Fudgy High Protein Dark Chocolate Raspberry Cheesecake
This fudgy high-protein dark chocolate raspberry cheesecake is rich, creamy, and blended smooth with simple ingredients, no crust, no cracks, and no stress.
Jump to:
Years ago, I got kicked off MasterChef because of a cheesecake. Brutal. It was my first real crash-and-burn on national TV.
Fast forward through years in professional kitchens, more TV competition chaos, and a lot of practice, and cheesecake is no longer my downfall. It’s actually the thing people keep coming back to my page for, which still feels a little ironic and very satisfying.
This version is one of my favorites.
It’s rich, deeply chocolatey, and stupid simple. High-protein without tasting like it’s trying to be. No collapsing in the oven. No water bath. No drama. Just clean ingredients blended smooth and baked low and slow.
Finished with raspberry jam and fresh berries, it hits that perfect balance of fudgy, tangy, and indulgent. The kind of dessert that feels restaurant-level but is genuinely easy to pull off at home.
Why this High Protein Dark Chocolate Raspberry Cheesecake works
Blending cottage cheese and Greek yogurt creates a smooth, creamy base that’s naturally high in protein without needing cream cheese. Cocoa powder gives deep chocolate flavor, while baking low and slow keeps the cheesecake set around the edges and soft in the center. Chilling does the rest.
"This is so freakin' good. I have tried most his cheesecakes and I really like this one. Make it, trust me."
- Bill (email subscriber)
Recipe
Fudgy High Protein Dark Chocolate Raspberry Cheesecake
Equipment
- blender
- 6-inch Round Baking Dish
Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- ½ cup cocoa powder
- ½ cup maple syrup or honey
- ½ cup oat flour or almond flour
- 1 teaspoon vanilla extract
To Finish
- Raspberry jam
- Fresh raspberries
Instructions
- Blend: Add 1 cup cottage cheese, 1 cup Greek yogurt, 2 eggs, ½ cup cocoa powder, ½ cup maple syrup, ½ cup oat or almond flour, and 1 teaspoon vanilla to a blender and blend until completely smooth.
- Pour: Line a 6-inch round baking dish with parchment paper and pour in the batter.
- Bake: Bake at 325°F (165°C) for 40–45 minutes, until the edges feel set and the center still looks soft.
- Chill: Transfer to the fridge and chill for at least 8 hours, ideally overnight, to fully set.
- Finish: Spread raspberry jam over the top and pile on fresh raspberries before serving.
Notes
- Blending really well matters here. Give it the extra 20 seconds so it’s silky smooth.
- Don’t panic when the center looks jiggly when it comes out of the oven. That’s exactly what you want before chilling.
- Overnight chilling is the move. The texture gets better by the hour.
- I like this cheesecake straight from the fridge, but it’s also great slightly tempered.
Nutrition
Frequently Asked Questions for the Fudgy, High-protein, Dark Chocolate Raspberry Cheesecake
Absolutely, and trust me I have. I have a couple other fruit versions of this recipe (Strawberry, Blueberry) and lots of other versions too (Ferrero Rocher, Pistachio, PB&J, Pumpkin). I love them all!
Not at all. Once blended and baked, the texture is smooth and rich with very limited/no cottage cheese flavor.
You can use regular flour here too (sub 1:1), just note that the recipe is no longer gluten free if you add regular flour. You could also use cornstarch instead of flour if you prefer. If you opt to use cornstarch, use 3 tbs of cornstarch instead of flour.
More recipes you'll love
A few favorites I think you'll really enjoy next.
