Name: Kahlua Cheesecake Pots (No Bake)
Prep time: 9 min
Total time: 9 min
Ingredients: 40 ml Kahlua liqueur; 150 g ricotta cheese (room temperature); 100 g cream cheese (room temperature); 100 g dark chocolate (broken into similar size pieces (plus more for decorating)); 2½ tbsp powdered/icing sugar (or to taste)

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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!

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.

Step-by-step recipe instructions

1.Combine the ricotta, cream cheese and sugar.

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

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)

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

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

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.

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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