Introduction
This Chocolate Cottage Cheese Cheesecake is a deliciously rich dessert that doesn’t compromise on your nutrition goals. You’ll get a creamy, high-protein treat with a deep chocolate flavor, all without any refined sugar. It’s incredibly simple to make, requiring just a blender and a few staple ingredients.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 1 1/4 cup full fat cottage cheese
- 1/3 cup maple syrup or honey
- 2 tablespoons arrowroot starch (corn starch also works*)
- 1 teaspoon vanilla extract
- 1/4 cup cacao
- 2 eggs
- berries of choice
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease four 4-ounce ramekins or a small baking dish.
- Place all ingredients except the berries into a high-speed blender: cottage cheese, maple syrup, arrowroot starch, vanilla extract, cacao, and eggs.
- Blend on high speed for 45-60 seconds, or until the mixture is completely smooth and silky, scraping down the sides if necessary.
- Pour the blended batter evenly into the prepared ramekins or baking dish.
- Bake for 25-30 minutes. The cheesecakes are done when the tops are set and the edges are slightly pulling away from the sides. A slight jiggle in the center is okay.
- Remove from the oven and let them cool at room temperature for at least 20 minutes. They will firm up further as they cool.
- Serve warm or chilled, topped with fresh berries of your choice.
Variations
- Mini Muffin Bites: Pour the batter into a lined mini muffin tin and bake for 12-15 minutes for a portable, bite-sized snack.
- Frozen Protein Pops: Pour the blended batter into popsicle molds and freeze for a creamy, chocolatey frozen treat.
- Flavor Infusion: Add a pinch of cinnamon, a dash of instant espresso powder, or a few drops of peppermint extract to the blender for a flavor twist.
- Crust Option: For a more traditional feel, press a simple mixture of crushed nuts and a touch of maple syrup into the bottom of your dish before adding the batter.
Tips for Success
- Blend Thoroughly: Ensure you blend the cottage cheese mixture until it’s completely lump-free. This is the secret to the creamy texture.
- Don’t Overbake: The cheesecakes will continue to set as they cool. It’s better to pull them out when the center is just slightly wobbly.
- Use Room Temperature Eggs: For easier blending and a smoother final batter, use eggs at room temperature.
- Sifting Cacao: For an ultra-smooth batter without any specks, sift your cacao powder before adding it to the blender.
Storage & Reheating
Store cooled cheesecakes in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold straight from the fridge. To reheat, warm in the microwave for 20-30 seconds for a gooey, pudding-like texture.
FAQ
1. Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese yields a richer, creamier texture and flavor.
2. Why did my cheesecake crack?
Cracking can happen from overbaking or a rapid temperature change. Make sure not to bake past the point of a slight jiggle in the center, and let it cool gradually on the counter.
3. Can I make this without a blender?
A blender is essential to achieve the completely smooth, creamy consistency. A food processor may work but often leaves a grainier texture.
4. Is this recipe gluten-free?
Yes, as written with arrowroot or corn starch, this recipe is naturally gluten-free.
5. Can I bake this in one large dish instead of ramekins?
Yes, use a 6-inch or 8-inch round dish. The baking time may need to be increased by 5-10 minutes.
6. What’s the difference between cacao and cocoa?
Cacao is less processed and can have a more bitter, intense chocolate flavor. Unsweetened cocoa powder can be used as a 1:1 substitute.
