Lighter Chocolate Cottage Cheesecake (Printable version)

A rich chocolate dessert made lighter with cottage cheese for extra protein and creamy texture.

# Ingredient list:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tbsp coconut oil or melted butter
03 - 1 tbsp unsweetened cocoa powder
04 - 1 tbsp 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 tsp vanilla extract
11 - 1 tbsp cornstarch
12 - 1/3 cup dark chocolate chips, melted and cooled

→ Topping (optional)

13 - 2 tbsp Greek yogurt
14 - 1 tbsp honey or maple syrup
15 - Dark chocolate shavings (to serve)

# Step-by-step guide:

01 - Preheat the oven to 340°F. Line the base of an 8-inch springform pan with parchment paper.
02 - In a bowl, mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
03 - In a food processor or blender, blend cottage cheese until completely smooth, about 1–2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until silky.
04 - Pour filling over the cooled crust. Smooth the top.
05 - Bake for 35–40 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
06 - Remove from oven and chill in the refrigerator for at least 3 hours, or until fully set.
07 - Before serving, spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings.

# Expert tips:

01 -
  • You get that genuine cheesecake experience without the post-dessert heaviness
  • The cottage cheese creates this incredibly creamy texture that nobody can identify
  • Each slice packs 11g of protein so you can have seconds without guilt
02 -
  • Don't skip the initial cottage cheese blending step or you'll end up with a grainy texture that ruins the experience
  • Letting the cheesecake cool gradually in the oven with the door cracked is the difference between a cracked cake and a flawless one
  • The cheesecake continues to set as it chills, so removing it from the oven while the center still wobbles slightly is actually correct
03 -
  • A water bath isn't necessary but will give you the smoothest, most luxurious texture if you're feeling ambitious
  • The cheesecake is actually better on day two, so making it the night before serving is ideal
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