Fudgy High-Protein Chocolate Cheesecake

This fudgy high-protein chocolate cheesecake is rich, velvety, deeply chocolatey, and secretly made with wholesome ingredients. It hits full dessert satisfaction without the sugar crash and yes, people absolutely eat it for breakfast.

By now, you’ve probably noticed a theme with me. I’ve got a serious sweet tooth, but I’m always trying to make my cravings feel just a little more wholesome.

Basically, I want to have my cake or cheesecake and still feel good about it.

Cheesecake, especially, means something extra to me. It’s kind of become my redemption arc. It started with pistachio, then lemon poppyseed, then Ferrero Rocher. The PB&J version showed up. The Dubai chocolate one followed. And suddenly I realized I was fully obsessed with perfecting cheesecake.

This fudgy high-protein chocolate cheesecake might be the simplest of the bunch, but don’t let that fool you.

It’s rich, fudgy, and deeply satisfying, with that just-set edge and soft, almost molten center that makes you pause after the first bite. The cocoa flavor is bold, the texture is smooth, and the ingredient list is clean enough that I don’t feel weird grabbing a slice in the morning.

I made this when I wanted something decadent without the crash. It absolutely delivers.

Fudgy High-Protein Chocolate Cheesecake

A rich, fudgy high-protein chocolate cheesecake made with cottage cheese and Greek yogurt. Deep chocolate flavor, ultra-creamy texture, and naturally gluten-free.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Chill Time: 8 hours hours

Servings: 6

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Equipment

• blender
• 6-inch Round Baking Dish

Ingredients

• 1 cup cottage cheese
• 1 cup Greek yogurt
• 2 large eggs
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup or honey
• ½ cup oat flour or almond flour
• 2 teaspoons vanilla extract

Instructions

• Add the cottage cheese, Greek yogurt, eggs, cocoa powder, maple syrup or honey, flour, and vanilla to a blender.
• Blend until completely smooth, stopping to scrape down the sides as needed.
• Pour the batter into a parchment-lined 6-inch round baking dish and smooth the top.
• Bake at 325°F (165°C) for 45 to 50 minutes, until the edges feel set and the center is still soft and slightly jiggly. It will look underdone in the middle and that is exactly what you want.
• Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before slicing.

Notes

• This recipe is naturally gluten-free when made with almond flour.
• The center will firm up as it chills. Do not overbake or you’ll lose that fudgy texture.
• For a slightly sweeter cheesecake, use the full ½ cup sweetener. For a darker, more intense chocolate flavor, dial it back slightly.

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