3 Ingredient Healthier Chocolate Cheesecake

This healthier chocolate cheesecake is creamy and smooth. It only needs 3 ingredients, including a secret healthier ingredient. Even though the cheesecake is made with healthier ingredients, it still tastes like cheesecake.

Even though this cheesecake is made with healthier ingredients, it is still creamy, smooth and tangy. It really satisfies my cravings for cheesecake.

Ingredients

• Cottage cheese
• Eggs
• Dark chocolate

Cottage cheese: Cottage cheese is the secret ingredient to making this cheesecake healthier. Many healthier cheesecake recipes use less cream cheese but this recipe replaces it entirely with cottage cheese. Make sure to use 4% high protein cottage cheese. Lowfat cottage cheese is too watery. Even though this cake doesn’t use any cream cheese, it still is creamy and tangy from the cottage cheese.

Eggs: Eggs are used as a binder and to provide structure for the cheesecake.

Dark chocolate: The cheesecake is lightly sweetened with dark chocolate. Dark chocolate also helps the cheesecake set up so it is firm enough to slice.

How to Make Healthier Chocolate Cheesecake

• The cottage cheese and eggs are blended until smooth.
• The chocolate is melted until smooth and then blended with the cottage cheese mixture until you have a smooth and uniform batter.
• Pour the batter into your prepared cake pan. Place the cake pan into a slightly larger baking pan and add water to the outer pan, creating a water bath for the cake.
• Bake the cake for about 45 minutes or until done. Allow cake to cool completely before serving. You can also decorate the cake before serving.

Texture

This is a crustless cheesecake so it is a little bit firmer than traditional cheesecake, but it is still very creamy. The cheesecake is lightly sweet and not as sweet as regular cheesecake since it is supposed to be a healthier cheesecake. If you prefer a sweeter cheesecake you can add a sweet frosting on top or use semisweet instead of dark chocolate to make the cheesecake.

Expert Tips

• Make sure to use 4% milkfat cottage cheese. 1% or 2% are too watery and not rich enough. You also want to use a high protein cottage cheese, which will help the cheesecake set up better and not be too moist.
• Use a dark chocolate with around 60% cocoa. If you use a chocolate with a higher cocoa percentage, the cake will be a little too firm and not sweet enough.
• You don’t have to bake the cake in a water bath but it does help it rise more evenly. Without the water bath, the cake comes out more like a souffle and will be unevenly shaped.
• Make sure your eggs and cottage cheese are room temperature. If they are too cold, it will cause the chocolate to seize.

More Cheesecake Recipes

• 4 Ingredient No Bake Cloud Cheesecake
• 3 Ingredient Creamy Yogurt Cheesecake
• 3 Ingredient Fluffy Chocolate Cheesecake

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5 from 2 votes

3 Ingredient Healthier Chocolate Cheesecake

This healthier chocolate cheesecake is just as creamy and smooth as regular cheesecake even though it is made with healthier ingredients, including a secret healthy ingredient. It only needs 3 ingredients and is easy to make.

Servings: 8 slices

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

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Ingredients

• ▢ 1 1/3 cups (300g) high protein cottage cheese 4% milkfat, brought to room temperature, see note before starting
• ▢ 4 large eggs, brought to room temp
• ▢ 1 cup (160g) dark chocolate chips, 60% cocoa

Instructions

 

• Preheat the oven to 350°F (177°C). Grease the interior of a 6-inch round cake pan. Make sure to use a one-piece one and not a springform pan. Try to use one that is 3 inches tall. Line the bottom with a parchment round and also line the sides with strips of parchment paper.
• Add cottage cheese and eggs to a blender and blend until cottage cheese is smooth and there are no egg streaks.
• Add chocolate chips to a microwave-safe bowl and heat in 30 second intervals, stirring in between with a spatula, until the chocolate is smooth. Let the chocolate cool slightly, about 5 minutes.
• Add melted chocolate to the blender and blend until you have a smooth batter that is uniform in color, scraping down the sides of the blender as needed to help everything blend evenly.
• Transfer the batter to your prepared cake pan. Place the cake pan in a slightly larger baking pan, such as a 9 inch square pan. Fill the outer pan with room temperature water until it reaches halfway up the sides of the cake pan, creating a water bath for the cake.
• Place the cake with its water bath in the oven. Bake for about 40-50 minutes or until cake is set in the center.
• Remove cake from the oven and out of the water. Allow it to cool completely. It will deflate a little as it cools. To remove cake from the pan, gently loosen the sides with a thin spatula. Then carefully flip the cake pan upside down onto a plate and the cake should slide out. Then flip the cake onto another plate to make it right side up again. If desired, frost cake before serving. Cut the cake with a sharp knife. You can also chill the cake in the fridge, but I recommend letting it come to room temperature before eating as it will be a little more firm straight out of the fridge. Store uneaten cake in an airtight container in the fridge or freezer.

Notes

• Cottage cheese note: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving. High protein cottage cheese will absorb more liquid and prevent your cheesecake from being too moist. You also want to avoid using low fat cottage cheese which is too watery.  I used Good Culture brand.* Avoid brands like Knudsen which doesn't contain enough protein and Daisy brand which doesn't use the same thickeners as other cottage cheese brands.
• You can just line the bottom and not the sides of the cake pan with parchment paper. Lining the sides with parchment paper will make it easier to remove the cake but the edges of the cake will be a little more uneven. If you choose not to line the sides, make sure they are thoroughly greased to prevent the cake from sticking to the sides.
• The cake is baked in a solid one piece cake pan, not a springform pan. I used this 6 inch cake pan.* My pan is 3 inches tall. If your cake pan is shorter, you can make the parchment paper lining the sides of the cake pan to extend 1-2 inches above the cake pan so that the cake batter won't leak out.
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• Optional ganache frosting:
  • 6 oz heavy cream (can also use canned coconut milk)
  • 1.5 cups dark chocolate chips
• Place chocolate chips in a mixing bowl. Heat heavy cream in a small saucepan until it reaches a simmer. Pour the heavy cream over chocolate. Stir with a spatula until chocolate is completely melted and smooth. If for some reason your chocolate is not fully smooth, you can briefly heat the mixture in the microwave for about 15-20 seconds and then stir again. 
• You can also level the top of the cake before decorating with frosting.

Serving: 1slice, Calories: 180kcal, Carbohydrates: 12g, Protein: 9g, Fat: 12g, Saturated Fat: 6g, Sodium: 151mg, Fiber: 1g, Sugar: 9g, NET CARBS: 11

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.

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