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Light Chocolate Cheesecakes

written by Ashley Fehr

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4.97 from 51 votes
Prep Time 5 minutes
Total Time 27 minutes
Servings 12

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Last updated on June 9, 2020

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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.

mini chocolate cheesecakes on white plate with whipped cream and chocolate shavings

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).

light chocolate cheesecakes close up with whipped cream and chocolate shavings

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.

mini chocolate cheesecakes with bite taken and more chocolate cheesecakes behind

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.

mini cheesecakes on white plate with fresh strawberries all around

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

written by Ashley Fehr

4.97 from 51 votes
Light Chocolate Cheesecakes: decadent, fudgy cheesecake with less than 150 calories! Perfect for Valentine’s Day or any day! Because, chocolate. www.thereciperebel.com
light chocolate cheesecakes close up
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Cuisine American
Course Dessert
Servings 12
Calories 121cal

Ingredients

  • 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

Instructions

  • 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.

Notes

*Nutrition information will vary depending on brands and products used.

Nutrition Information

Calories: 121cal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Cholesterol: 31mg | Sodium: 144mg | Potassium: 111mg | Sugar: 17g | Vitamin A: 60IU | Calcium: 53mg | Iron: 0.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  2. Cyndi - My Kitchen Craze says

    It’s okay that your not a salad person. I’m not a fish person, so there won’t ever be any fish on my site unless my hubby requests it. 🙂 These look delicious! I love the idea of using cottage cheese! Brilliant!! Pinned!

    Reply

    • Ashley says

      Haha, thanks Cyndi! I’m not a big seafood person either, but I don’t mind it every once in a while 🙂

      Reply

  5. Alice @ Hip Foodie Mom says

    I don’t know if I’ve ever met a non-salad person before in my life. . at least you’re upfront about it, which I love. . well, you and my husband, the non-salad lovers . . you’re totally making up for it (because I love salads) by posting these fabulous light chocolate cheesecakes!!! Wow!! 2 cups nonfat cottage cheese huh?! I gotta try this!!!

    Reply

  7. Kelly - Life Made Sweeter says

    These chocolate cheesecakes look incredible, Ashley! I would have never guessed they were light! Love that you used cottage cheese, I have some leftover in the fridge and had no idea what to do with it and these cheesecakes sound perfect! I love the berries on top too!

    Reply

    • Ashley says

      Cottage cheese cheesecake is one of my favorite “healthy” desserts! So full of protein and creamy and delicious!

      Reply

  18. Sarah @ The Gold Lining Girl says

    Wow those look so decadent for being light! I love that you used non-fat cottage cheese – I eat that stuff like it’s going out of style and I love it’s flavor and how much protein it has! So…. now I can consider these cheesecakes a source of protein, right?? 🙂 Thank you for sparing us from salad recipes. I am also not a salad person! Hehe. Thanks for sharing!

    Reply

    • Ashley says

      Haha, any time Sarah! I’m pretty sure you will never find a salad recipe here, unless it’s fruit salad, or potato salad, Lol.

      Reply

    • Ashley says

      Haha, I have to admit, I don’t know if I ever stopped at one…. but even if you eat two they’re still a really reasonable dessert 😉

      Reply

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