The light ricotta cheesecake is that delicious treat you make in no time, satisfying without worrying about calories.
Believe me, it’s incredibly easy to make and will bring you immense joy when you taste it.
We enjoy it for breakfast or as a dessert, and it’s truly satisfying, even though it is free of butter, cream, and mascarpone.
You can make individual servings with the quantities provided.
So, for example, if you want to prepare two cups, you need to double the quantities.
If you like delicious yet mindful and balanced treats, check out these other recipes below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 whole wheat rusks (or regular if preferred)
- 3 tbsp milk (lactose-free or plant-based drink)
- 3 tbsp coffee (espresso, moka, decaffeinated as preferred)
- 3.5 oz ricotta (also lactose-free)
- to taste flax seeds
- to taste oat flakes
- to taste raisins
- 1 tsp honey (I use millefiori)
- 4 tsp unsweetened cocoa powder
- 6 tsp water
- 1 tsp honey
- to taste puffed spelt (if you like)
- to taste puffed millet (if you like)
Tools
- 1 Cups
- 1 Food ring
- 1 Teaspoon
- 1 Fork
Steps
First, let’s focus on preparing the base.
You can make the ricotta cheesecake inside individual cups or use a food ring to mold it onto a small plate.
Take the rusks and crumble them.
Add the coffee and milk in the quantity I indicated to form a mush.
Press it well and level it at the bottom of the cup.
In a bowl, with the help of a fork, mix the ricotta, honey, mixed seeds (if you like), and previously soaked and plumped raisins.
Also, add two teaspoons of milk for extra creaminess.
Spread the ricotta cream over the rusk base and level it.
Now let’s prepare the cocoa cream to complete the dessert.
Simply dissolve the cocoa powder in a cup with water and honey.
Stir well for a few minutes and the cocoa cream is ready to be spread over the ricotta.
Refrigerate for at least 6 hours.
I always prepare it the night before to enjoy it for breakfast.
Before eating, add some puffed spelt and millet if you like and drizzle a little more honey over the dessert.
Now we are truly ready to enjoy the light ricotta cheesecake.
Storage Tips for Light Ricotta Cheesecake
Individual servings should be stored in the refrigerator.
During the summer season they will be even more enjoyable to eat.
FAQ (Questions and Answers)
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