Pin it Discover a decadent, high-protein chocolate cheesecake made lighter with creamy cottage cheese instead of traditional cream cheese. This guilt-free dessert is rich, satisfying, and perfect for anyone looking to enjoy a healthy treat without sacrificing flavor.
Pin it By blending low-fat cottage cheese until perfectly smooth, you create a silky base that rivals the texture of standard cream cheese. The addition of Greek yogurt adds a pleasant tang, while dark chocolate provides a deep, sophisticated sweetness.
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.
Instructions
- Step 1
- Preheat the oven to 170°C (340°F). Line the base of a 20 cm (8-inch) springform pan with parchment paper.
- Step 2
- In a bowl, mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup. Press evenly into the bottom of the pan and bake for 8 minutes.
- Step 3
- In a food processor, blend cottage cheese for 1–2 minutes until smooth. Add yogurt, eggs, sugar, cocoa, vanilla, cornstarch, and melted chocolate, then blend until silky.
- Step 4
- Pour the filling over the crust and smooth the top.
- Step 5
- Bake for 35–40 minutes until the center is slightly wobbly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
- Step 6
- Chill in the refrigerator for at least 3 hours until fully set.
- Step 7
- Before serving, add the optional Greek yogurt topping and dark chocolate shavings.
Zusatztipps für die Zubereitung
To ensure a smooth texture, use a food processor or high-speed blender for the cottage cheese. This recipe contains approximately 215 calories per serving and includes eggs and dairy. Always double-check labels if you have specific dietary sensitivities.
Varianten und Anpassungen
For a gluten-free version, use gluten-free graham crackers for the crust. You can also swap the maple syrup for honey or agave, and choose your preferred granulated sweetener to adjust the calorie count further.
Serviervorschläge
This cheesecake is best served chilled. For extra flavor and a fresh contrast to the rich chocolate, pair each slice with fresh berries. A rubber spatula is helpful for spreading the Greek yogurt topping evenly across the top.
Pin it With 11g of protein per slice, this Lighter Chocolate Cottage Cheese Cheesecake is the perfect way to satisfy your sweet tooth while staying on track with your nutritional goals. Enjoy a slice of this silky, chocolatey goodness today!
Recipe FAQs
- → Why use cottage cheese instead of cream cheese?
Cottage cheese significantly reduces fat content while boosting protein to 11g per serving. When blended thoroughly, it creates an incredibly smooth, creamy texture that rivals traditional versions without the heavy feeling afterward.
- → Can I taste the cottage cheese in the finished dessert?
No. Blending the cottage cheese until completely smooth eliminates any lumps or distinct flavor. The intense cocoa powder and melted dark chocolate completely mask any cottage cheese taste, leaving only rich chocolate flavor.
- → How long should I chill before serving?
Refrigerate for at least 3 hours, though overnight chilling produces the firmest, most sliceable texture. The cooling process allows the proteins to set completely, resulting in clean cuts and perfect presentation.
- → What makes this version lighter?
Low-fat cottage cheese and Greek yogurt replace heavy cream cheese, reducing fat to just 8g per serving while maintaining creamy richness. The natural protein content also increases, making each slice more satisfying.
- → Can I make this gluten-free?
Simply substitute gluten-free graham crackers in the crust. All other ingredients naturally contain no gluten, making this an easy adaptation for those with sensitivities while maintaining the same delicious texture and flavor.
- → Why cool the cheesecake in the oven with the door cracked?
This gradual cooling method prevents sudden temperature changes that cause cracking. The gentle transition from oven heat to room temperature preserves the smooth surface and prevents unsightly fissures from forming on top.