These 5-ingredient Tia Maria cheesecake pots with dark chocolate are rich and creamy, though not too calorific, perfect to make for a special occasion.
These velvety Tia Maria cheesecake pots with dark chocolate are the perfect make ahead dessert to finish off a dinner party. They are very easy to make, require only 5 ingredients and take about 10 minutes to put together.
What's more, if you double the ingredients you will be able to serve up to 10 individual portions of these mini chocolate cheesecake cups. Which is perfect if you are hosting a larger dinner party. Especially if it consists of adults only, as these treats contain a generous amount of alcohol!
These chocolate cheesecake pots with coffee liqueur are rich and creamy, although quite low both in fat as well as sugar. They contain a combination of cream cheese and naturally low in fat ricotta cheese. (So much leaner than the super calorific mascarpone!). And I added only 2.5 tablespoons of icing sugar (powdered sugar). I have not added any butter or heavy cream to the recipe.
Tia Maria liqueur
Tia Maria is a coffee liqueur so it was ideal to add to my decadent dark chocolate cheesecakes. I don't think anyone needs convincing that coffee and chocolate make a fine pairing. Plus the alcohol adds a bit of an extra special quality to this simple dessert, perfect for the festive season ahead.
How to make Tia Maria cheesecake pots with chocolate
1. Melt the chocolate in a bowl over a pot of gently simmering water. Remove from the heat when almost all the chocolate pieces have melted. Stir to help the chocolate melt completely.
2. Combine the melted chocolate with the rest of the ingredients.
3. Stir thoroughly until the mixture is smooth. Spoon the mixture into small cups, scatter over chocolate shavings and chill for 30 minutes before serving (if possible).
What chocolate to use in Tia Maria cheesecake pots recipe
I think it's important to use good quality chocolate in any chocolate dessert and this one is no exception. For best results I recommend using dark chocolate containing between 65%-75% cocoa solids.
I also recommend serving these mini cheesecakes in espresso cups and decorating with chocolate shavings using dark or white chocolate or a combination of both if you prefer (I used a vegetable peeler to make the shavings).
Another no-bake cheesecake dessert recipe where I've used dark chocolate are cheesecake pots with chocolate.
Top tips
- You can swap the Tia Maria for another coffee liqueur if you prefer.
- Melt the chocolate slowly over a pot of simmering water. Remove from the heat when 90 % of the chocolate has melted. Stir to help the chocolate melt completely. Alternatively melt the chocolate in the microwave.
- Use good quality dark chocolate - 65-75% cocoa solids.
- Double the ingredients if you are making this dessert for more people. The proportions in this recipe will be enough to make 4 small portions.
- Chill for at least 30 minutes before serving. Keep refrigerated for up to 3 days. Not suitable for freezing.
More mini dessert recipes
- Sweet Potato Chocolate Pudding Recipe
- 5-Ingredient Healthy Avocado Chocolate Mousse
- 5-Ingredient Blueberry Dessert with Cream Cheese.
You may also like this baked chocolate ricotta cheesecake and healthy coffee cheesecake.
Keep in touch!
How have your mini cheesecake dessert pots turned out for you? Let me know in the comments below, thanks!
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Tia Maria Cheesecake Pots with Dark Chocolate
Ingredients
- 55 g dark chocolate broken into similar sized pieces (plus more for decorating)
- 35 ml Tia Maria liqueur
- 60 g full fat cream cheese I used Philadelphia
- 80 g ricotta cheese
- 2.5 tbsp icing sugar/powdered sugar
Instructions
- Break the chocolate into small pieces similar in size, place in a bowl over a pot of gently simmering water and melt, stirring occasionally (alternatively melt in a microwave). Remove from the heat when 90% of the chocolate has melted. Stir to help the mixture melt completely.
- Combine the melted chocolate with both cheeses, sugar, liqueur and stir thoroughly until smooth. Divide the mixture into 4 small cups, sprinkle with dark/white chocolate shavings (I used a vegetable peeler to make the shavings), refrigerate for 30 minutes (if possible), and serve. Keep refrigerated.
Notes
- You can swap the Tia Maria for another coffee liqueur if you prefer.
- Melt the chocolate slowly over a pot of simmering water. Remove from the heat when 90 % of the chocolate has melted. Stir to help the chocolate melt completely. Alternatively melt the chocolate in the microwave.
- Use good quality dark chocolate - 65-75% cocoa solids.
- Double the ingredients if you are making this dessert for a larger crowd. The proportions in this recipe will be enough to make 4 small portions.
- Chill for at least 30 minutes before serving. Keep refrigerated for up to 3 days.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
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 Tia Maria Cheesecake Pots look absolutely scrummy. Perfect for serving after a large family dinner. I also like that they could be placed on a dessert buffet for larger gatherings with no need to portion or cut through anything. Gorgeous recipe that I have pinned.
Thank you for your kind words and for stopping by:)
Great minds Monika! Chocolate pots are just brilliant for dinner party desserts and they look so special served in little coffee cups. These look super scrumptious and I love the abundant grating of chocolate over the tops. Thanks for sharing with #WeShouldCocoa.
Thank you Choclette, they were so successful I am making them for Christmas! I'll be over to check out the roundup soon:)
Love love love this recipe! Sounds totally divine and very very decadent without being over calorific. Would be a perfect Xmas dessert x
Thank you Kate, I am absolutely planning to make it for Christmas, especially as it's so quick and easy.
Ok, you had me with Tia Maria but when I saw that you had also used chocolate and cheesecake in the title you had me hook, line and sinker!!! Love love love this!!!!! Thank you for sharing with #CookBlogShare x
Oh, thanks Kirsty, this recipe actually turned out better than I expected
These sound & definitely look amazing Monika, I just love the contarst in colour of the dark chocolate cheesecake to the white chocolate curls! They look very inviting 🙂
Angela x
Thank you Angela, they were a breeze to make:)
yes please! these look & sound amazing!
Thank you!
These sound like my kind of dessert - love Tia Maria #cookblogshare
Thank you, glad you like it:)
Oh my...what a treat!
Thanks Zeba:)
Wow I love the sound of these. A good idea adding some ricotta to the mixture to stop it being to heavy. Pinning to make soon. Thank you for linking to #CookBlogShare
Thanks Jacqui, they really aren't very heavy at all, and the taste is fab:)
How amazing do these look?!!!I love chocolate and adore cheesecake so these are a real winner for me.Love the fact too that I can eat more as low in calories!!!!
Thank you, I love cheesecake too but usually find it too rich - so a small portion in an espresso cup is good enough for me:)
They look absolutely yummy! Thanks for linking up with #TreatPetite
Thanks Kat:)
These look and sound wonderful Monika! Tia Maria is one of my favourite liqueurs although I normally drink it in coffee and I've never had in a dessert. I'd love to try these!
Thank you Corina, I have to say the liqueur really makes this dessert, it wouldn't be the same without it.
Must try this recipe: I love choco and these cups are perfect 😀
Thanks for sharing!
Sid
Thank you, do let me know how they turned out:)
For sure 😀
Not only do the pots look tasty-your photos are gorgeous 🙂
Thank you! These treat really are tasty, we are still enjoying them today:)