Lighter Chocolate Cottage Cheese Cheesecake (Print Version)

Decadent chocolate cheesecake made lighter with creamy cottage cheese. High-protein, lower-fat dessert that's rich and satisfying.

# 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 garnish

# How to Make It:

01 - Preheat oven to 340°F. Line the base of an 8-inch springform pan with parchment paper.
02 - In a bowl, combine graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until evenly mixed. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then 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, homogeneous consistency.
04 - Pour the filling mixture over the cooled crust. Use a spatula to smooth the top surface evenly.
05 - Bake for 35 to 40 minutes until the center is just set but still exhibits slight movement when the pan is gently shaken. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
06 - Remove from oven and transfer to refrigerator. Chill for a minimum of 3 hours, or until the cheesecake is completely set and firm.
07 - Before serving, spread Greek yogurt topping over the surface if desired and garnish with dark chocolate shavings.

# Additional Tips::

01 -
  • It delivers all the decadence of a classic cheesecake but with way more protein and less guilt.
  • The cottage cheese blends so smoothly that even picky eaters won't know it's hiding in there.
  • You can make it ahead and let it chill overnight, which means less stress on the day you serve it.
  • The chocolate flavor is deep and satisfying without being overly sweet or heavy.
02 -
  • Blend the cottage cheese longer than you think you need to, because even tiny lumps will show up in the final texture.
  • Don't open the oven door while it's baking or the cheesecake might crack from the sudden temperature change.
  • Let it chill fully before slicing, or the filling will be too soft and won't hold its shape on the plate.
03 -
  • Use full-fat cottage cheese if you want an even creamier texture and don't mind the extra calories.
  • Let all your ingredients come to room temperature before blending so the filling mixes more evenly and bakes more uniformly.
  • If the top does crack, just cover it with the yogurt topping and chocolate shavings—no one will ever know.
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