Lighter Chocolate Cottage Cheesecake (Printable)

Decadent chocolate cheesecake made lighter with cottage cheese for a high-protein, creamy dessert.

# Components:

→ 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

# Method:

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 well mixed. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
03 - In a food processor or blender, blend cottage cheese until completely smooth, about 1 to 2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until silky and combined.
04 - Pour filling over the cooled crust and smooth the top surface.
05 - Bake for 35 to 40 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
06 - Remove from oven and refrigerate 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 Advice:

01 -
  • High protein means you stay satisfied longer, making this feel like a real treat rather than empty calories.
  • The cottage cheese swap creates an impossibly creamy texture that fooled everyone at my dinner table into thinking it was traditional cheesecake.
  • It actually tastes better the next day, so you can make it ahead and have one less thing to stress about.
02 -
  • Blending the cottage cheese until completely smooth is non-negotiable—any graininess will show up in your final cheesecake, so don't rush this step.
  • Opening the oven door during baking will drop the temperature and ruin your texture, so trust the timing even if you're curious.
  • Letting it cool gradually in the oven, then chilling fully, prevents cracks and gives you the silkiest possible filling.
03 -
  • Measure your cottage cheese by weight, not volume—it compresses differently depending on how it's packed, and weight ensures consistency.
  • Use a springform pan specifically because the removable sides let you slide the cheesecake onto a plate for impressive presentation without flipping it.
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