A rich, protein-packed chocolate dessert made lighter with cottage cheese for a creamy, indulgent treat.
# What you need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tbsp coconut oil or melted butter
03 - 1 tbsp unsweetened cocoa powder
04 - 1 tbsp maple syrup
→ Filling
05 - 2 cups low-fat cottage cheese
06 - 3/4 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/2 cup granulated sugar or sweetener of choice
09 - 1/2 cup unsweetened cocoa powder
10 - 1 tsp vanilla extract
11 - 1 tbsp cornstarch
12 - 1/3 cup dark chocolate chips, melted and cooled
→ Topping
13 - 2 tbsp Greek yogurt
14 - 1 tbsp honey or maple syrup
15 - Dark chocolate shavings
# How to make it:
01 - Preheat the oven to 340°F. Line the base of an 8-inch springform pan with parchment paper.
02 - In a bowl, mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
03 - In a food processor or blender, blend cottage cheese until completely smooth, about 1-2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until silky.
04 - Pour filling over the cooled crust. Smooth the top with a spatula.
05 - Bake for 35-40 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
06 - Remove from oven and chill in the refrigerator for at least 3 hours, or until fully set.
07 - Before serving, spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings.
