These easy, delicious cheesecake pots with chocolate consist of a gluten free base and creamy filling using a moderate amount of sugar. This cheesecake dessert comes together in under 15 minutes and makes a perfect addition to any celebration.
These 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 you can prepared them in advance.
Gluten free cheesecake base for cheesecake pots
As with all my desserts, I tried to make this recipe a little healthier. As a result, I came up with a gluten free base consisting almost entirely of almonds (plus a bit of butter and maple syrup to bind the mixture).
So not only is the base quite low in fat and sugar, it is also gluten free and full of nutritious almonds!
Simple healthy cheesecake filling
The filling in this mini cheesecakes dessert recipe couldn’t be simpler! It consists of 2 types of cheese, a moderate amount of sugar, and 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.
How to make mini cheesecake pots
Start by making the base. Blitz the almonds until they have the consistency of fine crumbs. Combine with the butter and maple syrup and spoon equal amounts into 4-5 small cups.
Next prepare the chocolate by processing it until it’s crumbly.
To make the filling beat the sugar with the cheeses until smooth. Stir in the chocolate crumbs and spoon the mixture into the cups. Top with any remaining chocolate crumbs.
Storing and serving suggestions
Keep these cheesecake pots refrigerated until you are ready to serve them (even overnight). If you make these stracciatella chocolate pots in advance be sure to add the fresh fruit of your choice just before serving. It will taste better. A sprinkle of chocolate shavings/crumbs completes this easy delicious dessert.
More mini cheesecake pots recipe idea
Check out also this collection of 27 everyday healthy cacao recipes.
This mini cheesecake dessert recipe makes 4-5 (depending on the size of your dishes) servings.
Every mum deserves something special on Mother’s Day!
A delicious and nutritious dessert perhaps?
Happy Mother’s Day!
Check out also this delicious roundup of 11 Easter Brunch Recipes!
Cheesecake Pots with Chocolate (Gluten Free)
Ingredients
For the Base
- 80 g almonds
- 2 tablespoons melted butter
- 1.5 tablespoons maple syrup
For the 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
Instructions
- 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.
Notes
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Pin Cheesecake Pots with Chocolate (Gluten Free)
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Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
These are so cute – perfect for a dinner party and healthy too so no guilt afterwards! #freefromfridays
Thanks! No guilt whatsoever, it’s ok to have seconds too:)
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
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:)
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.
Thank you Sarah! I am a bit obsessed with making everything healthier,even dessert, but only if if works, and this one really worked:)
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
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)?
Looks really delish. Love the presentation too!
Thank you! I am too lazy to make cheesecake look perfect so the idea of making individual portions was just more practical and quicker:)
I love anything stracciatell and this looks delicious and so easy! Happy Mothers’ Day Monika!
Thanks Shelley! It is indeed super easy and pretty tasty. Happy Mother’s Day:)
This just looks so darned delicious, Monika! Wow!
Thanks! My kids liked it so much they’ve asked me to make it again today:)
I’ll have to make this for myself but who cares? Perfect combination of deliciousness.
Thanks! I’ll have to make it for myself again too, but it’s really so easy I don’t mind:)
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.
Thanks Mel! I find if I make small individual portions I won’t eat too much of it:)
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.
Thanks! That’s right, no need to bake, not much fat or sugar, gluten free and so so good! An ideal dessert really:)
What a beautiful dish. I’d love this for Mothers Day!
Thanks Julie! I am hoping my boys will make it for me this Sunday:)