Fudgy High-Protein Dark Chocolate Coffee Cheesecake

a spoonful of the creamy, chocolatey center of a high protein dark chocolate coffee cheesecake

Fudgy High-Protein Dark Chocolate Coffee Cheesecake

A rich dark chocolate coffee cheesecake with a smooth, slightly dense texture and deep chocolate flavor balanced by coffee. High-protein and easy to make.

Course Dessert

Cuisine American

Keyword chocolate cheesecake, coffee cheesecake, cottage cheese cheesecake, easy cheesecake, espresso cheesecake, fudgy cheesecake, gluten free cheesecake, healthy cheesecake, high protein chocolate cheesecake

Prep Time 10

Cook Time 50

Chill Time 8

Total Time 9

Servings

Calories 201kcal

Author Chef Josh

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 teaspoon vanilla extract
1 tablespoon ground coffee (any flavor of your choice)

Instructions

Blend: Add 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 teaspoon vanilla extract, and 1 tablespoon ground coffee to a blender.
Blend smooth: Blend until completely smooth, stopping to scrape down the sides as needed.
Pour: Pour the batter into a parchment-lined 6-inch round baking dish and smooth the top.
Bake: Bake at 325°F (165°C) for 45–50 minutes, until the edges are set and the center is still soft and slightly jiggly.
Chill: 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 or oat flour.
The center will firm up as it chills! Don't panic if it comes out of the oven slightly jiggly, as the instructions suggest. It's supposed to. If you over bake, you’ll lose that fudgy texture.
For a darker, more intense chocolate flavor, dial the maple syrup or honey back slightly.

Nutrition