Fudgy High Protein Dark Chocolate Raspberry Cheesecake

A fudgy, crustless dark chocolate raspberry cheesecake made with cottage cheese and Greek yogurt. High-protein, rich, and baked without cracks.

Course Dessert

Cuisine American

Keyword cottage cheese cheesecake, crustless cheesecake, dark chocolate raspberry cheesecake, fudgy high protein cheesecake, gluten free cheesecake

Prep Time 5

Cook Time 45

Chill Time 8

Total Time 8 50

Servings people

Calories 207kcal

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.

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.