Lighter Chocolate Cottage Cheesecake (Print Version)
Fudgy chocolate cheesecake made lighter using cottage cheese for a creamy, protein-packed dessert.
# Ingredients:
Dairy
01 -
1 cup (210 g) cottage cheese
Eggs
02 -
3 large eggs
Dry Ingredients
03 -
5 tablespoons unsweetened cacao powder
04 -
2 tablespoons arrowroot powder or cornstarch
05 -
1/4 cup (30 g) granulated sweetener of choice
06 -
1/4 teaspoon salt
Flavorings
07 -
1 teaspoon vanilla extract
Toppings
08 -
1/4 cup (45 g) chocolate chips
09 -
Peanut butter, for drizzling
# Instructions:
01 -
Preheat the air fryer or oven to 175°C (350°F). Line a 6-inch round cake pan with parchment paper.
02 -
Place the cottage cheese in a mini food processor and pulse until mostly smooth. Add the eggs, cacao powder, arrowroot powder, sweetener, vanilla extract, and salt. Pulse again until the mixture is smooth and combined.
03 -
Pour the batter into the prepared pan. Evenly distribute the chocolate chips on top. Bake for 30 minutes, rotating the pan halfway through baking, until the top puffs up.
04 -
Remove the cake from the oven and allow it to set in the pan for 15 minutes; the top will slightly deflate. Drizzle with peanut butter and sprinkle with flaky salt if desired. Serve warm for a gooey texture or refrigerate for several hours for a firmer cheesecake consistency.
# Notes:
01 -
For a gooier texture, serve immediately after cooling; refrigerate for a few hours to achieve a more traditional cheesecake firmness.