Fudgy High-Protein Ferrero Rocher Chocolate Cheesecake

fudgy high protein ferrero rocher cheesecake topped with hazelnuts

Fudgy High-Protein Ferrero Rocher Chocolate Cheesecake

A fudgy, protein-packed Ferrero Rocher–inspired cheesecake made with cottage cheese, Greek yogurt, cocoa, and hazelnuts.

Course Dessert

Cuisine American

Keyword chocolate cheesecake, dark chocolate cheesecake, ferrero rocher, fudgy high protein cheesecake, healthy cheesecake, healthy cheesecake dessert, healthy cottage cheese dessert, healthy dessert

Prep Time 5

Cook Time 50

Chill Time 8

Total Time 8 55

Servings

Calories 299kcal

Author Chef Josh

Equipment

blender
6-inch ground baking dish
Parchment Paper

Ingredients

1 cup cottage cheese
1 cup Greek yogurt
2 large eggs
½ cup almond flour or oat flour
¼ cup cocoa powder
½ cup maple syrup or honey
¼ cup nut butter
¼ cup chopped hazelnuts
1 teaspoon vanilla extract

Instructions

Add all ingredients to a blender and blend until completely smooth.
Pour the batter into a parchment-lined 6-inch round baking dish.
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 cheesecake firms up significantly as it chills. Do not overbake or you’ll lose the fudgy center.
Any nut butter works here, but hazelnut butter makes it extra Ferrero-forward.
Store covered in the fridge for up to 4 days.

Nutrition