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.
Make ahead
This Kahlua cheesecake dessert can be made ahead, refrigerated overnight and served the following day. Keep it covered to prevent the top from becoming dry (especially if you haven't used any chocolate shavings on top).
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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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Recipe
Kahlua Cheesecake Pots (No Bake)
Equipment
- Electric mixer
Ingredients
- 2⅔ tablespoons (40 ml) Kahlua liqueur
- ⅔ cup (150 g) ricotta cheese firm, thoroughly drained, room temperature
- ½ cup less 1tbsp (100 g) cream cheese room temperature
- 3.53 ounces (100 g) dark chocolate broken into similar size pieces (plus more for decorating)
- 2½ tablespoons confectioners' sugar/icing sugar or to taste
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Sammie says
These Cheesecake Pots are absolutely scrummy. Perfect for serving after a large family dinner. I also like that they could be placed on a dessert buffet for larger gatherings with no need to portion or cut through anything.
Monika says
Thank you:)
Jenny says
How amazing do these look?!!!I love chocolate and adore cheesecake so these are a real winner for me.Love the fact too that I can eat more as low in calories!!!!
Monika says
Thank you:)