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Chocolate Cottage Cheesecake – No Crust, High-Protein, Naturally Sweetened, Easy to Make, An Effortless Protein Dessert.
This Chocolate Cottage Cheesecake is light, creamy, and surprisingly high in protein — with no crust, no refined sugar, and just a few simple ingredients. It’s my kind of everyday dessert: one that satisfies the chocolate craving without the crash, and fits into real life. Busy mom life. Healing-woman life. Fit-at-40 life.
Made in the blender. Poured into a pan. Baked. Done.
Why You’ll Love This Recipe:
- 5 minutes of hands-on time – just blend and bake
- No crust, no water bath, no stress
- Protein-packed from cottage cheese and Greek yogurt
- Refined sugar free – sweetened with maple syrup or honey
- Flourless + gluten-free
- Naturally rich chocolate flavor
- Make-ahead friendly – chills beautifully overnight
This is one of those “I can’t believe this is good for me” desserts that checks every box — especially for those of us trying to nourish, not restrict.
What You’ll Need To Make Cottage Cheese Cheesecake
Ingredients:
- 1 cup cottage cheese (full-fat = creamier texture)
- 1 cup full-fat Greek yogurt
- 2 eggs
- ¼ cup unsweetened cocoa powder
- ¼ cup pure maple syrup or honey
- 2 tbsp cornstarch
- 1 tsp vanilla extract
How to make this Chocolate Cottage Cheesecake
- Preheat oven to 325°F (160°C).
- Blend all ingredients in a high-speed blender or food processor until smooth and creamy.
3. Line a small pan (I used a 6-inch square pan) with parchment paper. Pour in the batter and smooth the top.
4. Bake for 40 minutes until set around the edges and slightly jiggly in the center.
5. Cool at room temperature, then refrigerate for 6–8 hours or overnight until fully set.
6. Slice and serve with cocoa powder, fresh berries, or a little whipped cream if you like.
Ingredient Substitutions
- Cottage cheese: Use any fat level you like, but full-fat is best for texture
- Greek yogurt: Can sub Skyr or plain whole-milk yogurt
- Maple syrup: Swap for honey, agave, or 2–3 tbsp of your favorite low-carb sweetener
- Cornstarch: Arrowroot or tapioca starch also work
- Cocoa powder: Use Dutch-processed or raw cacao for deeper flavor
Chocolate Cottage Cheese Cheesecake Storage Tips:
- Fridge: Keeps well for up to 5 days in an airtight container
- Freezer: You can freeze slices for up to 1 month. Defrost overnight in the fridge before serving.
A Note From Me to You
I started sharing recipes online back in 2013 — back when life was different, quieter, simpler. These days, I live in Europe with two kids, a creative business, and a lot of moving pieces. And even though I’ve grown (and grown up), I’m still committed to homemade food that makes sense in real life.
The world is shifting. Our plates, our time, our energy — it’s all more precious than ever. That’s why I choose recipes like this: simple, grounding, feel-good food that doesn’t ask for perfection. Just presence. And maybe a slice of chocolate cheesecake after dinner.
If you’re like me — juggling family, trying to stay healthy and active, showing up for growth, healing, and your next level — don’t skip dessert. Just make one that’s as kind to your body as it is to your soul.
Mindful Eating Tips
- Enjoy this cheesecake slowly, fully chilled
- Eat it seated, with your feet on the ground and your phone off
- Add a sprinkle of cinnamon or flaky sea salt for a deeper sensory experience
- Let dessert be an act of self-respect, not guilt
Cottage Chocolate Cheesecake Recipe Tips
- Blend until completely smooth – Cottage cheese can be lumpy, so be patient. A high-speed blender or food processor gives the best texture.
- Don’t skip the chilling time – This cheesecake needs time to set. It firms up beautifully after a full overnight chill.
- Use full-fat dairy – For the creamiest result, I recommend full-fat cottage cheese and yogurt. Low-fat versions work but may be slightly less rich.
- Check doneness gently – The edges should be set and the center just slightly jiggly. It will firm up as it cools.
- Line your pan well – Parchment paper makes it easy to lift out clean slices once chilled.
If You Loved This:
Coming soon: Frozen Mocha Cheesecake Bars and a Japanese-style Chocolate Cottage Soufflé. Same ingredients, new vibe. Stay tuned.
FAQs
Yes! You can try replacing the 2 eggs with 2 tablespoons of almond butter or 2 flax eggs. The texture may be slightly denser but still delicious.
You can, but the texture will be a bit lighter and less creamy. I personally prefer full-fat for that rich, satisfying feel.
Yes, just be sure to use a sweetener that works well in baked goods (like monk fruit or erythritol). Start with 2–3 tablespoons and adjust to taste. Monk fruit is really a great option. Keep in mind that the desserts, that I have been making lately are on the less sweet side.
Not at all! Once blended and baked, the flavor is chocolate-forward and creamy. No one ever guesses what’s inside.
Of course! A simple almond flour or oat crust pressed into the bottom of the pan would work beautifully. But it’s just as good crustless.
Keep chilled in an airtight container for up to 5 days, or freeze individual slices for up to 1 month.
More Chocolate Recipes
Cottage Cheese Chocolate Cheesecake
Video
Ingredients
- 1 cup full-fat cottage cheese, for the creamiest texture
- 1 cup full-fat Greek yogurt
- 2 eggs
- ¼ cup unsweetened cocoa powder
- ¼ cup pure maple syrup or honey
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- Blend all ingredients in a high-speed blender or food processor until completely smooth.
- Line a small (6-inch round or square) baking pan with parchment paper. Pour in the batter and smooth the top.
- Bake for 40 minutes, or until the edges are set and the center is slightly jiggly.
- Cool at room temperature, then transfer to the fridge and chill for at least 6 hours (or overnight) until fully set.
- Serve chilled, plain or topped with cocoa powder, berries, or a dollop of whipped coconut cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
