Lighter Chocolate Cottage Cheesecake (Printable)

A decadent chocolate dessert made lighter with protein-rich cottage cheese. Silky smooth, guilt-free indulgence.

# 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 garnish

# How-To Steps:

01 - Preheat oven to 340°F. Line the base of an 8-inch springform pan with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until fully incorporated. Press mixture evenly across the bottom of the prepared pan. Bake for 8 minutes, then remove and allow to cool.
03 - Process cottage cheese in a food processor or blender until completely smooth, approximately 1 to 2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, cornstarch, and melted chocolate. Blend until the mixture achieves a silky consistency.
04 - Pour filling over the cooled crust base. Smooth the top surface with a rubber spatula to create an even layer.
05 - Bake for 35 to 40 minutes until the center is just set but retains a slight wobble. Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour.
06 - Remove from oven and refrigerate for a minimum of 3 hours until completely set.
07 - Before serving, spread Greek yogurt topping if desired and garnish with dark chocolate shavings.

# Expert Tips:

01 -
  • You get that decadent cheesecake richness without the post-dessert guilt, thanks to the protein-packed cottage cheese and Greek yogurt swap.
  • It tastes like you spent hours in the kitchen, but honestly, the active time is barely 20 minutes.
  • This dessert actually keeps you satisfied longer because of the protein, so a small slice truly feels indulgent enough.
02 -
  • Blending the cottage cheese until completely smooth is non-negotiable; I learned this the hard way when I rushed and ended up with a grainy texture that no amount of baking could fix.
  • The slight wobble in the center when you remove it from the oven is essential—overbaking makes it dry and crumbly, so trust the wobble.
  • Cooling inside the turned-off oven prevents the dreaded surface cracks that happen when cheesecake temperature changes too quickly.
03 -
  • Don't skip the parchment paper lining; it makes removal infinitely easier and prevents the bottom from sticking to the pan.
  • Bring all ingredients to room temperature before blending so they combine more smoothly and create a lighter, airier texture.
  • The cooling hour inside the turned-off oven is where the magic happens—it prevents cracks and ensures the texture sets evenly.
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