Cottage Cheese Chocolate Covered Cheesecake Bites

I have always loved bite-sized desserts, and these cottage cheese chocolate covered cheesecake bites are one of my favorites to make.

Traditional cheesecake can sometimes feel a bit too heavy, but using blended cottage cheese completely changes that.

It creates a filling that is lighter and remarkably smooth, while still giving you that classic rich taste.

Once the cheesecake layer is baked and chilled, you cut it into squares and dip each one into melted chocolate.

You end up with a crisp chocolate shell on the outside and a cool, creamy center that melts in your mouth.

They are super simple to keep in the fridge whenever you want a sweet treat during the week.

Why I Love This Recipe

Incredible Texture Contrast – The snappy chocolate shell pairs delightfully with the rich, velvety cheesecake center in every single bite.

Secretly Silky Center – Blending cottage cheese creates an ultra-smooth, creamy filling that tastes just like classic New York cheesecake.

Perfect Sweet-Salty Balance – A sprinkle of flaky sea salt elevates the rich semisweet chocolate to pure dessert perfection.

Buttery Graham Base – A crisp, golden base brings authentic cheesecake flavor and wonderful crunch beneath the smooth filling.

The Ingredients

For the Crust

• 1 cup Graham Cracker Crumbs
• 3 tbsp Unsalted Butter, Melted
• 1 tbsp Granulated Sugar

For the Cheesecake

• 2 cups Full Fat Cottage Cheese, Room Temperature
• 8 oz Cream Cheese, Softened
• 1/2 cup Granulated Sugar
• 1 tbsp Cornstarch
• 1 1/2 tsp Vanilla Extract
• 1/8 tsp Salt
• 2 Large Eggs, Room Temperature

For the Chocolate Coating

• 10 oz Semisweet Chocolate, Chopped
• 1 tbsp Coconut Oil
• 1/2 tsp Flaky Sea Salt

How to Make This Recipe

Step 1

Preheat the oven to 325°F, place a pan of hot water on the lower rack and line an 8×8-inch baking pan with parchment, leaving an overhang on two sides. Mix the graham cracker crumbs, sugar and melted butter and press firmly into the pan.

Step 2

Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky.

Step 3

Add the cream cheese, sugar, cornstarch, vanilla and salt and blend until smooth. Add the eggs, pulse just until combined and pour the batter over the crust.

Step 4

Bake on the middle rack for 35 to 40 minutes, until the edges are set and the center barely wobbles. Cool completely in the pan.

Step 5

Refrigerate for 3 hours, then freeze for 1 to 2 hours until very firm. Lift the cheesecake out using the parchment and cut it into 25 squares.

Step 6

Melt the chocolate with the coconut oil in the microwave in 30-second bursts, stirring between each, until smooth. Line a tray with parchment.

Step 7

Dip each frozen square into the chocolate with a fork, tap off the excess and place on the tray. Sprinkle with a few flakes of sea salt, chill until the chocolate is set and store in the refrigerator.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

You’ll get the best results if you blend the cottage cheese entirely on its own before adding the other ingredients. Run your blender or food processor until you cannot see any tiny curds or graininess left in the mixture.

If you rush this step, your cheesecake will turn out slightly gritty instead of velvety. Take an extra minute to scrape down the sides of the bowl so every bit gets completely silky.

Bring Your Dairy and Eggs to Room Temperature

From my experience, cold cream cheese creates small lumps that are almost impossible to blend away. Setting your cream cheese, cottage cheese, and eggs on the counter about an hour before baking completely solves this issue.

Room temperature eggs also mix into the batter much faster. This keeps you from overworking the batter, which can trap unwanted air and cause the cheesecake to puff up and crack in the oven.

Look for a Gentle Wobble in the Center

Knowing when to pull the cheesecake out of the oven keeps the filling soft and creamy. The outer edges should look set and slightly puffed, but the center two inches should still jiggle slightly when you tap the side of the pan.

I recommend letting it cool slowly at room temperature before putting it into the fridge. Moving a hot cheesecake straight into cold air causes sudden sinking and cracks on the surface.

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• Cottage Cheese Protein Strawberry Cheesecake Cups

Quick Answers

Why do I need to freeze the cheesecake squares before dipping them?

Freezing makes the cheesecake firm enough to hold its shape when it touches the warm melted chocolate.

If the squares are only chilled, they will soften quickly, fall off your fork, and leave messy crumbs in your coating.