This is such a quick and easy recipe. If you have a food processor, it turns out unbelievable silky and smooth. If you don’t, then let the ricotta and cream cheese come to room temperature and mix it up with a fork. Either way, it turns out to be chocolatey goodness that resembles a good cheesecake!

1 block cream cheese, softened (full fat, low-fat, or fat-free all work equally well for this)
1 15oz container part-skim ricotta (again, full fat, low-fat, and fat-free all work well)
2 T good cocoa powder
1/4 C low-calorie or no-calorie sweetener
2 tsp vanilla
pinch salt

Combine the cream cheese and ricotta in food processor and process until smooth. Add cocoa, sweetener, vanilla, and salt and continue to process until well combined and smooth. About halfway through, be sure to stop your processor and scrape the sides of the bowl down!

Transfer to preferred serving container and chill!
Serve cold (and delicious!)