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    Home » Recipes » Sweet Things/Desserts

    Kahlua Cheesecake Pots

    November 19, 2017 By Monika Last Updated February 3, 2022 29 Comments

    Jump to Recipe

    These 5-ingredient Kahlua cheesecake pots with dark chocolate are made using a combination of ricotta and cream cheese, which produces a creamy, light dessert perfect for any occasion. Ready in under 10 minutes!

    Chocolate cheesecake pots with chocolate shavings, chocolate pieces and spoon on wooden surface.

    These velvety, no-bake Kahlua cheesecake pots with dark chocolate are the perfect make ahead dessert to finish off a dinner party.  They are easy to make, require only 5 ingredients and take just minutes to put together.

    Kahlua cheesecake pots ingredients

    Kahlua is a coffee liqueur so ideal to pair with chocolate, especially the dark variety.  (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.

    These cheesecake pots with coffee liqueur are rich and creamy thanks to the combination of cream cheese and naturally low in fat ricotta cheese. There is no butter or heavy cream in this recipe and I used a moderate amount of sugar.

    Kahlua cheesecake pots ingredients in individual dishes.

    Step-by-step recipe instructions

    1.Combine the ricotta, cream cheese and sugar.

    Cream cheese and powdered sugar in mixing bowl.

    2. Beat together until fluffy. Set aside while you prepare the chocolate.

    Creamy cheese mixture in bowl.

    3. 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. (Alternatively melt the chocolate in the microwave) 

    Melted chocolate in mixing bowl with green spatula.

    4. Gradually add the melted chocolate into the cheese mixture alternating with the Kahlua and beating all the time.

    Cheese and chocolate mixture in bowl.

    5. The mixture is ready when all the ingredients have been fully incorporated. No need to overmix it.

    Creamy chocolate cheese mixture in bowl.

    6. Spoon the mixture into small cups, scatter over chocolate shavings and chill for 30 minutes before serving (if possible).

    Serving suggestions

    I served these Kahlua mini cheesecakes in espresso cups and decorated with chocolate shavings using dark and white chocolate (use just one type if preferred). I used a vegetable peeler to make the shavings. Or you can simply grate the chocolate using a box grater.

    Substitutions

    • Kahlua: Use Tia Maria or another coffee liqueur if preferred.
    • Cream cheese: I used full fat cream cheese but a reduced fat variety will work too.

    Top tips

    • Melt the chocolate slowly over a pot of simmering water. Remove from the heat when 90 % of the chocolate has melted (if you melt it completely it might be too warm and cause the cheese mixture to curdle).  Stir to help the chocolate melt completely.  Alternatively melt the chocolate (also partly) in the microwave.
    • Both the ricotta and cream cheese should be at room temperature.
    • 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 with 65%-75% cocoa solids.
    • Chill for at least 30 minutes before serving, if possible. 
    • Keep refrigerated, covered, for up to 3 days.  

    Close-up view of chocolate cheesecake white pots with white and dark chocolate shavings and chocolate pieces on wooden table.

    Make ahead

    This Kahlua cheesecake dessert can be made ahead, refrigerated overnight and served the following day.  Keep it covered to prevent the top from becoming dry (especially if you haven't used any chocolate shavings on top).

    You might also like

    • Tiramisu Cups (Healthy)
    • Stracciatella Cheesecake Cups (Gluten Free)
    • Sweet Potato Chocolate Pudding Recipe
    • Avocado Chocolate Mousse
    • 5-Ingredient Blueberry Dessert with Cream Cheese

    Check out also this collection of cacao recipes!

    Keep in touch!

    If you make this Kahlua cheesecake dessert I'd love to know how it turned out for you.  Did you make any swaps? Let me know in the comments below, thanks!

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    Cheesecake pots with white and dark chocolate shavings, chocolate pieces and spoon on wooden surface.

    Kahlua Cheesecake Pots (No Bake)

    These 5-ingredient Kahlua cheesecake pots with dark chocolate are made using a combination of ricotta and cream cheese, which produces a creamy, light dessert perfect for any occasion.
    No ratings yet
    Print Pin Rate
    Course: Dessert, Party Food
    Cuisine: gluten free, vegetarian
    Prep Time: 9 minutes
    Total Time: 9 minutes
    Servings: 5 servings
    Calories: 226kcal
    Author: Monika Dabrowski

    Equipment

    • Electric mixer

    Ingredients

    • 2â…” tablespoons (40 ml) Kahlua liqueur
    • â…” cup (150 g) ricotta cheese firm, thoroughly drained, room temperature
    • ½ cup less 1tbsp (100 g) cream cheese room temperature
    • 3.53 ounces (100 g) dark chocolate broken into similar size pieces (plus more for decorating)
    • 2½ tablespoons confectioners' sugar/icing sugar or to taste

    Instructions

    • Combine the ricotta, cream cheese and sugar and beat together for 1-2 minutes until fluffy.
    • Place the chocolate pieces 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.
    • Gradually add the melted chocolate into the cheese mixture alternating with the Kahlua and beating all the time until all the ingredients have been fully incorporated.
    • Spoon the mixture into small cups, scatter over chocolate shavings and chill for 30 minutes before serving (if possible).

