Marbled Chocolate Cheesecake (Lo Cal)
Submitted by Bundy Bear
Low-calorie marbled chocolate cheesecake made with cottage cheese, gelatin, cocoa, and whipped egg whites on a cocoa-vanilla wafer crust. No baking required.
This no-bake cheesecake uses blended cottage cheese instead of cream cheese, cutting the fat dramatically while still delivering a smooth, creamy filling. The marbled pattern of chocolate and vanilla swirled together makes it look far more indulgent than it actually is.
Low-fat cottage cheese gets blended until completely smooth with skim milk, gelatin, egg yolks, sugar, and vanilla. That blending step is critical. The cottage cheese needs to be pureed at high speed until there’s not a single curd visible. The mixture splits into two portions: one gets cocoa blended in for the chocolate layer, and the reserved vanilla portion becomes the marbling.
Whipped egg whites folded into the chocolate mixture add lightness and volume without adding fat. The chocolate goes into the cocoa-vanilla wafer crust first, then dollops of vanilla mixture get swirled through with a knife for the marbled effect. Four to five hours in the fridge sets the gelatin into a firm, sliceable cheesecake.
Chef Tips
- Blend the cottage cheese until absolutely smooth. Any remaining curds will show up as grainy bits in the finished cheesecake.
- Chill both mixtures until they begin to thicken before assembling. Too liquid and the marble swirl blurs into a muddy mix.
- Swirl gently with a knife. One or two passes is enough. Over-swirling blends the colors instead of creating distinct marble patterns.
- The gelatin needs the full 4 to 5 hours to set firmly. Cutting too early gives you a soft, scoopable filling instead of clean slices.
Variations
- Use ricotta cheese instead of cottage cheese for a slightly richer, Italian-style filling.
- Add a teaspoon of instant espresso to the chocolate portion for a mocha marble.
- Top with fresh berries before serving for color and a fruity contrast.
Ingredients
Directions
In small saucepan over medium high heat, bring ⅔ cup milk to a boil; set aside.
In container of blender, sprinkle gelatin over remaining ¼ cup cold skim milk; let stand 4 to 5 minutes.
Add boiling skim milk; cover and blend at low speed 2 min.
Add 3 tablespoon sugar, egg yolks and vanilla; blend at medium speed until well mixed.
Add cottage cheese; blend at high speed until smooth.
Remove ¾ cup mixture to use for marbling; chill until mixture begins to thicken.
Combine 1 tablespoon sugar and cocoa; add to blender container and blend until mixed.
Pour chocolate mixture into large bowl.
Chill, stirring occasionally, until mixture mounds when dropped from spoon.
In small bowl with electric mixer at high speed, beat egg whites until foamy.
Gradually add remaining 2 tablespoon sugar; beat until stiff peaks form.
Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust.
Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect.
Cover; refrigerate until firm, about 4 to 5 hours.
Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended.
Press mixture evenly on bottom of 9 in. springform pan.
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