We’re back this week and we’re back with another cottage cheese recipe. That recipe? A Chocolate Cheesecake with Cottage Cheese that you don’t need protein powder to make! It’s easy, made with 7 simple ingredients, and absolutely delicious. If you like any of my other protein cheesecakes, you’re going to love this one.

Cottage Cheese Cheesecake Crust

If you don’t want a crust, skip this step. To make your crust add into a bowl 1/4 cup of graham cracker crumbs, 2 tablespoons of cocoa powder, and 2 tablespoons of melted butter. Mix those together until it clumps up like this.

If you don’t have graham cracker crumbs? Make your own by simply crushing up some graham crackers!

From here, take out an oven safe dish or pan and line it with parchment paper or coat it with some cooking spray. I’m using a 6” round pan today which is linked in the recipe card below.

Keep in mind that if your pan is smaller or bigger than this you’ll have to adjust your baking times accordingly. For the most part, the deeper your chocolate cheesecake is, the longer it’ll take to cook.

Press your crust mix into the bottom of whatever you’re using. Make sure to level it off as you compact is around your dish or pan.

Put your crust into the oven on 375F/190C for around 10-15 minutes or until the edges look cooked.

Want a crust with less carbs? Try our almond flour crust!

• 1/4 Cup (28g) Almond Flour
• 2 Tablespoons (10g) Cocoa Powder
• 2 Tablespoons (28g) Melted Butter

Cottage Cheese Cheesecake Filling

While your optional crust is baking, take out a food processor or powerful blender to prep your cheesecake filling.

Add right into whatever you’re using 2 large whole eggs, 1 cup of cottage cheese, 4 ounces of a complimenting flavored Greek yogurt, 1 teaspoon of vanilla extract, 5 tablespoons of cocoa powder, 1 tablespoon of melted sugar free or other chocolate chips, and 1-2 tablespoons of your favorite sweetener.

I’ll put the macro breakdown for both sugar free and semi-sweet chocolate chips below.

Process or blend those ingredients right until smooth. This shouldn’t take long, be careful not to over-mix it.

Pour that chocolate cheesecake with cottage cheese mix on top of your crust and put that into the oven on 325F/162C for around 50 minutes to an hour. Again, remember that your baking time will change depending on how thick or thin your cheesecake is.

You can also optionally top your cheesecake with anything you want prior to the oven like some more chocolate chips or nuts!

Take it out, let it cool, wrap it up, and put it into the fridge for a couple hours. If you skip the fridge part, you’ll miss the perfect cheesecake texture.

Another thing I like to do is to top it with a some protein frosting! I have a few protein frosting recipes so you have options here. The one I used featured in these pictures?

• 4 Ounces Cream Cheese
• 2 Ounces Vanilla Greek Yogurt
• 2 Tablespoons Cocoa Powder
• 1 Tablespoon Sweetener

Cheesecake Tips

1. These freeze great so you can make a couple at a time.
2. Add in 2 tablespoons of peanut butter and use a peanut butter flavored Greek yogurt for a chocolate peanut butter cheesecake!
3. If you want even more protein you can add in some hemp seeds.

Ready for some Simple Protein Cheesecake Bars next?