Chocolate Cheesecake Parfaits – A simple and decadent dessert recipe made with dark chocolate, ricotta and Greek yogurt. Fast, easy and delish!
Throughout history chocolate has played many roles, most notably as a symbolic aphrodisiac. Cacao bean pods, the source of chocolate, grow on Theobroma cacao trees, which translates to “cacao, food of the gods.” The Aztecs and Maya used the beans found within the pods as a form of currency. The Maya were known to exchange a few beans for a night of passion at the brothel, while the Aztec emperor Montezuma is rumored to have consumed 50 cups of chocolate each day in order to satisfy his many, many wives. Anybody who has read the memoirs of the notorious Italian lover Casanova can’t help but notice his addiction to chocolate. He starts each day with a cup of chocolate for breakfast; it is comical to see the amount of times chocolate is mentioned during his escapades. He must have needed quite a bit of chocolate in order to sustain his lustful exploits!
So what are chocolate’s passion-inducing qualities? Scientists have narrowed it down to two key components – phenethylamine and tryptophan. The former is a stimulant that is released in the brain when we fall in love, while the latter helps to produce serotonin, a brain chemical associated with elevated moods and sexual arousal. In addition to all of this, chocolate makes for a very satisfying dessert.
On Valentine’s Day, sweet and decadent chocolate reigns supreme. These simple, elegant and tempting Chocolate Cheesecake Parfaits are a perfect way to set the mood. Make them with lowfat ricotta and lowfat Greek yogurt to lighten things up, or use full fat dairy for a more luscious treat. Enjoy!
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Chocolate Cheesecake Parfaits
8 servings
20 minutes
3 hours
Dairy
Description
A simple and decadent dessert recipe for Chocolate Cheesecake Parfaits made with dark chocolate, ricotta and Greek yogurt. Fast, easy and delish!
Ingredients
- 1 1/2 cups dark chocolate chips
- 7 tbsp sugar (divided)
- 1/4 cup whole or lowfat milk
- 2 tbsp amaretto or Grand Marnier (optional)
- 1/8 tsp kosher salt (heaping)
- 15 oz ricotta cheese (lowfat ok)
- 8 oz Greek yogurt (lowfat ok)
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups chocolate cookies, crushed
- Chocolate shavings or sliced strawberries for garnish
- 1 cup sliced almonds for garnish (optional)
Recipe Notes
You will also need: double boiler, stand mixer or hand mixer, mixing bowls, food processor or plastic storage bag and rolling pin, 8 parfait cups
Instructions
In a double-boiler combine chocolate chips, 6 tbsp sugar, milk, almond liqueur and salt. Cook over medium heat, stirring regularly until the mixture is smooth.
Combine ricotta, Greek yogurt and vanilla in a stand mixer or large mixing bowl and whip until thoroughly combined.
While the chocolate mixture is warm, but not hot, slowly pour it into the cheese mixture while whisking. Beat until everything is incorporated, stopping to scrape down the sides of the bowl as needed.
Crush the chocolate cookies in a food processor or place them in a plastic storage bag and crush with a rolling pin.
In a medium mixing bowl, whip together heavy cream and 1 tbsp sugar until stiff peaks form.
To assemble: Place 2 tbsp of the cookies in the bottom of 8 parfait cups.
Evenly distribute the chocolate cheesecake mixture between the cups.
Top with an additional 2 tbsp of the crushed cookies.
Divide the whipped cream evenly between the 8 cups to top the parfaits.
Garnish each parfait with chocolate shavings, sliced almonds, a sliced strawberry and/or any fruit of your choosing. Chill for at least 3 hours before serving.
Jeff the Chef says
What a fantastic idea! I love Greek yogurt, and I’ve never thought to make myself a chocolate version. Come to think of it, maybe I shouldn’t! I’ll never stop eating it!
Jeff the Chef says
I really love this parfait recipe. Thanks you!
Susan says
Just wanted to know if there is any way to make this recipe in a serving dish instead of individual servings. I wanted to bring it to a holiday dinner that I am not hosting. Sounds delicious. Thanks
Ashley at ToriAvey.com says
Hi Susan, Tori’s assistant Ashley here. You can certainly make this in a large dish, though it won’t look quite as nice when you serve it. If presentation isn’t a concern, I say go for it.
Lucia reifeiss says
Can I make night before serving?
Ashley at ToriAvey.com says
Hi Lucia, Tori’s assistant Ashley here. Yes, you can make these the night before, but I would wait to garnish until just before serving.
Eva P. says
I would like to make this yummy looking dessert for my husband’s upcoming b-day. Was just curious to know…what dark chocolate chips did you use for this dessert and could you substitute the ricotta cheese with Neufchâtel?
Thank you.
Tori Avey says
I would not recommend substituting the ricotta for Neufchâtel, they are two totally different textures and your prafaits will turn out heavy and overly rich. Any brand of dark chocolate chips will work; Ghirardelli are particularly nice. 🙂
Emily says
I’ve made LOTS of desserts, but this is the best one!
Sabrina says
Yummy and easy recipe, that looks like you spent much more time on than you really did. I made these delicious parfaits for a dinner party dessert. They were a hit! I used a little less sugar in the chocolate mx. Next time I think I will leave out the second layer of cookies on top so the whip cream will be easier to spread. Thank you Tori Avey!
Tori Avey says
You’re welcome Sabrina! Happy you enjoyed it 🙂
Leslie says
This looks DEE-lish!!! It makes 8 parfaits but how much (ounces) is in each cup?
Tori Avey says
1 1/4 cups per parfait (10 ounces).
Aleksandra says
Tori, what is the weight of the chocolate in this recipe?
Tori Avey says
9 ounces.
Ruth Boydell says
I love this recipe! It is quick to make and sooo delicious! I use a bit less sugar and leave out the cookies for a fabulous gluten-free option!! thanks!
Mary says
Great recipe and great pictures too !
Barbara Finkelstein says
This dessert looks delicious. Can you use regular yogurt? should the yogurt be plain or vanilla?
Tori Avey says
Hi Barbara, I do not recommend regular yogurt as it won’t give you the proper texture here, and it is also much tarter than Greek yogurt. I recommend plain Greek yogurt in this recipe for the best flavor and texture. Enjoy!
Judith DeKorp Craig Matthias says
Consider it made!