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
1/2 cup flour
1 cup melted chocolate
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.
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.
Enjoy these double chocolate mini ricotta cheesecakes with a glass of milk or eggnog !