Healthier individual mascarpone cheesecakes or mousse
Do you have a favourite dessert that is not particularly healthy? These mascarpone cheesecakes were a little like that for us. I’ve made a version of these before which was delicious but, between the sugar in the chocolate biscuits, added sugar both in the base and cheesecake layers as well as the addition of cream, they were not particularly good for us.
So I decided to come up with a lighter, healthier version. And so this is it, folks, and it’s genuinely delightful. The texture of this cheesecake mousse layer is so smooth and luxurious, you’d never know it’s half made of yoghurt!
Cheesecake or mousse
If you’ve been following me for a while, you know that I like recipes that you can adapt and vary, in case you’re missing an ingredient that particular time or you’re after a variation of a familiar taste, to spruce up your diet without alarming your family too much.
These mascarpone cheesecakes are perfect that way. You can eat them as cheesecakes – with a base cookie layer and a cheesecake mousse layer; or you can just make the mascarpone cheesecake mousse layer and have it by itself. This is a particularly good choice if you’re not keen on the cookies crumbled in the base, you don’t have any, or you’re feeling like having a very light dessert. This is why I’ve made the base layer optional in the recipe below.
How else could I vary this recipe?
The other change which you could make to this recipe is around the ingredients in the base layer. While I’ve taken out the additional sugar or sweetener, I’ve kept in the dark chocolate digestive biscuits (because we like the taste and there is not a great amount of sugar in them), you could substitute the biscuits for other ingredients which suit your tastes better – for example, sugar free biscuits, or even crushed nuts or granola. I haven’t tried out all these variations yet so play around with the textures and the amount of coconut oil or butter if need be, to make sure that the mixture is wet but not overly runny.
It is also particularly lovely to add a little bit of spice into the base. You can add cinnamon if you like but I really enjoy the smell and taste of the speculaas spice mix, which you can make at home – recipe here. (Alternatively, you could use speculatius cookies in the base layer – Aldi sell really lovely ones.)
Easy delicious cheesecakes
I also love that this recipe comes together really easily and quickly. Whether you have unexpected guests coming over or you want to treat your family, you just whiz these two (or one!) layers in a food processor and you can dig in. That’s it – no pre-heating the oven, no mixing, cleaning multiple bowls, no waiting for your baked dessert to cool down.
Plus, you probably already have all the ingredients at home. Except mascarpone – so don’t forget to buy some on your next grocery shopping trip (they last a little while in the fridge so when the need for this mascarpone cheesecake or mousse strikes you, and I know it will, you will be ready).
Individual cheesecakes
Finally, I love that everyone gets their own little cheesecake (or mousse) to devour. No cutting or fighting necessary. (You will be so pleased about this, I guarantee it.)
This recipe gives you 4 adult servings but I’ve been able to stretch this amount to 5 and even 6, if absolutely necessary. I hope you enjoy these little beauties!
Recipe notes
This recipe makes 4 large servings but you will be able to stretch it to 5 or even 6, if you like.
The base layer is optional but delicious.
Healthier individual mascarpone cheesecakes or mousse
Equipment
- Food processor
Ingredients
Cheesecake base (optional)
- 100 g (approximately 6) Mcvities Digestives Biscuits (Dark Chocolate)
- about 2 tbsp MCT oil or liquid coconut oil (or 60 g butter, melted)
- 1/2 tbsp speculaas spices (you can mix your own – recipe here)
Cheesecake mousse layer
- 1 cup natural Greek yoghurt (I like the Tamar Valley one)
- 250 g mascarpone
- 3 tbsp maple syrup
- 1 – 2 tsp vanilla paste or extract
- 1.5 tbsp lemon juice (or zest and juice from 1 lemon)
Instructions
Cheesecake base
- If making the base layer, blitz both ingredients together in a food processor until you have a crumbly mixture which looks like wet sand. Don't over-process.
- Separate equal amounts of the mixture into 4 glasses and press down gently with the back of the spoon. Set the glasses aside while you make the cheesecake layer. (I rinse the food processor at this point, to make sure I don't get crumbs in the cheesecake layer but feel free to proceed without rinsing.)
Cheesecake mousse layer
- Put all ingredients into a food processor and blitz for a few short moments, until everything is well combined and looks fluffy and gorgeous.
- Spoon equal amounts of cheesecake mousse into 4 glasses (I find this is about 3 heaped tbsp each), on top of the base layer, if using.
- Chill in the fridge until ready to eat, or eat straight away.
- Just before serving, top with some cut up berries, if desired.
Notes
28 Comments
Jeff the Chef
These little cheesecakes sound wonderful. I appreciate the way you’ve lightened up the recipe, and presented so many options.
Katerina
Thanks very much, Jeff! Hope you get to try them out!
Fran @ G'day Souffle'
I always have buckets-full of Greek yogurt in my fridge (I love it!) so this recipe would suit me just fine!
Katerina
Same here, Fran! Hope you enjoy these!
Robyn
These look absolutely amazing! I love that they are so easy to make – and use yogurt, one of my favourite ways of lightening things up! Can’t wait to try them!
Katerina
Thanks so much, Robyn – hope you get to try them out! I love using yoghurt too – so versatile!
selinasinspiration
this sounds and looks so good! Will try to make a plant-based version of this ❤
xx
Selina | Selina’s Inspiration
Katerina
Thanks Selina! Let me know how you go!
Shannon
They’re here YESSSS! I have so been looking forward to this recipe since I saw your beautiful pic on Instagram! Oh this recipe just sounds divine! Love the personal serving size, and mascarpone is always a favorite ingredient of mine! YUM!
Katerina
Thanks so much for your kind words, Shannon!! I sincerely hope that you enjoy them as much as we do!!
Gemma
Oh wow these look out of this world! I am so hungry now. Cheesecake is one of my all time favourite desserts, I will try this healthier version very soon xx
Gemma • GemmaEtc.com ❤️
Katerina
Thanks very much, Gemma! I hope you enjoy these!!
Rach
How cute is this! Definitely would make a great party dessert and love that they’re super easy too!
http://www.rdsobsessions.com
Katerina
Thanks so much, Rach! So true, they’d be great for a party!
Neil
Cheesecakes. My favourite! And I love how simple these individual ones are to make. And with a healthier take too. Can’t wait to try these! Yum!
Katerina
Thanks so much, Neil! Enjoy!
Christie
Katerina I love this delicious healthier take on marscapone cheesecakes! They look absolutely divine my friend 🙂
Katerina
Thank you so much, Christie! We love this lighter version.
jodie filogomo
Now this would be fabulous. Did you know I used to make cheesecake for my husband all the time before we got married. Not so much anymore, but he’d love this.
XOOX
Jodie
Katerina
Thanks so much Jodie. My husband definitely loves these – especially since they taste pretty decadent!
Jill
These cheesecakes sound heavenly! I love that they are individual servings!
Jill – Doused in Pink
Katerina
Thank you Jill!! That way no one fights!
Laura Bambrick
These look so delicious! And the recipe seems pretty easy to make, too! I need to see if I can give these a try! Yum!
Katerina
Super easy, Laura, but so so delicious! My favourite dessert at the moment!
Renuka
This is so enticing! Lovely recipe and beautiful presentation. I’m going to try this. 🙂
Katerina
Thank you so much, Renuka!! I really appreciate your comment!
Linger
These lovely desserts look delightfully delicious! The recipe is making my mouth water. I love that they are individual servings. Thanks so much for sharing!
Katerina
Thanks so much, Linger! They are light but delicious. Hope you enjoy!