Can I use curd mixture instead of cottage cheese?

Yes, but choose one without added sugar. If it's runny, increase gelatin slightly to 17-18g.

Why won't my cheesecake set?

The gelatin might not have fully dissolved or was added to a mixture that was too hot. Follow the instructions: dissolve gelatin completely, cool to lukewarm, then add to the cheese.

Can I make it without soy milk?

Yes, use any plant-based or cow's milk. Just keep the same quantity.

How many calories per serving?

154.7 calories per serving (recipe serves 2). It's a low-calorie dessert suitable for diet-friendly eating.

Chocolate cheesecake

Name: Chocolate cheesecake
Total time: 70 min
Yield: 2 порции
Cuisine: International
Ingredients: Cottage cheese — 400 g; Low-fat soybean milk — 100 g; Bulk sweetener — 2 g; Gelatin — 15 g; Cocoa Powder — 20 g

90min

537g

Nutrition per 100g

155

This chocolate cheesecake is a dream come true for sweet lovers watching their waistline. A silky chocolate mixture of cottage cheese and soy milk with cocoa, sweetened with a sugar substitute, sets in the fridge without baking. High-protein, low-calorie, and utterly delicious — it will become your favorite guilt-free dessert. Only 154 calories per serving — enjoy chocolatey bliss without regret!

ConfectioneryDessert

WHAT YOU WILL NEED

From ingredients

5 products

Base

Cottage cheese400 g

Low-fat soybean milk100 g

Bulk sweetener2 g

Cocoa Powder20 g

Gelling Agent

Gelatin15 g

SIMPLE PROCESS

Step by step recipe

The key to this cheesecake is proper gelatin preparation. Soak it in water for 30 minutes until softened, then dissolve it completely over low heat with soy milk. Blend cottage cheese, cocoa, and sweetener until smooth and creamy. Pour into a mold and refrigerate until fully set. Follow our steps for a perfect no-bake dessert.

Step 1

Soak the Gelatin

Cover the gelatin with 1 cup (200 ml) of cold water and let it soak for 30 minutes until softened.

Step 2

Dissolve the Gelatin

Drain excess water from the soaked gelatin. Heat it over low heat with the soy milk, stirring constantly, until fully dissolved. Do not bring to a boil.

Step 3

Blend the Cheese Mixture

In a blender, combine cottage cheese, cocoa powder, sweetener, and vanilla (optional). Blend until smooth and creamy.

Step 4

Combine with Gelatin

Pour the warm gelatin mixture into the cheese mixture and blend again until fully combined.

Step 5

Pour into Mold

Transfer the mixture into a cheesecake mold (or any mold). Smooth the top and cover with plastic wrap or a lid.

Step 6

Set and Serve

Refrigerate for at least 4 hours (preferably overnight) until fully set. Run a knife around the edges before unmolding. Enjoy!

CHEF'S TIP

Choose Dry Cottage Cheese

Use dry cottage cheese (5-9% fat) for a firm, smooth texture. If it's wet, drain it in a sieve for 30 minutes.

Dissolve Gelatin Properly

After soaking, drain excess water and heat the gelatin over low heat, stirring constantly, until completely dissolved. Do not boil — it will lose its setting power.

Use Quality Cocoa

Unsweetened dark cocoa powder gives a rich chocolate flavor. Sift it to avoid lumps.

Let It Set Completely

Refrigerate for at least 4 hours, preferably overnight, for the perfect texture. Run a knife around the edge before unmolding.

SUBSTITUTIONS

Add your taste

With Regular Milk Replace soy milk with cow's milk (1.5% fat) — the texture becomes creamier and calories increase slightly.
With Honey Instead of Sweetener Use 1-2 tablespoons of honey instead of sweetener — more natural but higher in calories.
Gelatin-Free (Vegan) Replace gelatin with agar-agar (10g) — it works well in cold desserts and gives a firm set.
Add Vanilla Stir in 1 teaspoon of vanilla extract or a pinch of vanillin for extra aroma.

HOW TO STORE

How to Store Chocolate Cheesecake

Store in the fridge in a covered mold or container for up to 3 days. Do not freeze — texture becomes grainy upon thawing. Let sit at room temperature for 5-10 minutes before serving.

GOOD TO KNOW