introduction
This chocolate cottage cheese cheesecake is rich, creamy, and made with one blender and no mixer. Cottage cheese goes straight into the blender with eggs, cream cheese, cocoa powder, and melted chocolate, and it blends into a silky filling in about two minutes, with no curds. Baked on a chocolate graham cracker crust, it tastes like a classic chocolate cheesecake with extra protein from the cottage cheese.
why make this recipe
- One blender, no mixer: the blender turns cottage cheese into a perfectly smooth filling.
- Deep chocolate flavor: both cocoa powder and melted chocolate go into the batter.
- Protein-rich: cottage cheese takes the place of most of the cream cheese in a classic cheesecake, so each slice has more protein.
- Make ahead: it needs to chill anyway, so it is ready when you are.
how to make Chocolate Cottage Cheese Cheesecake
Bake a chocolate graham cracker crust for 8 minutes, then blend the cottage cheese and eggs until completely smooth. Add the cream cheese, sugar, cocoa powder, melted chocolate, cornstarch, vanilla, and salt, and blend again. Pour the filling over the warm crust, bake for 55 to 65 minutes, and let the cheesecake cool slowly in the oven. Chill it for at least 4 hours before slicing.
Ingredients:
Crust
- 1 1/2 cups chocolate graham cracker crumbs
- 6 tablespoons butter, melted
- 2 tablespoons granulated sugar
Filling
- 3 cups cottage cheese (24 ounces)
- 8 ounces cream cheese, softened
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup semisweet or dark chocolate chips, melted and cooled
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping (optional)
- Whipped cream
- Chocolate shavings or mini chocolate chips
Directions:
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the chocolate graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes.
- Melt the chocolate chips in the microwave in 20-second bursts, stirring between each. Let the chocolate cool for 5 minutes.
- Blend the cottage cheese and eggs on high for 60 to 90 seconds, until completely smooth.
- Add the cream cheese, sugar, cocoa powder, melted chocolate, cornstarch, vanilla, and salt. Blend for about 1 minute.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
- Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Run a knife around the edge, cool completely, then cover and chill for at least 4 hours or overnight.
- Release the springform ring, slice with a clean hot knife, and top with whipped cream and chocolate shavings.
how to serve Chocolate Cottage Cheese Cheesecake
Serve cold, topped with whipped cream and chocolate shavings. Fresh raspberries or strawberries on the side cut through the richness. Wipe the knife clean between slices for smooth edges.
how to store Chocolate Cottage Cheese Cheesecake
Cover the cheesecake and keep it in the refrigerator for up to 4 days. To freeze, chill it completely, wrap individual slices tightly, and freeze for up to 1 month. Thaw the slices in the refrigerator overnight and add the toppings just before serving.
tips to make Chocolate Cottage Cheese Cheesecake
- Use small curd cottage cheese, which blends the smoothest.
- Blend the cottage cheese and eggs first, so no curds are left before the other ingredients go in.
- Let the melted chocolate cool for a few minutes before blending, so it does not cook the eggs.
- Do not skip the slow cooling in the oven, which helps prevent cracks.
- Chill the cheesecake fully before slicing so it sets firm and cuts cleanly.
- Add 1/2 teaspoon of instant espresso powder to the batter for a deeper chocolate flavor.
variation (if any)
Swirl 3 tablespoons of peanut butter over the batter before baking, or use a regular graham cracker crust with an extra tablespoon of cocoa powder.
FAQs
Can you make chocolate cheesecake with cottage cheese?
Yes. Blending the cottage cheese until completely smooth removes the curds, and the cocoa powder and melted chocolate give it the rich flavor of a classic chocolate cheesecake.
Does it taste like cottage cheese?
No. After blending and baking, the texture is smooth and creamy, and the chocolate covers the mild tang of the cottage cheese.
Why did my cheesecake crack?
Cracks usually come from overbaking or cooling too fast. Bake until the center still wobbles slightly, then let the cheesecake cool slowly in the oven with the door cracked open.
Can I use low-fat cottage cheese?
You can, but full-fat or 4% cottage cheese gives the creamiest slice and the best texture.
Can I make it ahead?
Yes. It needs at least 4 hours in the refrigerator, and it slices even cleaner after chilling overnight.
Chocolate Cottage Cheese Cheesecake
Ingredients
Chocolate Graham Cracker Crust
- 1 1/2 cups chocolate graham cracker crumbs About 10 full sheets. Regular graham crackers plus 1 tablespoon unsweetened cocoa powder also work.
- 6 tablespoons butter, melted
- 2 tablespoons granulated sugar
Chocolate Cheesecake Filling
- 3 cups cottage cheese 24 ounces. Small curd, full-fat or 4% blends the creamiest.
- 8 ounces cream cheese, softened
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup semisweet or dark chocolate chips Melted and cooled for 5 minutes.
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping (optional)
- whipped cream For serving.
- chocolate shavings or mini chocolate chips For garnish.
Method
Make the Crust
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the chocolate graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press it into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes. Keep the oven on.
Make the Chocolate Filling
- Melt the chocolate chips in the microwave in 20-second bursts, stirring between each, until smooth. Let the chocolate cool for 5 minutes so it does not cook the eggs.
- Blend the cottage cheese and eggs on high for 60 to 90 seconds, until completely smooth with no curds. Scrape down the sides.
- Add the cream cheese, sugar, cocoa powder, melted chocolate, cornstarch, vanilla, and salt. Blend for about 1 minute, until the batter is smooth and evenly chocolate.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
Bake and Chill
- Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Run a knife around the edge, then cool completely on the counter. Cover and chill for at least 4 hours, or overnight.
- Release the springform ring and slice with a clean, hot knife. Top with whipped cream and chocolate shavings before serving.
Notes
- Use small curd cottage cheese, which blends the smoothest.
- Let the melted chocolate cool for a few minutes before it goes into the blender.
- Do not skip the slow cooling in the oven, which helps prevent cracks.
- Store covered in the refrigerator for up to 4 days. Freeze wrapped slices for up to 1 month.
- Nutrition information is not included. Protein per slice depends on the brands you use.