Lighter Chocolate Cottage Cheesecake (Printable)

A rich, creamy chocolate dessert made lighter with cottage cheese and Greek yogurt. High-protein, indulgent, and satisfying.

# Required Ingredients:

→ 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 garnish

# Directions:

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 mixed. Press mixture evenly into the bottom of prepared pan. Bake for 8 minutes then set aside to cool.
03 - In a food processor or blender, blend cottage cheese until completely smooth, approximately 1 to 2 minutes.
04 - Add Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, cornstarch, and melted chocolate to the processed cottage cheese. Blend until silky and uniform.
05 - Pour filling mixture over the cooled crust. Smooth the top surface with a spatula.
06 - Bake for 35 to 40 minutes until center is just set but still slightly wobbly. Turn off oven, crack door open, and allow cheesecake to cool inside for 1 hour.
07 - Remove from oven and refrigerate for at least 3 hours or until completely set.
08 - Before serving, spread Greek yogurt topping if desired and garnish with dark chocolate shavings.

# Expert Advice:

01 -
  • You get that rich, fudgy chocolate cheesecake experience without the guilt or the dense heaviness that sits in your stomach for hours.
  • The protein content is genuinely high enough to feel like it could almost count as breakfast, which makes sneaking a slice in the morning feel less like cheating and more like self-care.
02 -
  • Blending the cottage cheese until completely smooth is non-negotiable—any graininess will haunt you in every bite, so give it those full 2 minutes without rushing.
  • The wobbly center is your friend, not a sign of failure, because it will firm up beautifully as it cools and chills, resulting in that perfect creamy texture.
03 -
  • Room temperature ingredients blend together more smoothly and create a lighter filling, so pull your eggs, cottage cheese, and yogurt out of the fridge about 30 minutes before you start.
  • Cracking the oven door and letting the cheesecake cool inside is the single best thing you can do to prevent those frustrating cracks that happen when the temperature changes too quickly.
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