (Strawberry, Mango)
- Chocolate Ricotta Cheesecake (Healthy, Baked)
- Tiramisu Cups (Healthy)
Check out also this collection of 27 everyday healthy cacao recipes as well as Easter brunch recipes!
Keep in touch!
If you make these simple cheesecake cups I'd love to know how they turned out for you. What chocolate did you use? Let me know in the comments below, thanks!
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Recipe
Stracciatella Cheesecake Cups
Equipment
- Food processor/electric mixer
Ingredients
For the Base
- 1½ cups (150 g) almond flour/ground almonds
- 2½ tablespoons butter melted
- 2½ tablespoons maple syrup
- 1 tablespoon cocoa/cacao powder
For the Filling
- 1 cup+1tbsp (250 g) cream cheese
- 1 cup+1tbsp (250 g) ricotta firm, thoroughly drained
- 3 tablespoons confectioners' sugar/icing sugar
- 3.53 ounces (100 g) dark chocolate
Instructions
- Start by making the base. In a mixing bowl combine the almond flour with the melted butter, maple syrup and cacao and spoon equal amounts into 5-6 cups pressing gently into the bottom of the dish.
- Make the chocolate shavings.
- To make the filling beat the sugar with the cheeses until creamy and smooth.
- Fold in the chocolate shavings (reserve 2 tablespoons to scatter on top) and spoon equal amounts of the mixture into the cups. Top with the remaining chocolate and chill for 30 minutes before serving, if possible.
Notes
- Use regular or light cream cheese.
- You can grate the chocolate using a box grater, pulse it until crumbly in a food processor or make chocolate shavings using a vegetable peeler. The chocolate pieces can be irregular so just use the method that works for you.
- Use any cheesecake base in this recipe (including the classic digestive biscuit base).
- You can make this dessert ahead and keep refrigerated for up to 2 days. It will thicken a little after a while.
- Chill for 30 minutes before serving if possible.
- Serve on its own, top with more chocolate shavings, whipped cream, fresh fruit or easy fruit compote.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Suzy says
This looks absolutely scrumptious, but may I ask please - where is the Stracciatella? Am I missing something here? Thanks very much for your help ~!!~
Monika says
In this context it refers to the shreds of chocolate in the cheesecake.
Suzy says
Yes, of course! Wesołych świąt ~!!~
Desicart says
so yummy!! i love it! i ll definitely try it!!
Monika says
Great! Let me know how it turns out for you.
SAMIRA GUPTA says
Excellent healthy twist to regular cheesecake! Loved it, also because of chocolate. Thanks for sharing this easy recipe.
Monika says
Thank you!
Emma @ FreeFromFarmhouse says
These are so cute - perfect for a dinner party and healthy too so no guilt afterwards! #freefromfridays
Monika says
Thanks! No guilt whatsoever, it's ok to have seconds too:)
Eb Gargano says
Oh I love this idea - and I love how much healthier it is than a standard cheesecake would be - and what a great dessert for entertaining - love something that can be made ahead of time! Thanks for linking up to #CookBlogShare 🙂 Eb x
Monika says
Thank you Eb! My boys really liked this dessert, so I'll be making it again soon. And I agree with you, it is great for entertaining, quick and easy, I might make it for Easter:)
Sarah James @ Tales From The Kitchen Shed says
Yes please Monika, your cheesecake pots look so tempting. I like how you've made them as a healthy option, the almond base is such a good idea.
Monika says
Thank you Sarah! I am a bit obsessed with making everything healthier,even dessert, but only if if works, and this one really worked:)
Nico @ yumsome says
These look absolutely wonderful, and I could easily veganise them too, using my dairy-free ricotta. It's our 14th anniversary next Sunday, plus we have friends coming over from Britain the weekend after - I think that in both cases, this would make a fantastic dessert! Thank you for the inspiration, Monika! xx
By the way, I nominated you for a Versatile Blogger Award!
http://bit.ly/2nkr6TT
Nico @ yumsome says
PS - do you use a plugin to get those little tickboxes below the comments box (notify me of new comments / notify me of new posts via email)? Or is it coded into the CSS (or PHP)?
vintagekittycom says
Looks really delish. Love the presentation too!
Monika says
Thank you! I am too lazy to make cheesecake look perfect so the idea of making individual portions was just more practical and quicker:)
Chef Shelley says
I love anything stracciatell and this looks delicious and so easy! Happy Mothers' Day Monika!
Monika says
Thanks Shelley! It is indeed super easy and pretty tasty. Happy Mother's Day:)
chefjulianna says
This just looks so darned delicious, Monika! Wow!
Monika says
Thanks! My kids liked it so much they've asked me to make it again today:)
TraceyDelaplainMD.com and WhatsForDinnerDoc.com says
I'll have to make this for myself but who cares? Perfect combination of deliciousness.
Monika says
Thanks! I'll have to make it for myself again too, but it's really so easy I don't mind:)
Le Coin de Mel says
Your little cheesecake pots look delicious! I love cheesecake, especially when it's presented in individual little pots like this. I've never made a base for cheesecake with ground almonds, but I love almonds so that's definitely one for me! Thanks for joining in with #FreeFromFridays.
Monika says
Thanks Mel! I find if I make small individual portions I won't eat too much of it:)
Jhuls says
Calling all children out there - make this for your Mom this Mother's Day! Hear that? 😀
These sounds awesome - no need to bake, eh? That means I could enjoy these with less effort! Yum! Thanks for sharing at this week's Fiesta Friday party.
Monika says
Thanks! That's right, no need to bake, not much fat or sugar, gluten free and so so good! An ideal dessert really:)
Julie is Hostess At Heart says
What a beautiful dish. I'd love this for Mothers Day!
Monika says
Thanks Julie! I am hoping my boys will make it for me this Sunday:)