Introduction

This Chocolate Cottage Cheese Cheesecake offers a rich, creamy texture with a delightful chocolate twist. Using cottage cheese keeps it lighter than traditional cheesecake while still delivering indulgent flavor. It’s perfect for anyone looking to enjoy a comforting dessert with a unique touch.

A single-layer, round chocolate cake with a smooth and slightly cracked dark brown top sits on a black cooling rack atop a white marbled stove surface. The cake's side is an even medium brown color with a firm, dense texture, rising about three inches high, and the top edge curls slightly inward. The background includes blurred parts of the stove’s burners and metal grates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed graham crackers
2 tbsp cocoa powder (for crust)
¼ cup melted butter
2 tbsp sugar (for crust)
2 cups cottage cheese (blended until smooth)
½ cup Greek yogurt
2 eggs
½ cup sugar (for filling)
½ cup cocoa powder (for filling)
1 tsp vanilla extract
½ cup melted dark chocolate

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, 2 tablespoons cocoa powder, melted butter, and 2 tablespoons sugar until the mixture resembles wet sand. Press this evenly into the bottom of a greased springform pan. Bake for 8 minutes, then remove and let it cool.
Step 2: While the crust cools, blend the cottage cheese until completely smooth and creamy, with no lumps remaining.
Step 3: In a separate bowl, whisk together the blended cottage cheese, Greek yogurt, eggs, ½ cup sugar, ½ cup cocoa powder, vanilla extract, and melted dark chocolate until you have a smooth filling.
Step 4: Pour the filling over the cooled crust, smoothing the top. Place the springform pan into a larger baking dish and add hot water until it reaches about an inch up the side of the pan. Bake at 325°F (163°C) for 50 to 55 minutes, until the center is just set but still gently wobbly.
Step 5: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Then transfer to the refrigerator and chill for at least 6 hours, preferably overnight, to set completely.
Step 6: Slice and serve chilled. For extra indulgence, top with chocolate shavings, whipped cream, or fresh berries.

Tips & Variations

For a nutty crust, add finely chopped walnuts or pecans to the graham cracker base.
Use low-fat or full-fat cottage cheese depending on your preference for richness.
If you prefer a less intense chocolate flavor, reduce the cocoa powder in the filling slightly.
Try swapping dark chocolate for semi-sweet chocolate for a sweeter filling.
Ensure the cottage cheese is blended very well for a smooth, creamy cheesecake texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain texture and flavor. To reheat, allow slices to come to room temperature for about 15 minutes; avoid microwaving as it can affect the texture.

How to Serve

A smooth, rich chocolate cheesecake with two visible layers sits on a white plate over a white marbled surface. The bottom layer is a dense, darker chocolate crust, while the top layer is a slightly lighter, creamy chocolate filling that looks silky and thick. A slice is being lifted, showing the clean, firm edges and smooth texture of the cheesecake, with a few chunks of dark chocolate scattered on the plate around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of cottage cheese?

Yes, but the texture and flavor will be richer and denser. Cottage cheese offers a lighter alternative and a unique taste.

Do I need to blend the cottage cheese?

Blending cottage cheese until smooth is important to avoid lumps and ensure a creamy cheesecake texture.

Chocolate Cottage Cheese Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 266 reviews

This Chocolate Cottage Cheese Cheesecake offers a rich and creamy dessert experience with a healthier twist. Using blended cottage cheese combined with Greek yogurt and dark chocolate, this cheesecake is smooth and decadent but lighter than traditional cream cheese versions. A cocoa-infused graham cracker crust adds a perfect chocolatey base, while baking it in a water bath ensures a perfectly set and velvety texture. Perfect for a special occasion or an indulgent treat, it’s an approachable recipe that combines classic flavors with nutritious ingredients.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 7 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

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

Instructions

Make the Crust: In a bowl, combine the crushed graham crackers, cocoa powder, melted butter, and sugar. Mix together until the consistency resembles wet sand. Press this mixture evenly into the bottom of a greased springform pan. Bake in the oven at 350°F (175°C) for 8 minutes. Once baked, remove and let it cool completely.
Blend the Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until it becomes completely smooth and creamy, with no lumps remaining. This creates a smooth texture for the cheesecake filling.
Make the Filling: In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, and melted dark chocolate. Whisk thoroughly until the mixture is well combined and smooth.
Pour & Bake: Pour the prepared filling over the cooled crust in the springform pan. Place the pan inside a larger baking dish, and pour hot water into the larger dish until it reaches about one inch high, creating a water bath. Bake at 325°F (163°C) for 50 to 55 minutes, or until the center is just set but still slightly jiggly.
Cool & Chill: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about an hour to prevent cracking. Then, transfer to the refrigerator and chill for at least 6 hours, preferably overnight to set completely and develop flavor.
Serve & Enjoy: Remove the cheesecake from the pan carefully. Slice and serve chilled. Optionally garnish with chocolate shavings, whipped cream, or fresh berries for added flair and flavor.

Notes

Blending the cottage cheese thoroughly is key to getting a smooth cheesecake texture.
Baking in a water bath helps prevent cracks and ensures even cooking.
Chilling overnight improves the cheesecake’s flavor and firmness.
Dark chocolate gives a rich depth, but feel free to adjust sweetness by varying cocoa powder and sugar as preferred.
This cheesecake can be stored in the refrigerator for up to 4 days.

Keywords: chocolate cheesecake, cottage cheese dessert, healthy cheesecake, low fat cheesecake, baked cheesecake, cocoa crust