Recently, I have been dreaming about making chocolate cheesecake. A lot! In fact, I was talking to my husband about it in my sleep, asking him to make sure I buy the ingredients so I could make it for him and his dad. Apparently, my chocolate cheesecake has magical abilities to make people feel better.
Technically, this recipe is not really mine, it is inspired by Anna Olson’s Double Chocolate Cheesecake. I just make it with a chocolate cookie crumb crust instead of the brownie and do not do the white chocolate drizzle.
My only issue is, I did not want a giant cheesecake for me and my husband to live on for the rest of the week. I just wanted a little taste of it to help cheer him up without drowning him in cholesterol so I halved the filling recipe and put it in little ramekins instead!
This is also a no-bake cheesecake which I love! The whipping cream is what makes it so much like a chocolate mousse, the texture is divine. But with all cheesecakes, make sure to scrape down the sides of the bowl over and over and over and over to make sure there are zero lumps.
This is the texture you want to have, completely smooth and creamy. Then you quickly blend in the chocolate and put it in the ramekins and chill:
By halving the recipe, now we have three tiny desserts each for the week. I have my portion control and, well, aren’t they just the cutest?
Make a recipe your own. We do not have to follow all the rules. Baking is more flexible than we realize! You can have it your way. Oh and my husband felt much better once he had his favourite dessert. I knew he would!
Jamie Ridler says
What a brilliant idea!
You are such a kitchen rebel! Love it!
This looks so good. Your right about making a recipe to fit for us.
I am going to check to see if I have the ingedients to make this- because now I really want it! It looks wicked yummy. Good idea halving it.
So yummy! The unfortunate thing is that I would probably start on the next ramekin the minute I finished the first!