A luscious, creamy, no-bake cheesecake in a glass. This double chocolate cheesecake pudding is made with ricotta cheese, cream and two types of chocolate, which are swirled together. It’s easy to make and is indulgent and pretty enough for a dinner party dessert or any festive occasion.
AD – this post contains affiliate links. See my cookie and privacy statement for further details.
We had this double chocolate cheesecake pudding as part of our Christmas dinner this year. It’s delicious and proved to be the perfect finish to a rather large meal. Light, but very satisfying. As they’re were only two of us in the end, I left the enormous Christmas pudding for a time when we can get down to Cornwall.
Pudding or Dessert?
So what’s a pudding and what’s a dessert? There’s much confusion between the two. There’s no clear cut answer and everyone will have their own take on it.
Pudding is usually something sweet which you serve after a main meal. What’s for pudding? is a common cry ringing around British households at meal times. However, here in the UK pudding can also be savoury.
Steak and kidney pudding, for example, is a classic British dish whereby meat is steamed within a suet crust. And then, of course there’s Yorkshire puddings. Everyone knows about them.
When I lived in Switzerland, cold custards such as creme caramel were termed English puddings. I’ve subsequently noted that many nationalities, including Americans mean “custard” when they refer to “pudding”.
Although pudding is the generic term for something sweet served after a meal, I use it specifically for warm and comforting hot puddings. So crumbles, fondants and steamed creations are all puddings here on Tin and Thyme.
In the US, pretty much anything sweet is referred to as dessert, including cake. But here in the UK, dessert is pudding, ie something sweet you serve after a main meal.
For me desserts are puddings that are meant to be served cold. So custards, trifles, creams and cheesecakes are all dessert. And yes, this double chocolate cheesecake pudding is a dessert. I have put it in the dessert category here on Tin and Thyme.
But it’s also a pudding because it’s something sweet served after a main meal. I haven’t added it to my pudding category though, because it’s cold, not hot. It’s all very confusing. My head hurts.
Why Double Chocolate cheesecake Pudding?
As I mentioned earlier, there’s no hard and set rule as to what is a dessert and what’s a pudding. I made these cheesecake desserts for our Christmas dinner this year and as you’d normally have Christmas pudding, somehow these lent themselves to being puddings too.
Double Chocolate Cheesecake Pudding
When you need an indulgent but elegant dessert for a dinner party or special occasion, this double chocolate cheesecake pudding is the perfect recipe. It’s not only quick and easy to make, but you can prepare it the day before it’s needed. It will keep nicely in the fridge or a cool place for twenty four hours.
It’s more than a one bowl wonder though, but if you’re careful, there shouldn’t be too much washing up. You could easily use two saucepans and three bowls, or you could get away with just the two saucepans.
Start by melting the chocolate and cream so that they have time to cool. Place the white chocolate and half the cream in one saucepan and the dark chocolate and remaining cream in another. Heat them both over a gently heat until the chocolate has melted just enough to stir into the cream.
Leave them in a cool place for ten minutes or so. You can use this time to make a cup of tea as well as sort out the cheese, collect your glasses and other ingredients. But don’t put the chocolate mixtures into the fridge. You don’t want them to firm up too much, they just need to reach room temperature.
Whilst the chocolate mixtures are cooling, stir the sugar into the ricotta cheese. If you’re careful you can do this in the pot the cheese came in. This will minimise the washing up, but you might find it easier to do in a larger bowl. It’s best to give the cheese a good long stir so that it softens and the sugar dissolves into it.
How to Serve Double Chocolate Cheesecake Puddings
Divide the cheese between the two chocolate mixtures and whisk together until combined. Whip for a minute or two so that the mixtures are firm but airy. I use a balloon whisk* as it’s easy and practical. You can do this in the saucepans to minimise on washing up or use larger bowls, which might make it easier. You decide.
Once you’ve whipped the double chocolate cheesecake mixtures, all you need to do is spoon them into four small glasses. Use a teaspoon to add alternating mixtures into the glasses to create a swirl of contrasting colours.
The flavours of sweet vanillary white chocolate and rum spiked dark chocolate make a nice complementary combination. But I leave it to you as to how much you want to swirl the mixtures together.
You can scatter some chocolate shavings over the top for some extra pizazz. Again, I leave this to you.
This recipe makes enough for four elegant portions. But you can easily double it to fill larger glasses or to feed more people.
What To Use Instead of Rum?
If rum doesn’t do it for you or you’d rather your double chocolate cheesecake puddings didn’t contain any alcohol at all, you can just leave it out. However, whisky, brandy and amaretto all work beautifully in this dessert, so you could just swap one of those for the rum.
Other Chocolate Desserts You Might Like
- Bailey’s chocolate banana pie
- Chocolate cherry trifle
- Chocolate chia pudding
- Healthy chocolate mousse
- Pots au chocolat
- Spiced prune chocolate pots with Amaretto
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this double chocolate cheesecake pudding, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more cheesecake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Double Chocolate Cheesecake Pudding. PIN IT.
Double Chocolate Cheesecake Pudding – The Recipe
Double Chocolate Cheesecake Pudding
- 200 g double cream
- 50 g dark chocolate (I used 85%)
- 1 tbsp rum
- 50 g white chocolate
- ½ tsp vanilla extract
- 250 g ricotta cheese
- 20 g caster sugar
- chocolate shaving for decoration (optional)
- Divide the cream into two separate pans and place over a very low heat. Add the white chocolate to one pan and the dark chocolate to the other. Leave to melt, then remove from the heat.
- Add the rum to the dark chocolate and give it a good stir. Leave to cool.
- Add the vanilla extract to the white chocolate and give that a good stir. Leave to cool, but not too much or it will set.
- Mix the caster sugar into the ricotta cheese until it’s well incorporated and the cheese is smooth.
- Whisk half of the cheese mixture into each of the cooled chocolates until the mixture is light but not too thick.
- Spoon the chocolate mixtures alternatley into four small glasses to create a swirl effect.
- Leave in a cool place to set for an hour.
- Decorate with chocolate shavings if wished.
I’m sharing this recipe for double chocolate cheesecake pudding with Recipes Made Easy for #CookBlogShare.
This post contains affiliate links which are marked with an asterisk*. If you buy through a link, it will not cost you any more, but I will get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.