Lighter Chocolate Cottage Cheese Cheesecake (Gluten Free)
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
Equipment
Ingredients
- 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
Nutrition
Looking for more?
I added walnuts and a scoop of vanilla protein powder and one banana because i only had 3/4 cup of cottage cheese very fudge like was good i enjoy all your recipes
Hi Dan, Love your feedback on the recipe! thanks for sharing with us!
A question. I’m vegan and we don’t have a vegan greek yogurt here but I have a vegan cottage cheese recipe that uses tofu. In the past, we used to make cheesecake using tofu (yummy!). I’m wondering if we could sub tofu for the cottage cheese, since it will get processed anyway. What do you think? Or is this Waaaaay out of your area of expertise? 😉
If the eggs are used as a binder, tofu doesn’t need them so we can replace them with more tofu. If they’re used as a leavening too, we can adjust for that.
the middle part of cake still wet. i follow all the instruction but it comes like the cake not yet done. help!
Yes, I would cool it for 30 minutes on the counter. Then pop it into your fridge to set for 2-3 hours! It will be perfect!
Can you make this in a 9″ pan?
Hi Priscilla, I haven’t tried it that way but my guess is that it will be very thin and will take less time to bake.
tasted like an omelette with cacao and a crust. no thanks
I’m so sorry the recipe didn’t work out for you. It is a healthier non-traditional recipe. If you would like something more traditional, there are other options online. Cheers!
look so so good!
Is the peanut butter drizzle optional? what can you suggest as a substitute?
thank you for sharing!
B
It’s totally optional. It will still be great without it!
Looks so so good but I cant make it with peanut what can I substitute it with? or can I just omit it all together?
Thank you so much for sharing!
HI Brenda, feel free to leave that out entirely!
Loved this. When out of oven tasted eggy and flavourless. Let it sit the 15 and then put into fridge.. becomes more solid and tastes delicious. I put blueberries and blackberries on top before baking with only few choc chips. Omitted any sweetener and used 2 T of ground flax seed ( as per suggestion substituion for starch ) . Great touch! Bravo!!
HI Joy, I also enjoyed it more so as a cheesecake after setting in the fridge for an hour (or overnight).
Thank you for coming back to leave your feedback!
Could you use a different sweetener other than granulated?
Hi Dainne, I haven’t tried it but Maple syrup or Honey should work!
Hi thank you for sharing 🙏🙏🙏
Do I use 1 cup if it’s a Greek yoghurt?
Hello Tlale! Yes you would use the same amount! Enjoy!
is there a substitute for the cacao powder?
I’m keto so I find the arrowroot or cornstarch to have too many carbs. Is there a substitute that I could use for keto?
I would use Xanthan gum or almond flour here!
Hi!just baked it today came out really nice! thanks
Hi Susan, I’m so glad the recipe was a winner for you! Thank you for trying it!
Hi! I would like to make this as muffins in an oven (not an airfryer). How many minutes would I need to bake them?
Hi Ann, yes this can definitely be made in a muffin tray in your oven.. I would bake it for 25 minutes in the oven. Same temp
Very nice recipe chef 👍👌👏.I use Greek yogurt instead of cottage cheese really yummy 😋, I will make some cottage cheese tomorrow and give it a try, I was wondering if I can use a combination of Greek yogurt and cream cheese. Thank you for your effort 🌹😊😎.
Hi Jasson, I’m so glad the recipe was a hit and thank you so much for coming back to leave your experience with the Greek yogurt! Its very helpful to other readers!
I definitely think cream cheese and yogurt would work beautifully here! Go for it!
How many servings does this make?
Hi Joann, serving size is located at the top of each recipe box.. here it is 6 servings!
Hi How do we make this with greek yogurt? Use 1 cup greek yogurt? Can we use low fat?
Hi Mal, yes, use same amount Greek yogurt here!