Fudgy High-Protein Pumpkin Dark Chocolate Swirl Cheesecake

A fudgy high-protein pumpkin cheesecake swirled with dark chocolate and topped with a creamy chocolate yogurt frosting

Course Dessert

Cuisine American

Keyword dark chocolate cheesecake, healthy pumpkin cheesecake, high protein cheesecake, protein cheesecake dessert, pumpkin cheesecake recipe, pumpkin protein cheesecake

Prep Time 10

Cook Time 40

Chill Time 8

Total Time 8 50

Servings

Calories 191kcal

Author Chef Josh

Equipment

blender
6-inch Round Baking Dish
Parchment Paper

Ingredients

For the cheesecake

1 cup cottage cheese
1 cup Greek yogurt
2 large eggs
¼ cup pumpkin purée
⅓ cup maple syrup or honey
¼ cup oat flour or almond flour
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Pinch of salt

For the chocolate swirl

¼ cup cocoa powder

For the chocolate yogurt frosting

½ cup Greek yogurt
1 ½ tablespoons honey or maple syrup
2 tablespoons cocoa powder
½ teaspoon vanilla extract

Instructions

Preheat the oven to 325°F (165°C). Line a 6-inch round baking dish with parchment paper.
Add all cheesecake ingredients except the cocoa powder to a blender and blend until completely smooth.
Pour half of the batter into the prepared baking dish.
Add the cocoa powder to the remaining batter in the blender and blend again until fully combined. Pour this chocolate batter over the pumpkin layer.
Gently swirl with a knife or spoon to create a marbled effect without overmixing.
Bake for about 40 minutes, until the edges are set and the center still jiggles slightly.
Cool completely, then refrigerate for at least 4 hours or overnight until fully set.
Whisk together all frosting ingredients until smooth. Spread over the chilled cheesecake before serving.

Notes

Do not overbake. The center will firm up as it chills and stay fudgy.
Almond flour creates a slightly richer texture, while oat flour keeps it lighter.
This cheesecake slices best once fully chilled.

Nutrition