Lighter Chocolate Cottage Cheese Cheesecake (Printable)

High-protein chocolate dessert made with creamy cottage cheese for a lighter twist on the classic.

# What You'll Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons coconut oil or melted butter
03 - 1 tablespoon unsweetened cocoa powder
04 - 1 tablespoon maple syrup

→ Filling

05 - 2 cups low-fat cottage cheese
06 - 3/4 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/2 cup granulated sugar or sweetener of choice
09 - 1/2 cup unsweetened cocoa powder
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon cornstarch
12 - 1/3 cup dark chocolate chips, melted and cooled

→ Topping

13 - 2 tablespoons Greek yogurt
14 - 1 tablespoon honey or maple syrup
15 - Dark chocolate shavings for serving

# How-To Steps:

01 - Preheat oven to 340°F. Line the base of an 8-inch springform pan with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until evenly mixed. Press mixture firmly into the bottom of prepared pan and bake for 8 minutes. Remove and set aside to cool.
03 - In a food processor or blender, process cottage cheese until completely smooth, approximately 1 to 2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, cornstarch, and melted chocolate. Blend until the mixture reaches a silky consistency.
04 - Pour chocolate filling mixture evenly over cooled crust. Use a rubber spatula to smooth the top surface.
05 - Bake for 35 to 40 minutes until the center is just set but still slightly wobbly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour.
06 - Remove from oven and transfer to refrigerator. Chill for at least 3 hours or until completely set.
07 - Before serving, spread Greek yogurt topping over the cheesecake if desired and garnish with dark chocolate shavings.

# Expert Tips:

01 -
  • Eleven grams of protein per slice means dessert that actually keeps you satisfied, not just full.
  • You get that rich, fudgy chocolate depth without the heavy cream cheese aftermath that makes you want to nap.
  • The cottage cheese trick creates this silky texture nobody expects—even people who swear they hate cottage cheese ask for seconds.
02 -
  • Blending the cottage cheese completely is non-negotiable—grainy cheesecake is your only real failure point, so blend longer than feels necessary.
  • That slight wobble in the center matters; overbaking makes it dense and dry, so trust the jiggle test over the clock.
  • Cool it slowly in the oven with the door cracked; rushing the cooling process causes the dreaded cracks across the top.
03 -
  • Use a springform pan with a solid bottom rather than the removable kind; it prevents filling from seeping out around the edges during the initial bake.
  • Melting the chocolate and letting it cool before adding it prevents the eggs from cooking when they make contact with hot chocolate.
  • If you're making this ahead, it actually improves after a day in the fridge as flavors marry and texture sets more completely.
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