Stracciatella Cheesecake Cups

Side view of 2 cheesecake cups with chocolate shavings and spoons in background.

Cheesecake cups with a creamy filling speckled with chocolate shavings plus a fudgy almond base. Low in fat and sugar this simple no bake cheesecake dessert is ready in under 15 minutes!

Course Dessert, Snack

Cuisine Low fat, vegetarian

Prep Time 13

Total Time 13

Servings servings

Calories 366kcal

Author Monika Dabrowski

Equipment

Food processor/electric mixer

Ingredients

For the Base

1½ cups almond flour/ground almonds
2½ tablespoons butter melted
2½ tablespoons maple syrup
1 tablespoon cocoa/cacao powder

For the Filling

1 cup+1tbsp cream cheese
1 cup+1tbsp ricotta firm, thoroughly drained
3 tablespoons confectioners' sugar/icing sugar
3.53 ounces dark chocolate

US Customary - Metric

Instructions

Start by making the base. In a mixing bowl combine the almond flour with the melted butter, maple syrup and cacao and spoon equal amounts into 5-6 cups pressing gently into the bottom of the dish.
Make the chocolate shavings.
To make the filling beat the sugar with the cheeses until creamy and smooth.
Fold in the chocolate shavings (reserve 2 tablespoons to scatter on top) and spoon equal amounts of the mixture into the cups. Top with the remaining chocolate and chill for 30 minutes before serving, if possible.

Notes

Use regular or light cream cheese.
You can grate the chocolate using a box grater, pulse it until crumbly in a food processor or make chocolate shavings using a vegetable peeler. The chocolate pieces can be irregular so just use the method that works for you.
Use any cheesecake base in this recipe (including the classic digestive biscuit base).
You can make this dessert ahead and keep refrigerated for up to 2 days. It will thicken a little after a while.
Chill for 30 minutes before serving if possible.
Serve on its own, top with more chocolate shavings, whipped cream, fresh fruit or easy fruit compote.
Not suitable for freezing.

Nutrition