A creamy, protein-rich chocolate dessert with a cocoa crust. Smooth, satisfying, and perfectly portioned for eight.
# 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
# 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 well mixed. Press evenly into the bottom of prepared pan. Bake for 8 minutes, then remove and set aside to cool.
03 - In a food processor or blender, blend 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 silky and well combined.
04 - Pour filling over cooled crust. Smooth the top with a spatula.
05 - Bake for 35 to 40 minutes, or until center is just set but still slightly wobbly. Turn off oven, crack door open slightly, and allow 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.
