Save This Lighter Chocolate Cottage Cheese Cheesecake is a decadent, high-protein dessert that reimagines the classic treat. By using creamy cottage cheese instead of traditional cream cheese, you get a rich and satisfying result that is significantly lighter and perfect for a guilt-free indulgence.
Save This recipe provides the perfect balance of nutrition and flavor. The high protein content makes it a great option for those looking for a healthier dessert, while the dark chocolate and cocoa ensure it remains a true treat for any chocolate lover.
Ingredients
- Crust
- 120 g (1 cup) graham cracker crumbs
- 30 g (2 tbsp) coconut oil or melted butter
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- Filling
- 500 g (2 cups) low-fat cottage cheese
- 150 g (3/4 cup) plain Greek yogurt
- 2 large eggs
- 100 g (1/2 cup) granulated sugar or sweetener of choice
- 50 g (1/2 cup) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 60 g (1/3 cup) dark chocolate chips, melted and cooled
- Topping (optional)
- 30 g (2 tbsp) Greek yogurt
- 1 tbsp honey or maple syrup
- Dark chocolate shavings (to serve)
Instructions
- 1. Prep the Oven and Pan
- Preheat the oven to 170°C (340°F). Line the base of a 20 cm (8-inch) springform pan with parchment paper.
- 2. Prepare the Crust
- 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.
- 3. Blend the Filling
- 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.
- 4. Assemble
- Pour filling over the cooled crust. Smooth the top.
- 5. Bake and Cool
- 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.
- 6. Chill
- Remove from oven and chill in the refrigerator for at least 3 hours, or until fully set.
- 7. Garnish and Serve
- Before serving, spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings.
Zusatztipps für die Zubereitung
To ensure a velvety smooth filling, it is vital to blend the cottage cheese thoroughly before adding the other ingredients. Additionally, allowing the cheesecake to cool slowly in the oven with the door cracked helps prevent the surface from cracking.
Varianten und Anpassungen
You can easily adapt this recipe to your dietary needs. For a gluten-free version, simply use gluten-free graham crackers for the crust. If you prefer different sweeteners, you can swap the maple syrup for honey or agave nectar.
Serviervorschläge
For an extra burst of freshness and flavor, pair a slice of this cheesecake with a side of fresh strawberries or raspberries. The tartness of the berries complements the rich chocolate profile beautifully.
Save With only 215 calories and 11 grams of protein per serving, this Lighter Chocolate Cottage Cheese Cheesecake is the ultimate way to enjoy a decadent dessert while staying on track with your nutritional goals.
Questions & Answers
- → Can I taste the cottage cheese?
No. When blended thoroughly until completely smooth, the cottage cheese becomes undetectable. The cocoa powder, melted dark chocolate, and vanilla mask any tanginess, leaving only rich chocolate flavor and creamy texture.
- → Why does this use cottage cheese instead of cream cheese?
Cottage cheese significantly reduces fat while boosting protein content. It creates a lighter, fluffier texture compared to dense traditional cheesecake. Combined with Greek yogurt, you still achieve the silky mouthfeel but with fewer calories and more nutritional benefits.
- → How long does this need to chill?
Refrigerate for at least 3 hours, though overnight chilling yields the best texture. The filling needs this time to fully set and develop the proper creamy consistency. Plan accordingly when serving for special occasions.
- → What makes this version lighter?
Low-fat cottage cheese and plain Greek yogurt replace full-fat cream cheese, dramatically cutting calories and fat while increasing protein. The crust uses minimal coconut oil just to bind the crumbs, and the filling relies on cocoa intensity rather than heavy fats for satisfaction.
- → Can I make this gluten-free?
Absolutely. Simply swap standard graham crackers for certified gluten-free graham crackers or crushed gluten-free vanilla wafers. Double-check that your cocoa powder and other ingredients are certified gluten-free if needed for dietary restrictions.
- → Why cool the cheesecake in the oven with the door cracked?
This gradual cooling technique prevents sudden temperature changes that cause cracks. As the cheesecake cools slowly, it contracts gently rather than rapidly pulling apart. This extra step ensures a smooth, flawless surface for topping and serving.