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Chocolate cottage cheese cheesecake with a dark chocolate graham crust and chocolate shavings, one slice with whipped cream on a white plate next to a bowl of cottage cheese

Chocolate Cottage Cheese Cheesecake

A rich, creamy chocolate cheesecake made by blending cottage cheese, cream cheese, eggs, cocoa powder, and melted chocolate until silky smooth, then baking it on a chocolate graham cracker crust. No mixer needed.
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Prep Time 25 minutes
Cook Time 1 hour
Cool and Chill Time 5 hours
Total Time 6 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

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.
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