Cottage Cheese Cacao Cheesecake

Cottage Cheese Cacao Cheesecake

A rich, high-protein cheesecake made with cacao and cottage cheese — creamy, balanced, and built from real ingredients.

Yields 8 Servings | Total Time 6 Hours

Ingredients

Filling:

  • 2 servings (4 scoops) Ritual Cacao

  • 2 cups cottage cheese

  • 1/2 cup cream cheese

  • 1/2 cup maple syrup or raw honey

  • 3 eggs (pasture-raised if possible)

  • 2 tbsp additional cacao powder 

  • 2 tbsp arrowroot starch

  • Juice of 1 lemon

  • 1 tbsp vanilla extract

Crust (optional):

  • 1 large bag Simple Mills Sweet Thins

  • 3 tbsp butter, melted

  • 1 tbsp cacao powder

Instructions

  1. Preheat oven to 350°F and grease and line with parchment paper the bottom of an 8'' springform cake pan.

  2. In a blender, add the sweet thins and cacao powder and blend into a fine meal. Add to a bowl and mix in the butter. It should resemble wet sand. Press into the base of the pan and par-bake for 10-12 minutes. 

  3. In a blender, add all of the filling ingredients and blend until completely smooth.

  4. Pour filling over the crust (or directly into any 8'' greased pan if skipping crust).

  5. Bake for 30–35 minutes, until set but slightly soft in the center.

  6. Let cool, then refrigerate for at least 4 hours to fully set.

  7. Slice and serve.

Why It Works

  • Cacao → rich flavor + polyphenols

  • Cottage cheese → high protein + creamy texture

  • Eggs → structure + nutrient density

  • Maple syrup/raw honey → natural sweetness

  • Simple Mills Sweet Thins (optional) → simple, grain-free crust