Save The first time I told my husband I was making cheesecake with cottage cheese, he looked at me like I'd announced I was putting broccoli in brownies. But honestly, this chocolate version has become the dessert I actually crave, and the protein boost means I don't feel like I need a nap after eating a slice.
I made this for my sister's birthday last summer, and she called me two days later asking for the recipe because she couldn't stop thinking about it. Her teenage son, who usually turns his nose up at anything labeled healthy, ate two slices before asking what was actually in it.
Ingredients
- Graham cracker crumbs: These create that classic cheesecake base, and the cocoa powder mixed in gives it an extra chocolate kick from the bottom up
- Coconut oil: I love coconut oil here because it adds a subtle sweetness, but melted butter works perfectly if that's what you have on hand
- Cottage cheese: The secret ingredient that makes this recipe work, just trust the process and blend it until it's completely smooth
- Greek yogurt: This adds tang and creaminess while keeping things lighter than traditional cream cheese
- Eggs: Room temperature eggs incorporate better and help set the cheesecake without making it rubbery
- Cocoa powder: Use good quality cocoa here because it's the main chocolate flavor in your filling
- Cornstarch: Just a tablespoon helps stabilize everything and prevents cracking while keeping the texture smooth
- Dark chocolate: Melted and folded in, this creates those deep chocolate notes that make it feel indulgent
Instructions
- Prepare your pan and crust:
- Preheat your oven to 170°C (340°F) and line the bottom of a 20 cm (8-inch) springform pan with parchment paper. Mix the graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until everything comes together in a damp, pressable mixture. Press it firmly and evenly into the bottom of your pan, then bake for 8 minutes to set it.
- Blend the filling until silky:
- Blend your cottage cheese in a food processor or blender for a full 1 to 2 minutes until it's completely smooth with no lumps remaining. Add the Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate, then blend again until the mixture is silky and uniform.
- Bake slowly and cool patiently:
- Pour the filling over your cooled crust and smooth the top with a spatula. Bake for 35 to 40 minutes until the center is just set but still has a slight wobble when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour, then refrigerate for at least 3 hours until fully set.
Save My mother-in-law asked for the recipe after Thanksgiving dinner, and when I told her the main ingredient was cottage cheese, she laughed and said she never would have guessed. Now she makes it for her book club and claims she invented it.
Making It Your Own
I've topped this with fresh raspberries when they're in season, and the tart fruit cuts through the richness beautifully. Sometimes I'll add a teaspoon of espresso powder to the filling for a mocha version that wakes everything up.
The Texture Secret
Room temperature ingredients blend together much better, so try to pull your eggs and yogurt out about 30 minutes before you start. The cornstarch might seem unusual, but it's what gives this cheesecake that perfect, creamy set without being dense.
Serving Suggestions
This cheesecake is actually best when it's been refrigerated overnight, giving the flavors time to deepen and the texture to firm up perfectly. I like to let it sit at room temperature for about 15 minutes before serving because the chocolate flavor comes through more clearly when it's not ice-cold.
- A dollop of the Greek yogurt topping on each slice makes it feel fancy
- Fresh berries or a drizzle of melted chocolate on top never hurt anyone
- This keeps well in the refrigerator for up to 5 days, though it rarely lasts that long in my house
Save There's something deeply satisfying about serving a dessert that feels indulgent but actually packs a nutritional punch. This cheesecake has earned its permanent spot in my regular rotation.
Recipe FAQ
- → Why use cottage cheese instead of cream cheese?
Cottage cheese creates a lighter texture while boosting protein content significantly. When blended until completely smooth, it provides the same creamy consistency as traditional cream cheese but with fewer calories and more nutritional benefits.
- → How do I ensure a smooth texture?
Blend the cottage cheese in a food processor or blender for 1–2 minutes until absolutely silky and no lumps remain. This step is crucial for achieving that luxurious, creamy texture throughout the filling.
- → Can I make this ahead of time?
Yes, this actually improves with time. Make it up to 2 days in advance and keep it refrigerated. The flavors develop and the texture becomes even creamier after resting overnight.
- → Why cool the cheesecake in the oven with the door cracked?
This gradual cooling method prevents sudden temperature changes that can cause cracking. It helps the cheesecake set gently while maintaining a smooth surface and creamy interior.
- → Can I freeze leftovers?
Absolutely. Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight for the best texture and flavor.
- → What makes this version lighter?
The combination of low-fat cottage cheese and Greek yogurt replaces most of the traditional cream cheese, significantly reducing fat content while maintaining creaminess. The result has about 215 calories and 11g protein per serving.