Enjoy a delicious chocolate cottage cheese cheesecake with a smooth texture for a high protein and low carb dessert. With 34 grams of protein and 8 grams of net carbs per serving this would also make a tasty breakfast as well as a dessert!
This recipe is for a small cheesecake that can be shared between two people. Rather than making a large keto dessert, I wanted a smaller portion that can be enjoyed individually with no wastage. We baked this without a crust but one can be added if you wish.
I will confess that it took me three attempts with this recipe to be happy with a cheesecake I liked. Cottage cheese is not the sweetest of ingredients and each time I increased the sweetener, so you may want to adjust to your own taste.
This is a very filling dessert and during my cottage cheese cheesecake experiments, I found that I was not hungry for the rest of the day as it kept me full due to the high protein content.
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Is Cottage Cheese Too Salty for Cheesecake?
Cottage cheese can be used in cheesecake recipes, but its salt content could affect the flavor. Some brands of cottage cheese are saltier than others, so it's important to taste it first. If it tastes too salty, you can rinse the cottage cheese with water or opt for a low-sodium variety. Blending it until smooth helps achieve the creamy texture needed for cheesecake.
Ingredients
These is all you need to make this cottage cheese cheesecake. Feel free to add your own substitutions or twist on it!
- Cottage cheese - use plain cottage cheese. Blending it smooth ensures a velvety consistency without added heaviness.
- Cocoa powder - we use unsweetened cocoa. This adds a deep chocolate flavor without the sugar taste.
- Greek Yogurt - Adds tanginess and creaminess while boosting the protein content of the cheesecake. It helps create a light, smooth texture. Sour cream can be substituted.
- Protein Powder - Enhances the nutritional profile by adding extra protein. A chocolate-flavored protein powder can intensify the chocolatey taste.
- Sweetener - we used monk fruit sweetener but any other low carb sweetener can be substituted.
- Vanilla - Enhances the overall flavor, adding warmth and depth to both the chocolate and dairy elements of the cheesecake.
- Eggs - use at room temperature. They help set the cheesecake.
- Salt -brings out the sweetness and intensifies the flavors, especially the chocolate and vanilla, adding balance to the richness.
- Chocolate chips - optional topping and we used sugar free chocolate chips.
How to Make Chocolate Cottage Cheese Cheesecake
This is an easy recipe with all ingredients blended in a food processor and baked in a 6 inch spring form cake tin.
Place all ingredients in a food processor and blend.
Blend until smooth.
Pour into spring form tin and bake.
Cool and decorate with melted chocolate chips.
Storage
Keep the cheesecake in an airtight container and store in the fridge. It should last up to 3 to 4 days. The taste and texture improves the next day too.
Recipe Tips
When the cheesecake batter is blended, taste test for sweetness and adjust to your own taste.
For a creamier result, opt for full-fat cottage cheese. The higher fat content adds to the richness of the cheesecake.
Incorporate melted dark chocolate into the batter for a rich, intense flavor. Make sure the chocolate cools slightly before mixing it in to avoid curdling the eggs.
Add a crust made from almond flour or crushed nuts (e.g., pecans or walnuts) mixed with melted butter.
Let the cheesecake cool gradually by leaving it in the oven with the door slightly open after baking. Then, refrigerate for a few hours (preferably overnight) for the best texture.
More Cottage Cheese Dessert Recipes
Enjoy cottage cheese in these other low carb deserts:
Chocolate Cottage Cheese Cheesecake
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Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 oz protein powder
- ¼ cup Greek yogurt
- 3 tablespoons cocoa powder, unsweetened
- 3 tablespoons monkfruit sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup unsweetened chocolate chips optional for decoration
Instructions
- Preheat the oven to 160C/325F degrees and line a 6 inch spring form cake tin with parchment paper.
- Place the cottage cheese, sweetener, eggs, Greek yogurt, cocoa, vanilla, protein powder and salt in a food processor or blender. Process until smooth.
- Pour into the prepared cake tin and bake for 25-35 minutes until the cheesecake is firm.
- Allow to cool in the oven for 15 minutes.
- Remove from the oven and allow to cool before place in the fridge for a few hours or overnight.
- To serve, melt the chocolate chips and drizzle over the cheesecake.
Notes
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
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