    Notes

    • You can swap the Kahlua for Tia Maria or 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 (if you melt it completely it might be too warm and cause the cheese mixture to curdle).  Stir to help the chocolate melt completely.  Alternatively melt the chocolate (also partly) in the microwave.
    • Both the ricotta and cream cheese should be at room temperature.
    • 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 with 65%-75% cocoa solids.
    • Chill for at least 30 minutes before serving, if possible. 
    • Keep refrigerated, covered, for up to 3 days. 

    Nutrition

    Serving: 1serving | Calories: 226kcal | Carbohydrates: 21g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 131mg | Potassium: 243mg | Fiber: 2g | Sugar: 14g | Vitamin A: 264IU | Calcium: 139mg | Iron: 3mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Sammie

      December 01, 2017 at 9:17 pm

      These 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.

      Reply
      • Monika

        December 02, 2017 at 9:06 am

        Thank you for your kind words and for stopping by:)

        Reply
    2. choclette

      December 01, 2017 at 8:14 am

      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.

      Reply
      • Monika

        December 01, 2017 at 8:58 am

        Thank you Choclette, they were so successful I am making them for Christmas! I'll be over to check out the roundup soon:)

        Reply
    3. Kate - gluten free alchemist

      November 27, 2017 at 7:55 pm

      Love love love this recipe! Sounds totally divine and very very decadent without being over calorific. Would be a perfect Xmas dessert x

      Reply
      • Monika

        November 28, 2017 at 1:51 pm

        Thank you Kate, I am absolutely planning to make it for Christmas, especially as it's so quick and easy.

        Reply
    4. hijackedbytwins

      November 25, 2017 at 6:53 pm

      Ok, you had me with Kahlua but when I saw that you had also used cheesecake in the title you had me hook, line and sinker!!! Love love love this!!!!! Thank you for sharing with #CookBlogShare x

      Reply
      • Monika

        November 27, 2017 at 8:04 am

        Oh, thanks Kirsty, this recipe actually turned out better than I expected

        Reply
    5. Angela / Only Crumbs Remain

      November 24, 2017 at 5:34 pm

      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

      Reply
      • Monika

        November 27, 2017 at 7:42 am

        Thank you Angela, they were a breeze to make:)

        Reply
    6. HELEN

      November 22, 2017 at 11:53 am

      yes please! these look & sound amazing!

      Reply
      • Monika

        November 22, 2017 at 7:39 pm

        Thank you!

        Reply
    7. astrongcoffee

      November 21, 2017 at 8:49 pm

      These sound like my kind of dessert - love Tia Maria #cookblogshare

      Reply
      • Monika

        November 21, 2017 at 10:05 pm

        Thank you, glad you like it:)

        Reply
    8. Zeba@Food For The Soul

      November 21, 2017 at 5:42 pm

      Oh my...what a treat!

      Reply
      • Monika

        November 21, 2017 at 7:33 pm

        Thanks Zeba:)

        Reply
    9. Recipes Made Easy

      November 21, 2017 at 4:43 pm

      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

      Reply
      • Monika

        November 21, 2017 at 4:52 pm

        Thanks Jacqui, they really aren't very heavy at all, and the taste is fab:)

        Reply
    10. applytofaceblog

      November 20, 2017 at 10:30 pm

      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!!!!

      Reply
      • Monika

        November 21, 2017 at 7:55 am

        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:)

        Reply
    11. Kat (The Baking Explorer)

      November 20, 2017 at 10:12 pm

      They look absolutely yummy! Thanks for linking up with #TreatPetite

      Reply
      • Monika

        November 21, 2017 at 7:59 am

        Thanks Kat:)

        Reply
    12. Corina

      November 20, 2017 at 9:05 pm

      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!

      Reply
      • Monika

        November 21, 2017 at 8:00 am

        Thank you Corina, I have to say the liqueur really makes this dessert, it wouldn't be the same without it.

        Reply
    13. sidilbradipo1

      November 20, 2017 at 3:55 pm

      Must try this recipe: I love choco and these cups are perfect 😀
      Thanks for sharing!
      Sid

      Reply
      • Monika

        November 20, 2017 at 4:01 pm

        Thank you, do let me know how they turned out:)

        Reply
        • sidilbradipo1

          November 20, 2017 at 4:02 pm

          For sure 😀

          Reply
    14. dtills

      November 20, 2017 at 3:43 pm

      Not only do the pots look tasty-your photos are gorgeous 🙂

      Reply
      • Monika

        November 20, 2017 at 3:58 pm

        Thank you! These treat really are tasty, we are still enjoying them today:)

        Reply

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