Lighter Chocolate Cottage Cheese Cheesecake
This lighter cheesecake uses blended cottage cheese and natural sweeteners to create a rich, chocolatey dessert with fewer calories and more protein than classic cheesecake. Optional crust keeps it even lighter!
Equipment
- Blender or food processor
- Springform Pan
- Mixing bowl
- Oven
Ingredients
For the cheesecake filling
- 2 cups full fat cottage cheese
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 2 oz dark chocolate melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp cornstarch or arrowroot powder
- pinch of salt
Optional crust
- 1 cup crushed graham crackers or oat crumbs
- 2 tbsp melted butter or coconut oil
Instructions
- Preheat the oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides. If using a crust, mix the crumbs with melted butter and press into the bottom of the pan. Set aside.
- Add the cottage cheese to a blender or food processor. Blend until completely smooth with no visible curds. This ensures a creamy cheesecake texture.
- Add eggs, maple syrup, cocoa powder, melted chocolate, vanilla, cornstarch, and salt to the blender. Blend until well combined.
- Pour the filling into the prepared pan. Tap gently to release air bubbles. Place the pan on a baking sheet, and for best texture, add hot water to the baking sheet to create a shallow water bath.
- Bake for 45–55 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door, and cool for 30 minutes.
- Transfer to a cooling rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
This cheesecake can be made with or without a crust. For an even lighter result, omit the crust entirely. You can also swap maple syrup with honey or adjust sweetness to your taste.