These mini triple chocolate cheesecakes are perfect for your Easter spread – and they’re only 200 calories each
- The Healthy Mummy released a recipe for mini triple choc cheesecakes
- Not only are the cheesecakes tasty but they are only 200 calories per serve
- They are the perfect healthy Easter alternative ahead of the weekend
- For those with a sweeter tooth, baker Eloise Head shared a higher calorie cake
- She delighted fans with a Rolo cheesecake which can be made without an oven
A low-calorie triple chocolate cheesecake recipe is taking the internet by storm ahead of the indulgent Easter long weekend.
A member of Australian lifestyle and health community The Healthy Mummy made mini versions of the popular dessert and shared a snap of the delicious result on Facebook.
‘Going to visit my dear friend today who’s just had a baby and deserves a treat. Made in little cup cakes so easy to eat while feeding,’ the group member, Melanie, wrote.
To full-size no-bake cake is simple to make, serves 12 and is only 200 calories per slice making it the perfect guilt-free alternative this Easter.
A healthy triple chocolate cheesecake recipe is taking the internet by storm ahead of the indulgent Easter long weekend
How to make the healthy Triple Chocolate Cheesecake
½ cup coconut flour
¼ cup cacao powder
¼ cup pure maple syrup
2 tbsp boiling water
2 tbsp olive oil or coconut oil (melted)
250 g reduced-fat cream cheese
250 g reduced-fat ricotta
150 g dark chocolate
10 g dark chocolate chopped, to serve
1. Line a deep 20cm springform cake tin with baking paper.
2. Combine all base ingredients and mix thoroughly. Press into prepared tin and refrigerate until firm.
3. Combine cream cheese and ricotta, and beat until smooth and creamy. Separate mixture into 2 bowls.
4. Melt 50g of the dark chocolate, add to one half of the cream cheese mixture and beat to combine. Spread over base.
5. Melt remaining 100g of dark chocolate, add to second half of the cream cheese mixture and beat to combine. Spread over top of cheesecake.
6. Refrigerate until set. Sprinkle with chopped chocolate to serve.
For mini cheesecakes, prepare in cupcake trays. Serves 12.
To begin simply line a 20cm springform cake tin with baking paper before mixing 1/2 cup coconut flour, 1/4 cup cacao powder, 1/4 cup pure maple syrup, two tablespoons of boiling water and two tablespoons of olive oil in a bowl.
Once combined, press the mixture into the tin and refrigerate them until they are firm.
Next beat 250g of reduced-fat cream cheese and 250g of reduced-fat ricotta until smooth and creamy and separate the mixture into two bowls.
Then melt 50g of the dark chocolate, add to one half of the cream cheese mixture and beat to combine before spreading over the base.
For those not watching their calorie intake this Easter, ‘Instagram famous’ baker Eloise Head has shared her wildly popular recipe for ‘no bake’ Rolo cheesecake, which can also be made without using an oven
Melt the remaining 100g of dark chocolate and add it to the second half of the cream cheese mixture and beat to combine before spreading it over the top of the cheesecake.
Finally, refrigerate the dessert until set and sprinkle with chopped chocolate to serve.
For those not watching their calorie intake this Easter, ‘Instagram famous’ baker Eloise Head has shared her wildly popular recipe for ‘no bake’ Rolo cheesecake, which can also be made without using an oven.
The London chef, who became a social media sensation during the first Covid lockdown in early 2020 by sharing photos of simple but decadent desserts, makes the cheesecake with basic ingredients such as butter, cream, sugar and biscuits.
How to make the ‘No bake’ Rolo cheesecake
For the base
350g digestive biscuits, crushed
180g unsalted butter, melted
For the cheesecake
350ml double cream, cold
500g cream cheese
120g icing sugar
120g Carnation caramel
For the topping
150g Carnation caramel
21 Rolos (approx)
1. Mix 350 grams of Digestive biscuits with 180 grams of melted butter and stir until the two have combined into a buttery crumb.
2. Press the mixture into the base of an eight inch cake tin and leave in the fridge.
3. Whisk 350ml of double cream, then in a separate bowl mix 500 grams of softened cream cheese with 120 grams of icing sugar and 120 grams of Carnation caramel.
4. Once mixed, spoon the creamy caramel over the cooled biscuit base and leave it to set in the fridge for at least five hours.
5. When the cake has set, load it with a further 150 grams of Carnation caramel, decorating the edge with about 20 Rolos.
To make the base, she starts by mixing 350g of Digestive biscuits with 180g of melted butter, stirring until the two have combined into a buttery crumb.
Ms Head then presses the mixture into the base of an eight inch cake tin which she leaves in the fridge while turning her attention to the filling.
After whisking 350mL of double cream, she takes a separate bowl and mixes 500g of softened cream cheese with 120g of icing sugar and 120g of Carnation caramel, which is sold in leading supermarkets like Coles and Woolworths.
Once mixed, Ms Head spoons the creamy caramel over the cooled biscuit base and leaves it to set in the fridge for at least five hours.
When the cake has set, she loads it with a further 150g of Carnation caramel, decorating the edge with about 20 Rolos.
Ms Head said it’s best to keep the cheesecake in the fridge after adding the topping to ensure the caramel fully sets.
‘I found it sliced better after being the the fridge for several hours again,’ she added.