Lighter Chocolate Cottage Cheese Cheesecake (Gluten Free)

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This delicious and rich chocolate cake will deceive even the wisest of foodies. No one will ever guess it was made with cottage cheese. You can really shave down the sugar in this if you use sugar free chocolate chips and sugar free maple syrup. Another exceptional recipe that is super decadent is our 3 Ingredient Flourless Chocolate Cake. It’s made with only dates, eggs and cacao powder and so many of you enjoyed making it!

Another versatile aspect of this recipe is that you can substitute in Greek yogurt or cream cheese at room temperature if you have only that on hand. A viral recipe on our blog that does just that is our 3 Ingredient Greek Yogurt Cake.

I baked this cake in no time in my counter top convection oven aka air fryer. Instead of baking for 1 hour in your oven, you can air fry for only 35 minutes. My Healthy Chocolate Blender Cake and Lighter Pumpkin Cottage Cheese Cheesecake also come together in minutes.

Thank you stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

Lighter Chocolate Cottage Cheese Cheesecake

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4.34 from 9 votes

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

This cheesecake is made lighter with cottage cheese instead of cream cheese. This change makes it higher in protein and lower in fat. Don't worry though, because the cake is also super fudgy and rich with chocolate flavor!

Equipment

• mini food processor
• 6 inch cake pan

Ingredients 

US CustomaryMetric

• 1 cup cottage cheese
• 3 eggs
• 5 tbs cacao powder
• 2 tbs arrowroot powder (or cornstarch)
• 1/4 cup granulated sweetener of choice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chocolate chips
• drizzle peanut butter

Instructions

• Preheat air fryer or oven to 350℉ (or 175℃). Line a 6 inch round cake pan with parchment paper.
• Add the cottage cheese to a small food processor and pulse until mostly smooth. Add in the eggs, cacao powder, arrowroot powder, sweetener (if using), vanilla, salt and pulse until smooth. Pour the batter into your pan and top with the chocolate chips. Bake for 30 minutes (rotating halfway through) or until the top of the cake puffs up. Remove from the oven and allow the cake to set in the pan for 15 minutes. The top of the cake will deflate a little. Drizzle with peanut butter and flaky salt and serve.
• Please Note: if you want a gooey type of cake serve right away. If you want more of a cheesecake texture, refrigerate for at least a few hours prior to serving.

Notes

You can make this with Greek yogurt instead of cottage cheese.

Store leftovers in an air tight container in your refrigerator. 

To make this dairy free, make sure you use vegan chocolate chips and dairy free yogurt.

 

Nutrition

Calories: 126kcal | Carbohydrates: 12g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 171mg | Potassium: 152mg | Fiber: 2g | Sugar: 5g | Vitamin A: 168IU | Calcium: 53mg | Iron: 1mg

Author: Stella Drivas