These light Chocolate Cheesecakes are made with cottage cheese instead of cream cheese, so they are lower in fat and high in protein! Smooth and rich and fudgy!
So I haven’t strayed too far from my goal to eat a little healthier this month, and I’ve been on the hunt for some lighter recipes that sacrifice no flavor.
You should know, though, that I’m not a salad person. I will probably never post a salad recipe, because I would never taste test it for you. I also rarely even have lettuce in my house.
I’m not saying that being anti-salad is a good thing — I’m just setting things straight so you understand where this thing is going.
I want healthier, lower calorie options of the foods I want to eat to begin with. And since I’m the kind of person who has to hide vegetables in her own meals, I’m probably not going to give you a plate full for dinner (though I have plenty of delicious comfort food meals Under 500 calories).
Again, not saying there’s anything wrong with that. It’s just not my style.
Chocolate? That’s more my style.
And cheesecake? Yes please.
I’m kind of a cheesecake fanatic. Which you probably don’t know because I so rarely share a cheesecake recipe.
I’m not gonna lie, I totally got this recipe from Martha Stewart. Cause Martha knows what she’s doing.
I changed a few things: I left out the crust (because who really cares about the crust?), I left out the espresso (but you could easily add it back in), and I changed the cooking method and temperature a bit. We were totally blown away by the results.
I had made a cheesecake from cottage cheese a few times before, but it’s been so long I have no idea which recipes I had tried or how it was done. But it was something I knew I wanted to try this month, so that I could have something totally decadent that was still pretty healthy.
Now, you should know that I don’t like cottage cheese. Like, at all. Unless it’s pureed. I use pureed cottage cheese in cheesecakes or other desserts and pastas — I find it’s mostly a texture thing. If you find you’re not sure about this recipe because of the cottage cheese, I promise you would never know the difference.
The cheesecakes are the perfect size for a sweet treat after dinner. You can top them any way you like — the light whipped topping is included in the nutritional information but the rest is up to you. To keep them on the lighter side, fresh fruit is always a great option and pairs so well with chocolate. You can go a little more extravagant and top with caramel or chocolate sauce, crushed candies or cookies or sprinkles or chocolate shavings. The options are really endless!
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Light Chocolate Cheesecakes
- 2 cups nonfat cottage cheese
- 2 large eggs
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons all purpose flour
- 1 1/2 tsp vanilla extract
- 2 cups light whipped topping
- Optional garnishes: fresh berries or other
- Preheat oven to 325 degrees F.
- To a blender or food processor, add the cottage cheese and puree until completely smooth (it MUST be 100% smooth — be sure to scrape down the sides and puree again until every kernel has been processed).
- Add the eggs, powdered sugar, cocoa, flour and vanilla and process until completely smooth.
- Pour into 12 muffin cups: I used individual silicone muffin cups and they worked marvelously. They are flexible so the cheesecakes pop out so easily. You could also use a regular muffin pan, well-greased, or try paper liners.
- Bake at 325 for 22 minutes, until center is just set. Let cool to room temperature before refrigerating for at least 3-4 hours. Carefully remove from muffin cups.
- Garnish as desired.
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