Individual chocolate almond cheesecakes at 438 calories. A crunchy almond crust with a rich, dark chocolate filling.
This Almond Cheesecake bakes in individual ramekins lined with a ground almond crust, filled with a rich cream cheese and melted chocolate mixture accented by almond and vanilla essence. At 438 calories and 9 WW Classic Points per serving, this is a genuinely indulgent, special-occasion dessert with real depth from the dark chocolate and toasted almond flavors.
Recipe Info
Serves: 8 | Prep Time: 20 minutes | Cook Time: 20 minutes plus chilling | Calories per serving: ~438
Nutrition per Serving (Estimated)
Protein: 10.2g | Fat: 40g | Carbohydrates: 9g | Fiber: 2g
WW Classic Points: Approximately 9 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 60g / 2.5oz sliced almonds
- 50g / 2oz plus 2 tablespoons granular sugar substitute, divided
- 450g / 1 lb cream cheese, softened
- 80g / 3oz unsweetened chocolate, melted and cooled
- 3 eggs
- 120ml / 4 fl oz double cream
- 1/2 teaspoon almond essence
- 3/4 teaspoon vanilla essence
Instructions
- Preheat the oven. Heat the oven to 160C / 325F / Gas Mark 3. Butter eight 180g / 6oz ramekins or custard cups.
- Make the almond crust. In a food processor, process the sliced almonds with 2 tablespoons of the sugar substitute until finely ground. Coat the buttered ramekins with the almond crumbs, pressing gently to adhere. Place the ramekins in a roasting tin.
- Make the filling. Beat the cream cheese until soft and smooth. Add the melted chocolate and beat until fully incorporated. Add the remaining sugar substitute, mixing until well combined.
- Add the eggs. Add the eggs one at a time, beating until each is fully combined before adding the next.
- Finish the batter. Add the cream, almond essence, and vanilla essence, beating until very smooth.
- Fill and bake in a water bath. Pour the mixture into the prepared ramekins. Pour enough boiling water into the roasting tin to come halfway up the sides of the ramekins. Bake for 20 minutes, until puffed and just set in the middle.
- Cool. Remove from the oven and let cool in the water bath for 10 minutes, then transfer to a wire rack to cool to room temperature.
- Chill and serve. Refrigerate until well chilled and serve cold.
Serving Suggestions
- Serve chilled directly in the ramekins for an elegant presentation
- Top with a few toasted almond slices just before serving
- A light dusting of cocoa powder adds visual appeal and extra chocolate flavor
- Pair with fresh raspberries for a bright contrast to the rich chocolate
- Offer as a special-occasion dessert given the richness of the recipe
Tips and Variations
- The water bath is essential for a smooth, crack-free finish, as it moderates the oven’s heat during baking.
- Ensure the melted chocolate has cooled slightly before adding to the cream cheese, to avoid melting or curdling the mixture.
- Toasting the sliced almonds lightly before grinding intensifies their flavor in the crust.
- This dessert is rich, so smaller ramekins or serving alongside fresh berries helps balance the richness.
- Chilling for several hours, or overnight, gives the best texture and the most set, sliceable result.
Why This Recipe Works
Baking in individual ramekins within a water bath gives each cheesecake an even, gentle bake that results in a smooth, silky texture without cracking. The ground almond crust adds a nutty crunch that contrasts beautifully with the rich, dense chocolate filling, while the combination of almond and vanilla essences layers flavor in a way that feels considered rather than one-dimensional. This is a dessert built for genuine indulgence, best enjoyed in modest portions on special occasions.
Storage
Store covered in the refrigerator for up to 4 days. Not recommended for freezing due to the texture of the cream cheese filling.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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