High Protein Chocolate Cheesecake

Serves 1
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Directions

  1. 1Blend Greek yogurt, cottage cheese, eggs, cocoa powder, cornstarch, and maple syrup until smooth.
  2. 2Blend Greek yogurt, cottage cheese, eggs, cocoa powder, cornstarch, and maple syrup until smooth.
  3. 3Blend Greek yogurt, cottage cheese, eggs, cocoa powder, cornstarch, and maple syrup until smooth.
  4. 4Pour the mixture into a lined 6-inch baking dish.
  5. 5Pour the mixture into a lined 6-inch baking dish.
  6. 6Pour the mixture into a lined 6-inch baking dish.
  7. 7Bake at 325°F (160°C) for 40 minutes.
  8. 8Bake at 325°F (160°C) for 40 minutes.
  9. 9Bake at 325°F (160°C) for 40 minutes.
  10. 10Let it cool to room temperature and then cool in the fridge for 8 hours, or overnight.
  11. 11Let it cool to room temperature and then cool in the fridge for 8 hours, or overnight.
  12. 12Let it cool to room temperature and then cool in the fridge for 8 hours, or overnight.

Ingredients

  • 1 cup cottage cheese
  • 1 cup cottage cheese
  • 1 cup cottage cheese
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 2 tbsp corn starch
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla

Equipment

blender6 inch baking dish

Tips

  • Cool in the fridge for 8 hours or overnight to avoid it being liquidy in the center.
High Protein Chocolate Cheesecake | Clip Recipe