Chocolate Baking Dessert

High-protein chocolate cheesecake

Name: High protein chocolate cheesecake recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 500g cottage cheese; 200ml coconut cream; 3 large eggs; 50g cocoa powder; 27g coconut flour; 125ml maple syrup; 1 tsp vanilla extract; Coconut yoghurt, to serve (optional); Coconut flakes, to serve (optional)

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by Phoebe Hird

Aug 19, 2025

Indulge in the rich, chocolatey goodness of our baked chocolate cheesecake. Made with cottage cheese and coconut cream for a protein boost, enjoy it with a dollop of coconut yoghurt and a sprinkle of coconut flakes for an extra touch of indulgence.

You’ll need to start this recipe at least 6 hours ahead ahead, and you'll need an 18cm round cake pan or springform pan.

500g cottage cheese
200ml coconut cream
3 large eggs
1/2 cup (50g) dark cocoa powder
1/4 cup (27g) coconut flour
1/2 cup (125ml) maple syrup
1 tsp vanilla extract
Coconut yoghurt, to serve (optional)
Coconut flakes, to serve (optional)

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease an 18cm round cake pan or springform pan. Scrunch a round of baking paper and loosely place inside the pan, ensuring it covers the base and sides.
2.

Place the cottage cheese and coconut cream in a food processor or blender and whiz until smooth. Add the eggs, cocoa powder, coconut flour, maple syrup and vanilla. Whiz until the mixture is smooth and well combined.
3.

Pour mixture into prepared pan, then gently tap the pan to remove any excess air bubbles (or pop them with a skewer). Bake for 1 hour 5 minutes, or until the centre is set but still slightly wobbly. The cheesecake will firm up as it cools, but the centre will remain creamy. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
4.

Top cheesecake with a dollop of coconut yoghurt and sprinkle with coconut flakes if using, to serve.