Lighter Chocolate Cottage Cheese Cheesecake

Servings:

Prep Time: 5

Cook Time: 30

Total Time: 35

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

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

US Customary - Metric

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

Author: Stella Drivas