Fudgy High-Protein Dark Chocolate Strawberry Cheesecake

A fudgy high-protein dark chocolate strawberry cheesecake with a vanilla–chocolate swirl, strawberry jam, and fresh berries.

Course Dessert

Cuisine American

Keyword cottage cheese recipe, dark chocolate cheesecake, fudgy cheesecake, healthy cheesecake, high protein cheesecake, pumpkin protein cheesecake, strawberry cheesecake

Prep Time 10

Cook Time 45

Chill Time 8

Total Time 8 55

Servings

Calories 233kcal

Author Chef Josh

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.

Nutrition