Lighter Chocolate Cottage Cheese Cheesecake

# What You Need:

→ Crust

01 - 1 cup graham cracker crumbs

02 - 2 tbsp coconut oil or melted butter

03 - 1 tbsp unsweetened cocoa powder

04 - 1 tbsp maple syrup

→ Filling

05 - 2 cups low-fat cottage cheese

06 - 3/4 cup plain Greek yogurt

07 - 2 large eggs

08 - 1/2 cup granulated sugar or sweetener of choice

09 - 1/2 cup unsweetened cocoa powder

10 - 1 tsp vanilla extract

11 - 1 tbsp cornstarch

12 - 1/3 cup dark chocolate chips, melted and cooled

→ Topping

13 - 2 tbsp Greek yogurt

14 - 1 tbsp honey or maple syrup

15 - Dark chocolate shavings for serving

# Steps:

01 - Preheat oven to 340°F. Line base of 8-inch springform pan with parchment paper.

02 - Mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into pan bottom. Bake for 8 minutes, then set aside.

03 - Blend cottage cheese until completely smooth, about 1-2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until silky.

04 - Pour filling over cooled crust. Smooth top. Bake for 35-40 minutes until center is just set but slightly wobbly.

05 - Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

06 - Remove from oven and refrigerate at least 3 hours until fully set. Top with Greek yogurt mixture and chocolate shavings before serving.

# Expert Suggestions:

01 -

You get all the creamy chocolate satisfaction of a bakery cheesecake with a fraction of the guilt
The protein content means one slice actually keeps you satisfied instead of leaving you hunting for more snacks an hour later

02 -

Do not skip blending the cottage cheese long enough, or you will end up with a grainy texture instead of that smooth, luxurious finish
The center should still wobble slightly when you take it out of the oven because it continues cooking as it cools

03 -