These easy, no bake cheesecake pots are made with a gluten free base, creamy filling and a moderate amount of sugar - this healthier dessert comes together in under 15 minutes and makes a perfect addition to any celebration.
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.
These cheesecake pots can be made ahead, refrigerated (even overnight) and topped with fresh fruit and chocolate shavings just before serving.