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Close-up of a rich s'mores cheesecake cake slice on a spoon.
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High-Protein S'mores Cheesecake

A rich chocolate cheesecake made with blended cottage cheese and Greek yogurt, built over a graham cracker base with a gooey marshmallow layer baked into the middle. High-protein, naturally sweetened, and tastes like a campfire s'more in cheesecake form. Serves 6 from a 6-inch pan.
Course Dessert
Cuisine American
Keyword cottage cheese cheesecake, fudgy high protein cheesecake, high protein smores cheesecake, smores cheesecake, smores dessert
Prep Time 10 minutes
Cook Time 50 minutes
Chill Time 8 hours
Total Time 9 hours
Servings 6
Calories 280kcal
Author Chef Josh

Equipment

  • blender
  • 6-inch Round Baking Dish
  • Parchment Paper

Ingredients

  • 1 cup cottage cheese full-fat
  • 1 cup plain 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
  • 6 graham crackers, finely crushed gluten free, if needed!
  • 1 cup low-sugar mini marshmallows
US Customary - Metric

Instructions

  • Preheat: Preheat oven to 325°F. Line a 6-inch round baking dish with parchment paper.
  • Blend: Add cottage cheese, Greek yogurt, eggs, cocoa powder, maple syrup or honey, oat or almond flour, and vanilla to a blender. Blend for 90 seconds to 2 minutes until completely smooth. Scrape down the sides once halfway through.
    Chocolate s'mores cheesecake batter blended in a blender.
  • Build the Base: Spread the crushed graham crackers evenly over the bottom of the prepared pan. Sprinkle the mini marshmallows evenly over the graham cracker layer.
    Person adding marshmallows to s'mores cheesecake base with graham crackers.
  • Pour: Carefully pour the cheesecake batter over the graham cracker and marshmallow layers. Smooth the top with a spatula.
    Pouring rich chocolate s'mores cheesecake batter into pan with marshmallow toppings
  • Bake: Bake for 45 to 50 minutes until the edges are set and the center still has a gentle jiggle when the pan is shaken. Do not overbake.
    Rich homemade chocolate s'mores cheesecake in a baking pan with parchment paper.
  • Chill: Cool at room temperature for 20 minutes, then transfer to the refrigerator. Chill for at least 8 hours or overnight before slicing.
    Rich chocolate s'mores cheesecake with gooey center and melted chocolate topping.
  • Slice and Serve: Run a warm damp knife around the edges before removing from the pan. Wipe the knife with a warm damp towel between cuts for clean slices.
    Rich chocolate s'mores cheesecake with gooey center and melted chocolate topping.

Notes

  • Blend for a full 90 seconds to 2 minutes. Under-blended cottage cheese leaves a grainy texture in the finished cheesecake.
  • The marshmallows go under the batter, not on top. They melt upward into the cheesecake during baking creating a gooey middle layer.
  • The center will look underdone when it comes out of the oven. That is correct. It sets completely during the overnight chill.
  • For clean slices, wipe the knife with a warm damp towel between each cut.
  • Use full-fat cottage cheese for the creamiest result. Low-fat versions have more water content and can make the batter loose.

Nutrition

Serving: 1 slice of cake (if cut into 6 slices) | Calories: 280kcal | Carbohydrates: 42g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 291mg | Potassium: 333mg | Fiber: 4g | Sugar: 22g | Vitamin A: 96IU | Calcium: 123mg | Iron: 2mg