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.

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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