Joanna Anastasia


Mini double chocolate ricotta cheesecakes

Mini double chocolate ricotta cheescakes

Whenever you are looking for a new recipe to entertain this holiday season, or you’d just like to make a comforting weekend dessert, these mini double chocolate ricotta cheesecakes are a sure success ! They are fabulously rich, moist and chocolaty, without being complicated or long to prepare ( my favourite kind of dessert is an easy to prepare one!). And like any recipe that is made with cheese, it’s also full of calcium, and if you use dark instead of milk chocolate, like I did, than it could pass for a much healthier dessert then your regular chocolate cheesecake ( as I like to believe ). You can cut on sugar if you want. I didn’t though ;).

1/2 cup ricotta cheese
1/2 cup cream cheese

1 cup sugar
3 eggs
1/2 cup flour

1 cup melted chocolate

Oreo crust
1/2 cup Oreo crumbs
2 tablespoons butter

For the chocolate crust :
1/4 cup melted chocolate

I stared with the Oreo crust, by simply mixing the crumbs with melted butter, and then pressing it inside the cupcake liners.

Now mix sugar with eggs, add melted chocolate and flour, then add ricotta cheese and cream cheese and mix on high speed until it’s all well blended.

Mini double chocolate  ricotta cheesecakes

Pour the chocolate cheesecake mixture on top of your Oreo crust. And bake for around 25 to 30 minutes on 350F, or until the edges are well baked but the insight of your double chocolate ricotta cheesecake is still soft.

When baked, take them out of the baking sheet, and let them cool down. Melt your remaining chocolate, and pour on top of the cheesecakes, and decorate with sprinkles.

Mini double chocolate  ricotta cheesecakes

Enjoy these double chocolate mini ricotta cheesecakes with a glass of milk or eggnog !

No bake s’mores raspberry cheesecake


As you can see we got slightly s’mores obsessed. This cheesecake inspired by our favourite campfire dessert is as delisus as it can get! Just imagine, a graham crumle crust with this creamy, fluffy and melting-in-your-mouth chocolate ricotta filling, topped with mini marshmallows and sweet raspberries ! It’s really pure perfection. And it a no bake dessert, so it ideal for these hot and lazy summer afternoons :).


Graham cracker crust

1 cup ricotta cheese
1/2 cup whipping cream
1 cup milk chocolate chips

1/2 cup chocolate chips for topping
1 cup fresh raspberries


Make a basic graham craver crust. Clic here if you want to see how Martha is doing it. But don’t bake your graham cracker crust ! Just leave it a side.

Whip your cream, add ricotta, mix on high speed for around 30 seconds, then add 1 cup of melted chocolate chips and mix again on high speed until well blended. Pour your chocolate ricotta cheese filling on the graham cracker crust.


Now you can melt the rest of chocolate chips, and drizzle it on top. Add some mini marshmallows. Kids will love them, so add some more :). Make sure to put your hands on the fresh and sweet raspberries. It will make all the the difference !


Enjoy this super easy and divine no bake s’mores raspberry cheesecake with people you love! (or like me hide in the kitchen to have another serving)…

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