This is the fourth Guest Post on the blog. Also read the first three – Maggi with a Twist ! , Cauliflower Fritters and Pizza in a Cup.

We asked Drizzling Delicacies to share a recipe with us and we got a no-bake, hassle-free dessert that is surprisingly light and gelatine-free! Without further ado, let’s get on with making Mini Chocolate Cheesecakes.

(Makes 2)

½ cup chocolate cookies (crumbled)

2 tsp butter (melted)

1 cup fresh cottage cheese

1 tsp hung curd

2 tbsp sugar (powdered)

2 tsp cocoa powder

Chocolate Sauce

1 ½ tsp butter

2 tsp cocoa powder

2 tsp sugar (powdered)

3 tsp water


  • Line a muffin tray with 2 paper cups which will act as a base for the Cheesecake.
  • Add melted butter to the cookie crumble and mix well. Cover your paper cups with the mixture so that it takes the shape of a bowl and place it in the refrigerator.

Cookie CrumblePhoto Credit : Drizzling Delicacies


Photo Credit : Drizzling Delicacies

  • Add cottage cheese and hung curd in a mixer grinder. Give it a whiz to make a paste. Add fresh cream if required. Then mix in powdered sugar and cocoa powder.

CheesePhoto Credit : Drizzling Delicacies

  • Take out the base from the refrigerator and with the help of a piping bag swirl the cheese mixture onto the base.
  • Top it up with chocolate sauce. (To make the Chocolate Sauce, combine all the ingredients in a non-stick pan and heat for about a minute. Then keep aside to cool) Keep in the refrigerator to chill.

cake7Photo Credit : Drizzling Delicacies

cake10Photo Credit : Drizzling Delicacies

*Hungry for more? Find more recipes of Drizzling Delicacies here.