This no bake healthier cottage cheese chocolate cake is soft and creamy. It is just 2 ingredients and doesn’t require any flour, eggs, refined sugar, butter or oil. The cake doesn’t require any baking and can be made ahead of time. The cake also stores well.

This no bake chocolate cake takes only a few minutes to prepare. It can be made ahead of time for an event or just for when you are in need of a rich chocolate dessert.

Ingredients

  • Cottage cheese
  • Dark chocolate

Cottage cheese: Cottage cheese make this cake a little healthier. It also keeps the chocolate very soft and creamy, creating a rich chocolate dessert.

Dark chocolate: I recommend using dark chocolate with around 60% cocoa. If your chocolate contains less cocoa, your cake may not fully set. If you need your cake to be refined sugar free, make sure to use a chocolate sweetened with unrefined sugar.

How to Make No Bake Healthier Chocolate Cake

  • The cottage cheese is blended until smooth. The dark chocolate is melted until smooth.
  • The cottage cheese is mixed into the chocolate until fully incorporated and there are no streaks of cottage cheese.
  • Transfer the batter to your prepared cake pan. Place into the fridge until set.
  • You can decorate the cake with fresh fruit, powdered sweetener, or a chocolate frosting. I added a chocolate ganache frosting. Cut the cake with a large sharp knife.

Texture

This cake has a texture similar to a chocolate torte cake. It is rich, soft and creamy. It is not super sweet because it is sweetened with just dark chocolate.

Expert Tips

  • Your cottage cheese must be brought to room temperature; otherwise, it will cause the chocolate to seize.
  • You want to use a brand of cottage cheese that you can completely blend until smooth, so there are no bits of cottage cheese in your cake.
  • The cake is not that sweet. If you prefer sweeter desserts, you can add a sweet frosting on top.

More No Bake Cake Recipes

5 from 3 votes

2 Ingredient No Bake Healthier Cottage Cheese Chocolate Cake

This healthier cottage cheese chocolate cake doesn't require any baking. It is just 2 ingredients and doesn't require any flour, eggs, refined sugar, butter or oil.
Servings: 14 slices
Prep Time: 10 minutes
Total Time: 10 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 3/4 cups + 1 tbsp (410g) cottage cheese, 4%, brought to room temperature, see note
  • 2 3/4 cups (442g) dark chocolate chips, 60% cocoa, see note before starting

Instructions
 

  • Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Also line the sides with long strips of cut parchment paper.
  • Add cottage cheese to a blender and blend until completely smooth. You do need to make sure it is completely smooth and no little chunks of cottage cheese remain, otherwise you’ll see the little cottage cheese chunks in the final cake.
  • Add chocolate chips to a large microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.
  • Add the cottage cheese to the melted chocolate and mix until uniform and no cottage cheese streaks remain. I did a combination of using a whisk and a spatula to mix. Your mixture will be thick, like a chocolate pudding consistency.
  • Transfer the mixture into the prepared cake pan and smooth the top with an offset spatula.
  • Put in the fridge to set, around 3-4 hours or overnight. Once cake is set, carefully release it from the cake pan and peel off the parchment paper. If desired, you can frost the cake or decorate it with fresh fruit before serving. I share the ganache frosting I used in the notes section. Use a large sharp knife to cut the cake and wipe the blade after each cut. I recommend cutting thin slices because this cake is very rich. Store any uneaten cake in an airtight container in the fridge or freezer.

Notes

  • Dark chocolate note: This cake should be made with dark chocolate chips that contain around 60% cocoa. If it is less than 60%, the cake may not set. You can use higher than 60% but your cake will be firmer and less sweet. I used Ghiradelli chocolate chips* (Ghiradelli chips contain refined sugar; if you need the cake to be without refined sugars, use a chocolate sweetened with unrefined sugar). In general, you want to use chocolate that contains lecithin. Lecithin helps the chocolate stay smooth. However, if you want to avoid lecithin, the one brand I've had success with is Hu dark chocolate* (which doesn't contain lecithin and is also sweetened with unrefined coconut sugar.) I have not had success with Enjoy Life brand, a popular brand that doesn't contain lecithin.
  • Cottage cheese note: You want to use a brand of cottage cheese that blends well so that the cottage cheese is completely smooth. Some brands that are very thick, like Good Culture, don't blend completely smooth easily. I used Amazon Grocery cottage cheese* for this recipe. Make sure to use 4% cottage cheese. Low fat cottage cheese is too watery and can cause the chocolate to seize. You also need to make sure the cottage cheese is room temperature. If it is still cold when added to the chocolate, it will cause the chocolate to seize.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional ganache frosting:
    • 1 cup dark chocolate chips
    • 1/2 cup (4 fluid ounces) canned coconut milk or heavy cream
    • Add chocolate chips to a medium bowl and set aside. Heat coconut milk or heavy cream in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk/heavy cream over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
    • Frost over the surface of the cake.
  • Estimated nutrition does not include frosting.
Serving: 1slice, Calories: 197kcal, Carbohydrates: 18g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Sodium: 101mg, Fiber: 2g, Sugar: 14g, NET CARBS: 16
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!