Description
This lighter chocolate cheesecake swaps cream cheese for high-protein cottage cheese, making it lower in fat but still fudgy, rich, and indulgent. Perfect for a healthier dessert that satisfies your sweet tooth! Enjoy it warm for a gooey texture or chilled for a classic cheesecake consistency.
Ingredients
Scale
- 1 cup cottage cheese
- 3 eggs
- 5 tbsp cacao powder
- 2 tbsp 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 of peanut butter (for serving)
Instructions
1️⃣ Preheat & Prep:
- Preheat air fryer or oven to 350°F (175°C).
- Line a 6-inch round cake pan with parchment paper.
2️⃣ Blend Batter:
- In a mini food processor, blend cottage cheese until mostly smooth.
- Add eggs, cacao powder, arrowroot powder, sweetener, vanilla, and salt. Pulse until fully combined and creamy.
3️⃣ Bake:
- Pour batter into the prepared cake pan.
- Sprinkle chocolate chips on top.
- Bake for 30 minutes, rotating halfway through, until the cake puffs up.
4️⃣ Cool & Serve:
- Let the cake rest in the pan for 15 minutes (it will deflate slightly).
- Drizzle with peanut butter and flaky salt before serving.
5️⃣ Texture Tip:
- For a gooey cake, serve immediately.
- For a cheesecake-like texture, refrigerate for a few hours before serving.
Notes
- Sweetener Options: Use monk fruit, stevia, coconut sugar, or regular sugar.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Nut-Free Option: Skip peanut butter or replace with melted chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg