A lighter chocolate cheesecake dip made with ricotta, cream cheese and cocoa powder.
Ricotta cheese is a popular dessert option among the low carbohydrate community. I first tried it in a “South Beach Diet” recipe. My ricotta cheesecake dip has been very popular on My TX Kitchen, so I decided to make a chocolate version.
Just four ingredients are needed to make this simple chocolate cheesecake dip.
- Ricotta Cheese – Use part-skim ricotta for a lighter cheesecake dip. For a richer tasting dip, opt for whole-milk ricotta cheese.
- Cream Cheese – I have made this with both regular and light cream cheese.
- Powdered Sugar
- Cocoa Powder
How to make
- Combine all ingredients in a food processor or bowl of a stand mixer. I like to make this in my food processor.
- Adjust sweetness and chocolate flavor to taste.
- Serve and enjoy!
Serve the chocolate cheesecake dip with sliced strawberries, raspberries, graham crackers or simply by itself for a sweet treat. My personal favorite is to enjoy this with strawberries.
Store leftovers in the refrigerator. Best if eaten within three days.
Chocolate Cheesecake Dip
- 1 cup Part Skim Ricotta Cheese
- 2 Tbsp. Cream Cheese
- 2 Tbsp. Powdered Sugar
- 3 ½ tsp. Cocoa Powder
- Combine all ingredients in bowl of food processor or mixer. Mix well until smooth and all ingredients are incorporated.
- Adjust cocoa powder and powdered sugar to taste. Serve and enjoy!
Is this recipe healthy?
This cheesecake dip is lower in fat, calories and added sugars than many standard cheesecake dip recipes. Enjoy with strawberries to get in a serving of fresh fruit!
How to make this cheesecake dip diabetic friendly?
Ricotta cheese can be a diabetic-friendly dessert, a single ¼ cup serving contains just 3 grams of Total Carbohydrates. Substitute your favorite artificial sweetener in place of the powdered sugar.