Go Back
–+ servings
Cheesecake pots with white and dark chocolate shavings, chocolate pieces and spoon on wooden surface.
Print

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.
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

  • 2⅔ tablespoons Kahlua liqueur
  • ⅔ cup ricotta cheese firm, thoroughly drained, room temperature
  • ½ cup less 1tbsp cream cheese room temperature
  • 3.53 ounces dark chocolate broken into similar size pieces (plus more for decorating)
  • 2½ tablespoons confectioners' sugar/icing sugar or to taste
US Customary - Metric

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