Waist-Friendly Chocolate Cheesecake

As sinful as it may sound, this delicious treat is as innocent as they come! Full of protein, low in carbs, and nearly fat free, this recipe can be worked into even the strictest of diets.


2 cups dry curd low-fat cottage (or “farmer’s”) cheese
4 egg whites
1 whole egg
1/2 cup low-fat Greek yogurt
1/2 cup granular Splenda or Stevia
2 scoops chocolate protein powder
3 Tsp. plain, unsweetened cocoa powder
1/2 cap vanilla extract


Preheat oven to 350 F.

Blend all ingredients together in a blender or with an electric mixer. Pour into a deep baking pan and bake 20-30 minutes (depending on your oven and your pan), or until edges are starting to brown.

Turn off the oven and leave to cool on rack. Once cooled, refrigerate for at least 3 hours.

Top with a bit of Cool Whip and a sprinkle of cocoa powder, and enjoy! The recipe serves 8.


Nutrition Facts

Per serving:

Calories: 120
Protein: 19.5
Carbs: 6.3
Fat: 1.7

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21 thoughts on “Waist-Friendly Chocolate Cheesecake

  1. Susan says:

    Anyone know how to make the crust as shown in the photo? I think if you poured this mixture in the pan without a crust it wouldn’t come out easily. I want to try this recipe but don’t want to end up licking pudding out of the bottom of the pan!

  2. Olesya says:

    Hi Susan,

    You can make a crust, but it won’t be fat-free anymore. Here’s a recipe for a low-carb almond crust that goes well with this cake:


    1.5 cups almond flour
    2 Tbsp melted butter
    3 Tbsp granular Splenda (or the equivalent amount of Stevia)


    Preheat oven to 365 F.

    Combine all ingredients in a pan, and press into bottom of the pan you’ll be using.

    Bake for 8 minutes (until it hardens, but before it gets too brown).

    Let us know how it turns out! 🙂

  3. viridian says:

    This is on my to-try list as well. Probably with that crust, I’ve got some almond flour I need to use soon.

  4. Susan says:

    Is almond flour just finely ground almonds? Can I make it with a blender? Also, does anyone know the equivalent in Stevia for the Splenda?

  5. Olesya says:

    Hi Susan,

    Yes, almond flour may be made in a blender — it’s nothing but finely ground almonds.

    Stevia comes in different brands/formulas, and each one is of a different sweetness, so I suggest following the manufacturer’s conversions for the Stevia you use.

    1/2 cup of granular Splenda is the equivalent of 1/2 cup of sugar (it’s a 1:1).

    Let us know how it goes! 🙂


  6. Susan says:

    Has anyone else made this recipe yet? I just made it and to be honest it turned out really yucky! :p

    The filling separated so that there’s a white layer on the bottom (the cottage cheese?) and a chocolate layer on top. The crust got really soggy, as though all the moisture drained to the bottom, and the cheesecake part was really dry, not at all creamy like in the photo (BTW, is that actually a photo of this particular recipe? If so I did something *really* wrong!)

    I don’t have much of a sweet tooth, but I also thought it needed a LOT more sweetener. I used a brand of pure stevia (no fillers or additives) and the conversion said 1 tsp stevia per cup of sugar. I actually used 1 tsp for the 1/2 cup called for but it tasted really flat, like I hadn’t added any sweetener at all.

    The whole cheesecake came out about 1″ high, including the crust. So basically it was heavy, dry, sticky on the bottom, and not very tasty at all. I’m going to try salvaging it with some chocolate raspberry sauce and sweetened whip cream, but I’d sure like to know what I did wrong as it looks soooo good in the picture!

    Please, anyone who has made this can you share your results and give me any suggestions you can think of. Other than the extra stevia I followed the recipe to the letter.


  7. mloveb says:

    I have made this and it’s wonderful. Thank you! All tho I see the addtion of the curst so I have to try it that way.

  8. Artemisia says:

    It’s really odd that the filling would separate after being baked…I’m going to make it tonight and report back, ladies (though I think I’ll use individual ramekins)! Looks so yummy!

  9. Artemisia says:

    Reporting back: made this the other night; I used a food processor to really, really whip the ingredients so it wouldn’t be gritty. The ones I poured into ramekins I overcooked accidentally; but I had some in a bigger ceramic dish that came out perfectly. The little ones were still edible, but drier and kind of separated. For the ones that came out great: as soon as the top started to look firm and I saw a bit of brown I pulled them out….I learned that once the top starts cracking, it’s too late. Mine was definitely not the color of the picture, but I think that’s just the protein powder I used (All the Whey Chocolate Whey Isolate). Delicious recipe – thanks Olesya!

  10. Susan says:

    Thanks for the report back! So I wonder if my problem is that I overcooked it? I followed the recipe where it said to turn off the oven and leave it in to cool on the rack like you’d do with a regular cheesecake, but it sounds like you took it out of the oven, is that right?

    Also, did yours turn out heavy and flat or is it more like in the picture (colour differences aside)? I’m starting to think that’s a photo of a different recipe altogether lol!

    I would really like to give this another try as everyone seems to have had good success with it so far. Maybe the stevia just doesn’t work in terms of volume of dry ingredients? Maybe I need to take it out of the oven to cool? Any experienced cheesecake makers care to comment? I’m scared to try again until I get some advice…thanks!

  11. Artemisia says:

    I definitely yanked mine out…I read it wrong, lol…I took it out and cooled it on a rack. Whoops! But it turned out fine.

    Mine stayed about the same height it was when I poured it in, maybe a tad lower – but definitely not heavy and flat. I did use Splenda Granular, though. You might be right about the volume. I’ve heard someone mention that NuNaturals makes a product specifically for baking – maybe that would work? Or maybe it was the whey you used? I’ve heard some bake better than others.

    I’ve never made cheesecake of any type before this; my territory is usually cookies and cakes…so my advice is probably not the best! I hope someone can help you out – it was delicious!!!

  12. Bootybootybooty says:

    YES! The foodprocessor is key. You gotta get everything whipped whipped whipped. If your cake is falling, maybe you are at high altitude and need to make adjustments?

  13. Susan says:

    I’m at sea level, but I used a blender. Would a food processor be better? I think I’m getting enough info to try it again.,..

    1) whip it good
    2) don’t let it get brown (hard to tell with chocolate in there!)
    3) take it out of the oven when time’s up

    When I have time I’ll give it another go and report back!

  14. Olesya says:

    I’ve never tried to make it another flavor, but I’m sure it’s doable. If you girls end up experimenting, I’d love to know how it turns out!

    Katie, dry curd cottage cheese is cottage cheese that’s a lot more solid/dry than the varieties you usually see sold in plastic containers. You can google it and find lots of recipes to make it at home. 😉

  15. Melissa says:

    who not make it with fat-free creamcheese? And maybe strawberry protien powder? Im making one today for my son’s 16th birthday so Ill let you know how it goes and take a picture and give you the recipe if it works 🙂

  16. Shelly says:

    Wonder how this worked with fat free cream cheese. I also wonder how much of the other ingredients I would need if I only used one 8 ounce pkg. of cream cheese… if anyone could help, I’d appreciate it! thanks!

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