Lighter Chocolate Cottage Cheesecake (Printable Version)

A rich, creamy chocolate dessert made lighter with cottage cheese and Greek yogurt for added protein while maintaining decadent flavor.

# 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)

# How-To Steps:

01 - Preheat oven to 340°F. Line base of 8-inch springform pan with parchment paper.
02 - Mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into bottom of prepared pan. Bake for 8 minutes, then set aside.
03 - 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 cooled crust. Smooth the top.
05 - Bake for 35–40 minutes, or until center is just set but still slightly wobbly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
06 - Remove from oven and chill in 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 luxurious chocolate cheesecake experience while accidentally hitting your protein goals
  • The cottage cheese creates an incredibly silky texture that's somehow lighter than cream cheese
02 -
  • Blending the cottage cheese until it's completely smooth is non-negotiable, any lumps will ruin the silky texture
  • The cooling-in-the-oven step might seem unnecessary but it prevents cracking and creates that custard-like creaminess
03 -
  • If you can only find large-curd cottage cheese, press it through a fine-mesh sieve before blending for the smoothest results
  • A water bath isn't strictly necessary but will give you the most restaurant-like texture if you're feeling fancy
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