Lighter Chocolate Cottage Cheesecake (Print version)

Decadent chocolate dessert with creamy cottage cheese for a lighter, protein-packed twist on the classic.

# What You'll 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

# Cooking Steps:

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 thoroughly blended. Press mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and allow to cool.
03 - Using a food processor or blender, puree cottage cheese until completely smooth, approximately 1 to 2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, cornstarch, and melted chocolate. Continue blending until the mixture reaches a silky consistency.
04 - Pour filling over the cooled crust and smooth the surface with a spatula.
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 slightly, 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 Greek yogurt topping over the surface if desired and garnish with dark chocolate shavings.

# Expert Advice:

01 -
  • High protein means you can actually enjoy a real slice without the guilt spiral afterward.
  • The chocolate flavor is so deep and satisfying that no one will guess it's made lighter.
  • It tastes decadent but won't leave you feeling sluggish—that's the real magic here.
02 -
  • That wobbly center is your friend—overbaking leads to a dry, crumbly texture that defeats the entire purpose of making a cheesecake.
  • Blending the cottage cheese is not optional; lumpy texture will haunt you, so invest the two minutes to make it completely smooth.
  • Cooling it slowly in the oven matters more than you'd think; rapid temperature changes cause those ugly cracks everyone tries to hide.
03 -
  • Use room-temperature ingredients for smoother blending and a more consistent texture throughout the final cheesecake.
  • If your cottage cheese seems particularly watery, strain it through cheesecloth for 30 minutes before blending to avoid a soggy crust.
  • Dark chocolate chips matter here—they melt more evenly and add genuine depth compared to milk chocolate.
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