This is a rich, delicious and healthy chocolate cheesecake tartlet. The crust is made with oats, dates, cacao powder, fiber syrup and coconut oil. The delicious chocolate cheesecake filling is rich yet light and doesn’t get too heavy. It’s made using cottage cheese and greek yogurt. This chocolate cheesecake tartlette is perfect to serve for breakfast, afternoon treat or dessert. I actually can’t decide what purpose it’s made for! Because it’s healthy enough to eat for breakfast but still delicious enough to eat as an afternoon snack or even serve as a dessert.
I’ve never been a big chocolate lover. I know, I know… what’s wroooong with me? But lately since I’ve started to bake myself and had the possibility to make my own chocolate recipes I’ve definitely changed my mind. I’ve never turned down a pieces of chocolate, but I’ve never ever made anything with chocolate for breakfast or even ordered any chocolate desserts. I’ve always felt they were too heavy, too sweet or to chocolaty. But the great thing with baking yourself is you get to set the rules. And when I’m creating recipe I really try to make them easy to adapt according to different preferences. I like my chocolate desserts to have a bit of sweetness, but just a hint. They should be quite rich on the chocolate, but it shouldn’t be the only flavor you can taste. I also prefer them more light, not having the feeling your gonna get into a food coma after eating it. And this chocolate cheesecake tartlette has all of that, according to what I prefer.
I often tend to think that a cheesecake is too heavy! For me, they’re usually too sweet and too heavy. But then I tried making them using cottage cheese and Greek yogurt instead, and WOW did I get hooked?! Thats why this chocolate cheesecake tartlet is good to serve both for breakfast, afternoon snack or dessert. It’s has a rich chocolate flavor, a little bit of sweetness but still remains light and fresh.
This cheesecake filling is versatile and can easily be adapted to different preferences. You can easily add some more sweetener or chocolate, or even exchange the cottage cheese for cream cheese if you prefer a heavier version. The texture and baking time might change slightly. Just make sure it still is a bit wobbly in the middle when you take it out of the oven. Otherwise it will become dry and boring.
This time I topped my tartlet with chopped hazelnuts and fresh figs. But it would be delicious with raspberries, blueberries, blackberries, hazelnuts, walnuts….. or any other fruit of your choice.
Ingredients for these Chocolate Cheesecake Tartlets:
- Cacao powder
- Fiber syrup
- Desiccated coconut
- Coconut oil
- Cottage cheese
- Stevia granular sugar
- Corn starch
- Stevia vanilla drops
Other recipes you might like:
- Healthy Chocolate Mousse (Vegan & Sugar Free)
- Three Ingredient Bananan Chocolate Mousse (Vegan & Sugar Free)
- Cheesecake Tartelette with Cottage Cheese (Gluten, Sugar & Oil Free)
- Grain Free Chocolate Tahini Granola (Vegan, Sugar & Oil Free)
- Chocolate Covered Brownie Popsicles (Gluten & Sugar Free)
Chocolate Cheesecake Tartlet (Gluten & Sugar Free, Low Fat)
For the crust
- 4 dl Oats
- 8-10 Soft dates pitted
- 5 tbsp Cacao powder
- 2 tbsp Fiber syrup (or more if needed)
- 2 tbsp Desiccated coconut (optional)
- 2 tbsp Coconut oil, melted
For the chocolate cheesecake
- 250 g Cottage cheese
- 2 dl Greek yogurt
- 1/2-1 dl Stevia granular sugar
- 1 Egg
- 3/4 tbsp Corn starch
- 6-7 drops Stevia vanilla drops or 1 tsp vanilla extract
- 1/2-1 dl Cacao powder (depending on how rich you prefer you cheesecake)
- Mix the ingredients for the crust in a blender.
- Preheat the oven to 200 degrees Celsius.
- Add the crust to tartlette tins and bake in the oven for 15-20 minutes, until it starts to get cruchy and golden brown.
- Meanwhile add cottage cheese and yogurt in a blender and mix for a minute until smooth.
- Add rest of the ingredients for the chocolate cheesecake and mix until everything is incorporated.
- Take the crust out of the oven and lower the temperature to 175 degrees Celsious.
- Add the cheesecake filling to the thins and bake for another 15-20 minutes. They should still be a little wobbly in the middle.
- Take out of the oven and let them cool completely.
- Add topping of your choice and enjoy!