Name: Chocolate Cottage Cheese Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: For the optional crust:; Almond flour; Cocoa powder; Melted butter; Sweetener of choice; Cottage cheese; Eggs; Unsweetened cocoa powder; Arrowroot powder or cornstarch; Granulated sweetener of choice; Vanilla extract; Lemon zest (optional); Salt; Chocolate chips (optional); Peanut butter (optional, for drizzling)

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Why You’ll Love This Recipe

High in protein – Thanks to the cottage cheese, this cheesecake is both satisfying and nutrient-rich.
Creamy and decadent – You get all the smooth texture of classic cheesecake with fewer carbs.
Low-carb and gluten-free – A great option for anyone following a keto or low-sugar diet.
Simple ingredients – Everything you need is probably already in your kitchen.
No cream cheese required – Cottage cheese does the job while being lighter and lower in fat.
Chocolate lovers’ dream – Rich cocoa and chocolate chips take this dessert to the next level.
Make-ahead friendly – Even better the next day after chilling in the fridge.
Customizable toppings – Drizzle with peanut butter or add nuts, berries, or sugar-free syrup.
Perfect for any occasion – Elegant enough for dinner parties, easy enough for weeknights.
Kid-approved – They’ll love the chocolatey flavor, and you’ll love the healthier ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust (optional):

Almond flour
Cocoa powder
Melted butter
Sweetener of choice

For the filling:

Cottage cheese
Eggs
Unsweetened cocoa powder
Arrowroot powder or cornstarch
Granulated sweetener of choice
Vanilla extract
Lemon zest (optional for a refreshing hint)
Salt
Chocolate chips (optional)
Peanut butter for drizzling (optional)

directions

Prepare the crust (optional):

Preheat the oven to 350°F (175°C).
Mix almond flour, cocoa powder, melted butter, and sweetener. Press into the bottom of a springform or cake pan. Bake for 8–10 minutes. Let cool.

Prepare the filling:
3. In a food processor, blend cottage cheese until smooth.
4. Add eggs, cocoa powder, arrowroot or cornstarch, sweetener, vanilla, lemon zest (if using), and salt. Blend until creamy and well combined.
5. Pour the mixture over the crust (or directly into the pan if not using a crust).
6. Sprinkle with chocolate chips if desired.

Bake the cheesecake:
7. Bake at 350°F (175°C) for 30 minutes or until the center is set and the top is puffed.
8. Let it cool in the pan for 15 minutes. The cheesecake will deflate slightly.
9. Chill in the fridge for at least 3 hours, preferably overnight.

Serve:
10. Slice and drizzle with peanut butter, or top with fresh fruit or nuts if desired.

Servings and timing

Servings: 6–8 slices
Prep time: 10 minutes
Cook time: 30 minutes
Chill time: 3+ hours (for best results)
Total time: 3 hours 40 minutes

Variations

Add espresso powder for a mocha cheesecake vibe.
Swap in ricotta if you’re out of cottage cheese.
Use Greek yogurt to enhance protein even more.
Top with whipped cream or coconut cream for a fancier presentation.
Add nuts like chopped pecans or walnuts for crunch.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before enjoying. No reheating necessary—this cheesecake is best served chilled.

FAQs

Can I substitute cream cheese for cottage cheese?

Yes, but you’ll lose some of the protein and reduce the health benefits. Cottage cheese keeps it lighter.

Is this cheesecake keto-friendly?

Yes! Especially if you use a sugar-free sweetener and almond flour crust.

Can I make it crustless?

Absolutely. It’s just as delicious without the crust.

Do I need to blend the cottage cheese?

Yes, for a smooth, creamy texture, blending is essential.

Can I use low-fat or fat-free cottage cheese?

Yes, but full-fat will give a creamier, richer cheesecake.

What’s the texture like?

It’s creamy and smooth, similar to traditional cheesecake, especially after chilling.

Can I make it in a muffin tin for minis?

Yes, just reduce baking time to about 15–20 minutes.

Is arrowroot powder necessary?

It helps with texture, but you can use cornstarch or omit for a denser result.

How long does it need to chill?

At least 3 hours, but overnight is best for firm slices.

Can I use a hand mixer instead of a food processor?

A blender or food processor is ideal for a creamy texture, but a mixer works if the cottage cheese is pre-blended.

Conclusion

Chocolate Cottage Cheese Cheesecake is a must-try dessert that combines indulgence with wellness. Whether you’re watching carbs, boosting your protein intake, or just craving something rich and chocolatey, this cheesecake delivers. It’s proof that you don’t need heavy ingredients to enjoy a truly satisfying treat