Cocoa Cottage Cheesecake
Indulge in the velvety richness of Cocoa Cottage Cheesecake, a light yet sinfully satisfying dessert that combines wholesome ingredients with luscious chocolate flavor. Crafted with protein-packed low-fat cottage cheese, creamy Greek yogurt, and a touch of unsweetened cocoa powder, this cheesecake strikes the perfect balance between indulgence and health-consciousness. The lightly sweetened filling rests atop a buttery graham cracker crust, delivering a delightful contrast of textures in every bite. From its silky-smooth texture—achieved through a clever blending technique—to its decadent cocoa-infused aroma, this recipe transforms simple ingredients into a show-stopping dessert. Ideal for chocolate lovers and cheesecake enthusiasts alike, this crowd-pleasing treat is perfect for gatherings or as a make-ahead dessert. Best served chilled, it’s a guilt-free chocolate indulgence you’ll want to savor again and again!
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Recipe Information
Ingredients
- 2 cups Cottage cheese (low-fat)
- 8 ounces Cream cheese (softened)
- 1 cup Greek yogurt (plain, unsweetened)
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan lightly with cooking spray or butter.
In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and salt until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a food processor or blender, blend the cottage cheese until it is smooth and creamy, about 1-2 minutes.
Add the softened cream cheese, Greek yogurt, granulated sugar, cocoa powder, and vanilla extract to the food processor. Blend until thoroughly mixed and smooth.
Add the eggs one at a time, blending briefly after each addition just until incorporated. Avoid overmixing.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to allow it to cool gradually and prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan, slice, and serve. Enjoy your Cocoa Cottage Cheesecake!
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 207.6 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1049 mg | 81% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2289 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
