Pin it The first time I told my friends I was making a chocolate cheesecake with cottage cheese, they looked at me like I had just suggested putting broccoli in brownies. But honestly, that skepticism vanished the moment they took their first bite. The texture is impossibly silky, the chocolate flavor is intense without being overwhelming, and somehow it manages to feel lighter than traditional cheesecake while still being completely indulgent. I have made this for dinner parties, late night cravings, and even as a post workout treat that does not feel like punishment.
Last summer, my sister came to visit and I had this chilling in the fridge when she arrived after a long flight. She took one bite, closed her eyes, and whispered that I had ruined regular cheesecake for her forever. We ended up eating half the cake that night while watching old movies, and she demanded I teach her the recipe before she even unpacked. Now she makes it for her family and sends me photos of their messy chocolate faced kids every single time.
Ingredients
- Graham cracker crumbs: The foundation of any great cheesecake crust, these provide the perfect slightly sweet, crunchy base that balances the rich filling
- Coconut oil: I prefer coconut oil for its subtle sweetness and how it firms up beautifully when chilled, but melted butter works perfectly too
- Unsweetened cocoa powder: This gives the crust a deep chocolate flavor that makes the whole cake feel more sophisticated and intentional
- Maple syrup: Just a tablespoon adds a lovely depth of flavor that white sugar alone cannot achieve
- Low fat cottage cheese: The secret weapon that makes this cheesecake so light and protein packed while still delivering incredible creaminess
- Plain Greek yogurt: Adds tang and extra protein while contributing to that silky smooth texture we are after
- Large eggs: Essential for structure and that perfect custard like texture that sets up beautifully
- Granulated sugar: You can use your preferred sweetener here, but do not skip it entirely as it affects the texture
- Unsweetened cocoa powder: Use a good quality Dutch processed cocoa for the smoothest, richest chocolate flavor
- Vanilla extract: Always use pure vanilla extract here because the flavor really shines through
- Cornstarch: Just a tablespoon helps stabilize the filling and prevents cracks while keeping the texture silky
- Dark chocolate chips: Melting these into the filling takes the chocolate flavor to the next level and adds a slight complexity
- Greek yogurt topping: This creates a beautiful contrast and makes the cheesecake feel even more special
- Honey or maple syrup: Sweetens the topping just enough to complement without overpowering
- Dark chocolate shavings: The finishing touch that makes this look like it came from a bakery
Instructions
- Prep your pan and oven:
- Preheat your oven to 170°C and line the bottom of an 8 inch springform pan with parchment paper, then trust me, wrap the outside in foil to prevent any water bath leaks.
- Make the chocolate crust:
- Mix the graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until everything is evenly moistened and the texture resembles wet sand.
- Press and bake the crust:
- Press the mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to create an even layer, then bake for just 8 minutes.
- Blend the cottage cheese:
- Blend the cottage cheese in your food processor until it is completely smooth, which takes about 1 to 2 minutes, and do not rush this step because grainy filling is the enemy.
- Add the remaining filling ingredients:
- Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and that melted chocolate, then blend until the mixture is silky and completely smooth.
- Pour and smooth:
- Pour the filling over your cooled crust and smooth the top with an offset spatula, giving the pan a gentle tap on the counter to release any air bubbles.
- Bake with patience:
- Bake for 35 to 40 minutes until the center is just set but still has a slight wobble, like gelatin, then turn off the oven and crack the door to let it cool gradually.
- The crucial cooling time:
- Let the cheesecake cool in the oven for 1 hour with the door cracked, then refrigerate for at least 3 hours or overnight for the best texture.
- Add the finishing touches:
- Spread the Greek yogurt topping over the chilled cheesecake if you want to be fancy, then sprinkle generously with dark chocolate shavings.
Pin it 
Pin it This cheesecake has become my go to for everything from birthday celebrations to solo Netflix binges. There is something deeply satisfying about serving a dessert that feels so indulgent while secretly packing 11 grams of protein per slice. My husband actually requests this over traditional cheesecake now, and he is usually the first to complain when I try to make recipes healthier.
Making It Your Own
I have experimented with different crust variations over the years, from crushed chocolate cookies to almond flour blends, but the graham cracker cocoa combo remains my favorite. The slight crunch and not too sweet base perfectly balances the rich filling. Feel free to add a pinch of sea salt to the crust if you like that sweet salty combination.
Serving Suggestions
Fresh berries are absolutely perfect alongside this chocolate cheesecake, especially raspberries or strawberries that add brightness and tartness. A dollop of whipped cream never hurt anyone either, and sometimes I will drizzle a little extra melted chocolate over individual slices for guests who really want to indulge. The contrast of temperatures when you serve it slightly chilled with room temperature berries is pretty magical.
Storage And Make Ahead Tips
This cheesecake actually tastes better on day two, which makes it perfect for making ahead of time for parties or meal prep. It keeps well in the refrigerator for up to five days, though it rarely lasts that long in my house.
- Freeze individual slices wrapped tightly in plastic for up to two months
- Let frozen slices thaw in the refrigerator overnight for best texture
- The topping is best added right before serving as it can become watery after refrigeration
Pin it 
Pin it Whether you are making this for a special occasion or just because Tuesday calls for chocolate, this lighter cheesecake proves you do not have to sacrifice flavor or texture to make dessert a little better for you.
Recipe Questions & Answers
- → Can I taste the cottage cheese?
Not at all. When blended until completely smooth, cottage cheese becomes undetectable in the final dessert. You'll only taste rich chocolate flavor.
- → How long does it need to chill?
Refrigerate for at least 3 hours, preferably overnight. This allows the filling to fully set and develop the best texture.
- → Can I make this gluten-free?
Absolutely. Simply swap the graham cracker crumbs for gluten-free graham crackers or almond flour for a naturally gluten-free crust.
- → Why cool it in the oven with the door cracked?
This gradual cooling method prevents the top from cracking by reducing temperature shock. It helps the dessert set evenly without collapsing.
- → How should I store leftovers?
Keep covered in the refrigerator for up to 5 days. The texture actually improves after a day or two. You can also freeze individual slices for up to 3 months.
- → Can I reduce the sugar further?
Yes, though keep in mind sugar contributes to the smooth texture. You can use a granulated sweetener, but avoid liquid alternatives which may affect the structure.