INSTRUCTIONS

1. Blend and enjoy!

If you don’t like cottage cheese, it’s probably because of the texture. This is why whipped cottage cheese is a total game-changer.  

This Cacao Cottage Cheesecake tastes more like a rich chocolate mousse, but we’re calling it a cheesecake because of the graham cracker “crust”. Whatever you want to call it, we hope you make this and enjoy it guilt-free because each serving has 14 grams of protein! 

NOTES: 

• We used gluten-free graham crackers as the base. You can easily skip the “crust” completely if you prefer. 
• We added chopped pecans and pistachios to the top but you could also garnish with fresh raspberries or chopped hazelnuts! 
• The dessert is so rich that you could easily split this into even smaller servings. 
• We layered this into mason jars. Ramekins or any smaller dishes would work as well.  
• You may want to refrigerate before serving so your cheesecake is a bit more solid.  
• If you prefer a stronger chocolate flavor, try adding more cacao or sugar or add a very small amount of brewed coffee or instant coffee. An additional ¼-½ teaspoon should be enough to bring out the chocolate flavor.  

INSTRUCTIONS

1. Add cottage cheese, cacao, and powdered sugar to a high-powered blender or food processor. Blend until smooth. 
2. Layer crushed graham crackers, cottage cheese mixture, a second layer of crushed graham crackers, more cottage cheese mixture, and top with chopped nuts.  
3. Serve & enjoy!