Lighter Chocolate Cottage Cheesecake (Printable version)

A creamy, high-protein chocolate cheesecake made lighter with cottage cheese for a rich yet guilt-free dessert.

# What You 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

# Step-by-step guide:

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 fully incorporated. Press mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
03 - Using 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 - Transfer filling mixture over the cooled crust. Use a spatula to smooth the top surface evenly.
05 - Bake for 35 to 40 minutes, or until the center is just set but still slightly jiggles when gently shaken. 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 surface if desired and garnish with dark chocolate shavings.

# Expert Advice:

01 -
  • It tastes like indulgence but sneaks in 11 grams of protein per slice, so you won't feel guilty afterward.
  • The cottage cheese trick makes it silkier than you'd expect and somehow richer than traditional cheesecake, despite being lower in fat.
  • Baking time is under an hour, which means you can satisfy dessert cravings without planning days ahead.
02 -
  • Blending the cottage cheese until completely smooth is what separates creamy dreaminess from grainy regret; don't trust visual cues alone, taste a tiny bit to confirm.
  • Cooling the melted chocolate before blending prevents it from cooking the eggs and creating a scrambled texture that will haunt you.
  • Overbaking by even 5 minutes can shift the center from soft-set to rubbery, so set a timer and trust the wobble test instead of appearance.
03 -
  • Using room-temperature eggs and cooled melted chocolate prevents lumps and ensures silky blending every single time.
  • The wobble test beats a timer: the center should jiggle slightly when you nudge the pan, but the edges should look set and firm.
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