Fudgy High-Protein Dark Chocolate Strawberry Cheesecake
This fudgy high-protein dark chocolate strawberry cheesecake is rich, creamy, and smooth, with a chocolate–vanilla swirl and a bright strawberry finish that makes it feel like a full-circle moment.
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Some of you already know this story. But if you’re new here, welcome.
Years ago, on MasterChef, cheesecake was my downfall. My infamous “cheesecake conundrum” was my first real crash-and-burn moment on national TV, and yes, I still think about it.
A lot.
But here’s the plot twist. That moment is also what kicked off my obsession with getting cheesecake right.
Since then, I’ve made every version imaginable. High-protein, no-bake, baked, upside-down. What used to wreck me on national television somehow became one of my most-loved recipes online, which honestly still blows my mind.
This one feels especially full circle.
A dark chocolate strawberry cheesecake that’s rich, smooth, swirled with chocolate and vanilla, and finished with strawberry jam and fresh berries. It’s naturally sweetened, high in protein, and the kind of cheesecake that doesn’t crack, collapse, or stress anyone out.
If you’ve followed the journey, this one makes sense. If you’re new, consider this your introduction.
Why this dark chocolate strawberry cheesecake works
Blending cottage cheese and Greek yogurt creates a smooth, protein-rich base that bakes evenly without cracking. Separating the batter allows for a dramatic chocolate swirl without extra steps, while baking low and slow keeps the center soft and fudgy. The strawberry jam and fresh berries add brightness that balances the richness of the chocolate.
"I mean, COME ON! This is so good"
I cannot believe this is healthy. It tastes absolutely decadent and is so easy to make!
Fudgy High-Protein Dark Chocolate Strawberry Cheesecake
Equipment
- blender
- 6-inch Round Baking Dish
- Parchment Paper
Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- ⅓ cup maple syrup or honey
- ½ cup oat flour or almond flour
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup fresh strawberries
For the topping
- ⅓ cup strawberry jam
- Fresh strawberries for serving
Instructions
- Preheat the oven to 325°F (165°C).
- Add all ingredients except the cocoa powder to a blender and blend until completely smooth.
- Pour half of the batter into a parchment-lined 6-inch round baking dish.
- Add the cocoa powder to the remaining batter in the blender and blend again until smooth. Pour this chocolate batter into the dish and gently swirl with a spoon.
- Bake for 40 to 45 minutes, until the edges are set and the center is still soft and slightly jiggly. It will look a little underdone in the middle, which is exactly what you want.
- Cool completely, then refrigerate for at least 8 hours or overnight.
- Before serving, spread strawberry jam over the top and finish with fresh strawberries.
Notes
- Do not overbake. The cheesecake firms up as it chills and keeps its fudgy texture.
- Oat flour gives a slightly softer texture, while almond flour makes it richer.
- For cleaner slices, wipe your knife between cuts.
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