Chocolate Cottage Cheese Cheesecake (high protein)

Chocolate Cottage Cheese Cheesecake (high protein) is a high-protein, refined sugar-free dessert made with simple, nourishing ingredients. The base combines full-fat cottage cheese, cacao, maple syrup, eggs, and starch for a creamy, fudgy texture. Everything is blended, baked in a small springform pan, and chilled for a dense, cheesecake-like consistency. Top with fresh berries and enjoy a rich, wholesome treat.

I love a good cottage cheese recipe. For more cottage cheese recipes try my classic cottage cheese cheesecake, my cottage cheese fudgesicles or my cottage cheese pretzels.

Why you'll love this recipe

It is easy to make.

It is gluten free and lower in sugar.

Thanks to the cottage cheese this recipe is high in protein.

Ingredients

• cottage cheese
• maple syrup
• vanilla
• cacao
• eggs
• arrowroot starch

See the recipe card for full information on ingredients and quantities.

Step-by-Step Instructions

Step 1

Blend together all ingredients.

Step 2

Add batter to pan, cover with foil and bake for 50-60 minutes.

Step 3

Let cool for 1 hour.

Step 4

Step 4 text

Storage instructions

You can store the cheesecake in a sealed container in your fridge for up to 5 days.

Equipment

You need a 6 inch spring form pan for this recipe.

Recipe FAQS

Recipe Pro-Tips

Make sure to let the cheesecake fully cool otherwise it will not set.

I have not tried this recipe with anything other than full fat cottage cheese. I do think 2% would work the cheesecake would probably just be less decadent tasting which is fine.

Other high protein desserts

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Chocolate Cottage Cheese Cheesecake (high protein)

Chocolate Cottage Cheese Cheesecake (high protein) is a healthy, refined sugar-free dessert made with simple, nourishing ingredients.

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Servings 4

Calories 227 kcal

Equipment

• 1 6 inch spring form pan
• 1 food processor
• parchment paper
• tin foil

Ingredients

  

1x2x3x

• 1 ¼ cup full fat cottage cheese
• ⅓ cup maple syrup or honey
• 2 tablespoons arrowroot starch corn starch also works*
• 1 teaspoon vanilla extract
• ¼ cup cacao
• 2 eggs

optional toppings

• berries of choice

Instructions

 

• Preheat oven to 350 degrees.
• Add all ingredient to a blender or food processor and blend until smooth.
• Pour batter into a 6 inch spring form pan lined with parchment paper. Cover with foil.
• Bake for 50 minutes - 1 hour, until cooked, removing the foil after 20 minutes. You will know it is done being cooked when the edges are browned and the cake is not gooey.
• Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for 2 hours.
• Add your favorite toppings and serve.

Notes

This makes 4 regular pieces, or 6 tiny pieces of cheesecake. Serving size is for ¼ of the cake.

*I have tested this recipe with both arrowroot and corn starch and found it to work well either way. Some readers have also tried it with coconut flour and said that it worked but I have not personally tried this.

Nutrition

Calories: 227kcalCarbohydrates: 25gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 241mgPotassium: 161mgFiber: 1gSugar: 18gVitamin A: 211IUCalcium: 98mgIron: 0.5mg

Tried this recipe?Let us know how it was!