Small Chocolate Yoghurt Cheesecake

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You only need four ingredients for this small cheesecake: creamy Greek yoghurt, eggs, unsweetened cocoa and a little maple syrup. There is no base – the mixture goes straight into the tin.

After baking it goes into the fridge for at least two hours. It then firms up nicely and tastes like a chocolatey cheesecake.

Small Chocolate Yoghurt Cheesecake

A small crustless chocolate cheesecake made with Greek yoghurt, eggs, cocoa and maple syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Chilling time 2 hours
Total Time 2 hours 32 minutes
Servings: 4 servings
Course: Dessert
Ingredients Equipment Instructions Notes

Ingredients
  

  • 200 g lactose-free yoghurt Greek-style
  • 2 eggs
  • 18–20 g cocoa powder unsweetened
  • 1–1½ tbsp maple syrup to taste, approx. 20–30 g

Equipment

  • 1 baking tin small, approx. 15 cm diameter, lined with baking paper
  • 1 mixing bowl
  • 1 whisk

Instructions
 

  1. Preheat the oven to 175 °C (conventional, top and bottom heat). Lightly grease a small tin or line it with baking paper.
  2. Whisk the yoghurt and eggs together in a bowl until smooth.
  3. Add the cocoa and maple syrup and stir to an even mixture.
  4. Pour the mixture into the tin and bake for 20–22 minutes, until mostly set.
  5. Leave to cool a little, then chill in the fridge for at least 2 hours.

Notes

The nutritional values are rough estimates for 1 of 4 servings, calculated with Greek yoghurt (10 % fat) and 25 g maple syrup.

Nutrition

PER SERVING
Calories 132 kcal
Protein 7.4 g
Carbohydrates 6.9 g
Fat 8.4 g
of which sugars 5.9 g
Saturated fat 4.6 g
Fibre 1.4 g
Salt 0.10 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • Contains histamine liberators
  • Vegetarian
  • Gluten-free
  • Lactose-free
  • Low FODMAP

Allergens: milk, eggs

Also contains: caffeine, tyramine, added sugar

Critical with histamine intolerance: cocoa powder

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

When is it done? The mixture should be mostly set and only wobble slightly in the centre. It firms up as it cools.

Sweetness: With 1 tbsp maple syrup the cheesecake is bittersweet, with 1½ tbsp noticeably sweeter. A pinch of salt brings out the cocoa flavour.

Honey: If you tolerate honey well, you can use the same amount of honey instead of maple syrup, as in the original recipe.

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