• 250 g digestive biscuits/graham cracker crumbs
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon natural sweetener/sugar of choice
  • 2 tablespoons light butter/coconut oil


  • 500 g low fat/fat free cream cheese
  • 200 g light Ricotta
  • 2 eggs
  • ½ cup natural sweetener/sugar of choice
  • 2 tablespoons cornflour/corn starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup melted dark/semi sweet chocolate


  • Preheat oven 180C | 356F. Grease a shallow small – medium sized round springform cake pan.
  • Mix together base ingredients until combined well, and press down into the tin. Refrigerate and prepare cheesecake.
  • Combine the cream cheese, ricotta, eggs and sweetener in a bowl. Beat on low speed until smooth and combined.
  • Add the cornflour/starch, lemon juice and vanilla, beating for a further 2 minutes on low speed until smooth and creamy.
  • Pour onto chocolate base into prepared pan and spoon melted chocolate over the top. Swirl chocolate around with the back of a knife to create a marble effect.
  • Bake in the oven for 30 – 40 minutes, or until just set in centre.
  • When cheesecake is set and top has slightly browned, remove from oven and allow 15 minutes to cool. Place in the fridge for 1 hour to chill.


Serving: 1g | Calories: 129kcal | Carbohydrates: 9g | Protein: 6.3g | Fat: 7g