Description
This Chocolate Cottage Cheese Cheesecake is a high-protein, low-carb dessert that’s creamy, chocolatey, and surprisingly healthy. Made without cream cheese, this cheesecake features blended cottage cheese, cocoa, and a touch of vanilla for rich flavor without the guilt. It’s perfect for keto, gluten-free, and health-conscious dessert lovers who don’t want to compromise on taste.
Ingredients
- For the optional crust:
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Almond flour
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Cocoa powder
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Melted butter
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Sweetener of choice
For the filling:
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Cottage cheese
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Eggs
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Unsweetened cocoa powder
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Arrowroot powder or cornstarch
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Granulated sweetener of choice
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Vanilla extract
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Lemon zest (optional)
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Salt
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Chocolate chips (optional)
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Peanut butter (optional, for drizzling)
Instructions
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Preheat Oven: Set oven to 350°F (175°C).
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Make Crust (Optional): Combine almond flour, cocoa powder, melted butter, and sweetener. Press into a springform or cake pan. Bake for 8–10 minutes, then cool.
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Prepare Filling: In a food processor, blend cottage cheese until smooth. Add eggs, cocoa powder, arrowroot or cornstarch, sweetener, vanilla, lemon zest, and salt. Blend until creamy.
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Assemble: Pour filling over crust (or into pan directly if skipping crust). Top with chocolate chips if using.
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Bake: Bake for 30 minutes until the center is just set and top is slightly puffed.
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Cool: Let cool in pan for 15 minutes, then transfer to fridge for at least 3 hours or overnight.
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Serve: Slice and enjoy as-is or with a drizzle of peanut butter, berries, or nuts.
Notes
- Mocha version: Add 1 tsp espresso powder to the filling.
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Swap alert: Ricotta or Greek yogurt can sub for cottage cheese if needed.
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Mini cheesecakes: Use muffin tins and bake for 15–20 minutes.
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Toppings: Try whipped cream, coconut cream, or sugar-free syrup.
- Texture tip: Blending the cottage cheese is crucial for a smooth result.
