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.
Servings 6
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.