Tia Maria Cheesecake Pots with Dark Chocolate

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.

Equipment you’ll need

• Kitchen scale
• Small saucepan, bowl and wooden spatula for melting the chocolate
• Large spoon
• Vegetable peeler for making chocolate shavings

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.

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2. Combine the melted chocolate with the rest of the ingredients.

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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).

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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 healthy, baked chocolate ricotta 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

These 5-ingredient Tia Maria Cheesecake Pots with Dark Chocolate are rich and creamy, though not too calorific, perfect to add to a special occasion menu.

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Course: Dessert, Party Food

Cuisine: International

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 -5 servings

Calories: 218kcal

Author: Monika Dabrowski

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

Metric - US Customary

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

Serving: 1serving | Calories: 218kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 69mg | Potassium: 140mg | Fiber: 2g | Sugar: 13g | Vitamin A: 290IU | Calcium: 66mg | Iron: 2mg

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