Looking for a guilt-free dessert that still satisfies your chocolate cravings? This Lighter Chocolate Cottage Cheese Cheese cake is a perfect choice! Rich, creamy, and naturally gluten-free, it’s an ideal treat for thanksgiving desserts or any special occasion.
Ingredients
To make this delicious Chocolate Cottage Cheese cake, Gluten Free, you will need:
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1 ½ cups gluten-free graham cracker crumbs
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3 tablespoons melted butter or coconut oil
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2 tablespoons cocoa powder
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2 tablespoons sugar (optional for crust)
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2 cups cottage cheese (low-fat preferred)
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1 cup plain Greek yogurt
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½ cup unsweetened cocoa powder
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½ cup sugar or preferred sweetener
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2 large eggs
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2 teaspoons vanilla extract
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¼ teaspoon salt
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1 teaspoon cornstarch or arrowroot powder (for thickening)
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Optional: chocolate shavings or fresh berries for garnish
Kitchen Tools
While this recipe is simple, having the right tools makes the process smoother:
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9-inch springform pan
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Mixing bowls
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Electric mixer or blender
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Measuring cups and spoons
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Rubber spatula
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Whisk
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Oven
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Cooling rack
Step-by-Step Preparation
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease your springform pan lightly with butter or coconut oil and set aside.
Step 2: Prepare the Crust
In a small bowl, combine gluten-free graham cracker crumbs, melted butter, cocoa powder, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form a compact crust. Bake for 8–10 minutes, then remove from the oven and let it cool.
Step 3: Make the Cheesecake Filling
In a blender or large mixing bowl, combine the cottage cheese, Greek yogurt, cocoa powder, sugar, eggs, vanilla extract, salt, and cornstarch. Blend until completely smooth. This ensures a creamy texture without lumps.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Step 5: Bake the Cheesecake
Bake for 45–50 minutes, or until the edges are set and the center slightly jiggles when shaken. Avoid overbaking to keep the cheesecake moist and creamy.
Step 6: Cool and Chill
Allow the cheesecake to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to fully set.
Step 7: Serve
Once chilled, remove the cheesecake from the springform pan. Garnish with chocolate shavings, berries, or a light dusting of cocoa powder before serving. Slice and enjoy!
Helpful Tips
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Blending Cottage Cheese: Use a high-speed blender for a smoother texture. If lumps remain, the cheesecake may feel grainy.
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Sweetener Alternatives: Swap sugar with honey, maple syrup, or your preferred sweetener for a healthier option.
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Crust Options: You can use almond flour or crushed gluten-free cookies instead of graham crackers for variety.
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Prevent Cracks: Bake the cheesecake in a water bath to reduce the risk of cracks forming on the surface.
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Serving Tips: Pair with a cup of coffee or a drizzle of fresh berry sauce to elevate the dessert experience.
Nutritional Value (Approximate per serving, based on 12 servings)
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Calories: 180 kcal
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Protein: 10 g
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Fat: 8 g
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Carbohydrates: 18 g
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Fiber: 2 g
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Sugar: 9 g
This lighter version of cheesecake provides a good amount of protein from cottage cheese and Greek yogurt while keeping calories in check. Perfect for those seeking a balance between indulgence and health.
Conclusion
This Chocolate Cottage Cheesecake, Gluten Free is a must-try recipe for thanksgiving desserts or any celebration. It’s rich, chocolatey, and surprisingly light, making it a dessert everyone will love. With easy preparation steps, simple ingredients, and a creamy texture, it’s guaranteed to become a family favorite. Don’t wait—try this healthier cheesecake today and enjoy a slice of guilt-free indulgence!
