This Chocolate Cottage Cheese Cheesecake is rich, creamy, and secretly packed with protein!
The cottage cheese makes it super smooth (you won’t even taste it!), and the chocolate flavor is deep and decadent.
It’s an easy dessert that feels fancy but is actually really simple to make.
Perfect for family gatherings, holidays, or just a sweet treat during the week.
Let’s get baking!
What You’ll Need
For the Crust:
- 1 ½ cups crushed graham crackers
- 2 tbsp cocoa powder
- ¼ cup melted butter
- 2 tbsp sugar
For the Filling:
- 2 cups cottage cheese (blended until smooth)
- ½ cup Greek yogurt
- 2 eggs
- ½ cup sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- ½ cup melted dark chocolate
⭐ Pro Tips
- Blend the cottage cheese – This is the secret to a smooth cheesecake. No lumps!
- Let ingredients come to room temperature – This helps everything mix smoothly.
- Use a water bath – This keeps the cheesecake from cracking.
- Cool it slowly – Don’t rush! Let it cool in the oven with the door cracked open.
- Chill overnight – For the best texture, let it set in the fridge for at least 6 hours.
🛠 Tools You’ll Need
- 9-inch springform pan
- Blender or food processor
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups & spoons
- Baking sheet (for water bath)
🔄 Substitutions & Variations
- No graham crackers? Use crushed Oreos or digestive biscuits.
- No Greek yogurt? Sour cream works too.
- Want it extra chocolatey? Add chocolate chips to the batter.
- Prefer it sweeter? Increase the sugar by 2 tbsp.
⏳ Make-Ahead Tips
- You can make the crust and filling a day ahead, then bake when ready.
- Cheesecake tastes best after chilling overnight!
How to Make It
1. Make the Crust
Mix crushed graham crackers, cocoa powder, melted butter, and sugar in a bowl until it looks like wet sand. Press it into a greased springform pan. Bake at 350°F (175°C) for 8 minutes, then let it cool.
2. Blend the Cottage Cheese
Blend cottage cheese until completely smooth. It should look creamy with no lumps.
3. Make the Filling
In a bowl, whisk together blended cottage cheese, Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, and melted dark chocolate until smooth.
4. Pour & Bake
Pour the filling over the cooled crust. Place the springform pan in a baking dish filled with hot water (about an inch high). Bake at 325°F (163°C) for 50-55 minutes until the center is just set.
5. Cool & Chill
Turn off the oven, crack the door open, and let the cheesecake cool for an hour. Then, chill in the fridge for at least 6 hours (overnight is best!).
6. Serve & Enjoy!
Slice and serve chilled. Add chocolate shavings, whipped cream, or fresh berries if you like!
🍽 Leftovers & Storage
- Store in the fridge for up to 5 days, covered with plastic wrap.
- Freeze individual slices for up to 3 months – thaw overnight in the fridge before serving.
🎉 Final Thoughts
This Chocolate Cottage Cheese Cheesecake is proof that you can have a rich, creamy, and decadent dessert with a healthy twist! Give it a try, and let me know how it turns out. Got questions? Drop them in the comments—I’d love to hear from you! 🍫💕
