The Ultimate Skinny Chocolate Cheesecake

“Wait, is this really diet food?” That’s the question you’ll hear after the first bite.

Traditional cheesecake is a calorie bomb, but this version is a game-changer. By using a clever combination of Low-Fat Cottage Cheese (blended until silky) and Cocoa, we achieve a texture that is rich, velvety, and dense without the heavy fat content. The addition of instant coffee intensifies the chocolate flavor, making this the perfect “Guilt-Free” indulgence for anyone on a weight loss journey.

What You’ll Need

The Crust

• 🍪 1 cup Chocolate wafer crumbs (approx. 20 thin cookies)
• 🍬 1 tbsp Brown sugar
• 🌻 1 tbsp Canola oil
• ☕ 1 tsp Instant coffee + 2 tsp hot water

The Creamy Filling

• 🍫 56g (2 oz) Semi-sweet chocolate, melted
• 🥣 3 cups Low-fat Cottage Cheese (The secret ingredient!)
• 🧀 1.5 cups Low-fat Cream Cheese
• 🌑 3/4 cup Cocoa Powder
• 🍯 1 cup Brown Sugar & 1/2 cup Granulated Sugar
• 🥚 1 Whole Egg + 2 Egg Whites
• 🌽 1/4 cup Cornstarch (For stability)
• ☕ 2 tbsp Instant coffee + 2 tsp hot water
• ✨ 2 tsp Vanilla Extract & Pinch of Salt

Method: The Perfect Water Bath

1. Prep the Pan: Preheat oven to 160°C (320°F). Spray a 20cm (8-inch) springform pan with oil. Crucial: Wrap the bottom of the pan with two layers of aluminum foil to ensure no water gets in later.
2. The Crust: Mix wafer crumbs, sugar, oil, and coffee. Press tightly into the bottom of the pan.
3. Smooth the Cheese: In a blender, process the cottage cheese until it is perfectly smooth (no lumps allowed!). Add cream cheese, sugars, cocoa, and cornstarch. Pulse to combine.
4. Final Mix: Add melted chocolate, eggs, coffee mix, vanilla, and salt. Blend until creamy. Pour over crust.
5. The Bain-Marie (Water Bath): Place your cheesecake pan inside a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the cheesecake pan. This keeps it moist and prevents cracking.
6. Bake: Bake for 50 minutes. The center should still jiggle slightly like jelly.
7. Cool Slowly: Turn off the oven. Run a knife around the edges. Leave the cake inside with the door cracked open for 1 hour. This prevents sinking.
8. Chill: Refrigerate for at least 4 hours before serving.

Common Questions