Pin this The first time I mentioned cottage cheese in a cheesecake recipe, my sister looked at me like I had lost my mind. We were standing in her kitchen, me scrolling through protein-focused desserts and her raising one eyebrow so high it nearly disappeared into her hairline. But when that first silky slice came out of the fridge, the skepticism evaporated. Now she texts me every other week asking if I have any more of those weird healthy desserts up my sleeve.
I made this for a dinner party back in early spring, right when everyone was starting to think about swimsuit season but still needing real dessert. My friend Sarah, who claims she hates healthy versions of anything, went back for seconds. Then she asked for the recipe. Then she texted me at 10 PM that night to tell me she was already planning to make it for her book club.
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Ingredients
- Graham cracker crumbs: These form the chocolate kissed foundation that holds everything together
- Coconut oil or melted butter: I have used both successfully but coconut oil adds a subtle tropical note that pairs beautifully with dark chocolate
- Unsweetened cocoa powder: Do not skip this in the crust because it creates that deep chocolate flavor throughout every layer
- Maple syrup: Just enough sweetness to bind the crust without making it cloying
- Low fat cottage cheese: The secret ingredient that transforms this into something creamy yet light
- Plain Greek yogurt: Adds tang and silkiness while keeping the protein content high
- Eggs: Room temperature eggs blend better and help create that smooth custard like texture
- Granulated sugar or sweetener: I have tested this with coconut sugar and erythritol both work beautifully
- Unsweetened cocoa powder: Use a good quality Dutch process cocoa for the deepest chocolate flavor
- Vanilla extract: Pure vanilla makes a noticeable difference here
- Cornstarch: Just one tablespoon helps stabilize the filling without affecting the taste
- Dark chocolate chips: Melt these slowly and let them cool slightly before adding to the filling
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Instructions
- Get your oven and pan ready:
- Preheat to 170°C and line your springform pan with parchment paper so you can easily remove the cheesecake later
- Make the chocolate crust:
- Mix the crumbs cocoa powder coconut oil and maple syrup until it looks like wet sand then press it firmly into the pan bottom
- Briefly bake the crust:
- Eight minutes is enough to set it and release those chocolate toasted aromas that will make your kitchen smell incredible
- Blend the filling until impossibly smooth:
- Start with the cottage cheese alone and blend for a full minute or two because any lumps will ruin the silky texture
- Add everything else and blend again:
- Dump in the yogurt eggs sugar cocoa vanilla cornstarch and that melted chocolate then blend until it looks like glossy chocolate mousse
- Pour and smooth:
- Spread the filling over your cooled crust and use a spatula to create an even surface
- Bake until just set:
- About 35 to 40 minutes gives you that perfect wobbly center that firms up beautifully as it chills
- The crucial cooling phase:
- Turn off the oven crack the door and let it cool gradually for an hour then chill for at least three hours or overnight if you can wait that long
- Finish it off:
- Swirl on some Greek yogurt mixed with honey and shower it with dark chocolate shavings right before serving
Pin this This recipe has become my go to for birthdays when the birthday person claims they do not want anything heavy but still want something that feels special. Last month I made it for my dad who has been trying to eat lighter and he said it was the first time he felt satisfied after dessert without needing to unbutton his pants.
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Making It Your Own
I have played around with different crust options when I was out of graham crackers. Almond flour mixed with a little cocoa and coconut oil works for a grain free version though the texture is more crumbly. Once I crushed some chocolate graham crackers instead of plain ones and the result was so intensely chocolate that it almost felt like cheating.
Serving Ideas
Fresh berries are the obvious choice here because their tartness cuts through the rich chocolate. I have also served it with a dollop of whipped coconut cream for anyone who wants extra indulgence. My favorite accidental discovery was pairing a slice with a shot of espresso the bitterness somehow makes the chocolate taste even deeper.
Storage and Make Ahead Tips
This cheesecake actually improves after a day or two in the fridge as the flavors meld together. I often make it the night before a gathering because it frees up so much time on the day of.
- Wrap individual slices in plastic and freeze them for those emergency dessert cravings
- The crust can be made a day ahead and kept at room temperature wrapped tightly
- If you are taking this somewhere transport it chilled and keep it in a cooler until serving
Pin this There is something deeply satisfying about serving a dessert that feels indulgent but secretly fits into a healthier way of eating. That first bite of silky chocolate with the slight crunch of the cocoa crust never gets old.
Frequently Asked Recipe Questions
- → Can I taste the cottage cheese in the finished cheesecake?
No, when blended until completely smooth, the cottage cheese becomes indistinguishable from cream cheese. The cocoa powder and melted dark chocolate mask any tanginess, resulting in a purely chocolate-forward flavor profile.
- → Why does the cheesecake need to cool in the oven with the door cracked?
This gradual cooling method prevents the cheesecake from sinking or cracking dramatically. The residual heat allows the center to finish setting gently while the temperature differential reduces shock that typically causes surface cracks.
- → Can I use a blender instead of a food processor?
Yes, a high-speed blender works exceptionally well for smoothing the cottage cheese. Just ensure you blend for the full 1-2 minutes to eliminate any curds—the texture should be completely silky before adding remaining ingredients.
- → How long will this cheesecake keep in the refrigerator?
Properly covered, this cheesecake will stay fresh for up to 5 days. The flavors actually deepen after the first day, making it excellent for make-ahead entertaining. For longer storage, individual slices freeze well for up to 2 months.
- → What's the purpose of cornstarch in the filling?
Cornstarch acts as a stabilizer that helps the cheesecake set properly without becoming rubbery. It binds moisture during baking, ensuring the texture remains creamy rather than curdled, especially important when using cottage cheese which has a higher water content than cream cheese.
- → Can I make this without a springform pan?
While a springform pan makes removal easiest, you can use a standard round cake pan lined with parchment paper that overhangs the sides. The overhang acts as handles to lift the cheesecake out once chilled and set.
