A super easy, 5-minute healthier chocolate cheesecake dip with a protein-packed secret ingredient that makes this dip deliciously rich and creamy.
This post was sponsored by Muuna. As always, opinions are 100% my own. Get your cottage on ✌
Healthier Chocolate Cheesecake Dip
For what it’s worth, I’m calling this dessert dip “healthier” chocolate cheesecake dip because I don’t want the healthy eaters calling me out because there’s still a little sugar (not nearly as much as a regular cheesecake dip) and melted chocolate.
However, this really is a much healthier option for dessert. It’s also made with a secret ingredient and hardly any cream cheese. Yes, I went there. Secret ingredient recipes. I’m sure you’ve seen them all over Pinterest and Facebook with typical click bate titles: “3-ingredient Super-Healthy Secret Ingredient ‘Breakfast Item’ Your Kids Will LOVE” or “Secretly Healthy BLAH BLAH BLAH Recipe”.
Those click-bate titles annoy me so much. But of course I have to click through and see what that secret ingredient actually is. Usually it’s Greek yogurt. Or zucchini. Maybe even carrots. As much as those click bate titles annoy me, it probably won’t stop me from using one on you.
I’ve never actually really used those kinds of head lines, so I’m secretly looking forward to seeing if they actually are attention grabbers or if they’re total turn-offs. Secretly… there’s that word again!
Anyways, while we’re talking about secret ingredients, let’s talk about the one I used. Since this recipe is for a chocolate cheesecake dip, you’re probably assuming that MY secret ingredient is the one that most people turn to when they want to lighten up their cheesecake – Greek yogurt, I did it when I made my Skinny Mini Blueberry Cheesecakes.
But in this case, you’d be wrong. My secret ingredient? Muuna cottage cheese. HECK YES. I know you guys might be secretly freaking out right now going, what the freak is she thinking?! Hear me out – DO NOT knock it until you try it!
Cottage cheese is a low fat, high-protein dairy product that I happen to l-o-v-e! (try it for snack on top of crackers). It’s got a very mild flavor, not like greek yogurt that is tangy. Which makes it perfect in this dip since it’s like a no-bake cheesecake. It’s creamy, silky smooth and doesn’t taste like you’re eating chocolate yogurt.
I blended my cottage cheese with the rest of the ingredients in my blender to make it super smooth. You’re definitely going to want to blend it to give it that smooth texture.
As I mentioned earlier, I used Muuna cottage cheese. They’ve worked hard to re-image cottage cheese, especially with their unique packaging. They also offer individual sized cottage cheese containers for easy snacking – they even have fruit on the bottom flavors! The lowfat-plain, which I used in this recipe contains 20 calories, 4g sugar, and 19g protein per 5.3oz container. Be sure to visit Muuna for all their available products sizes and flavors.
Get this simple chocolate cheesecake dip on your holiday menus this year – having a lighter dessert option is always a good idea! I served mine with a variety of gluten free shortbread cookies, chocolate chip cookies, vanilla wafers, brownie bark, and graham crackers. Enjoy!
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if you love this “healthier” chocolate cheesecake dip, be sure to follow me on social media so you never miss a post:
- 1/2 C semi-sweet chocolate chips
- 2 Tbsp coconut butter**
- 1/4 C milk (I used coconut for the flavor)
- 1 C 2% low-fat cottage cheese
- 2 oz. cream cheese, softened
- 1/4 C powdered sugar (or more to taste)
- 1 tsp vanilla extract
- shredded coconut for topping, optional
- mini chocolate chips for topping, optional
- gluten free sprinkles for topping, optional
- Add the chocolate chips and coconut butter to a microwave safe bowl and heat at 50% power until melted and set aside.
- Add the milk, cottage cheese, and cream cheese to a high-powered blender and blend until smooth, about 1 minute. Add the powdered sugar, vanilla extract, and melted chocolate mixture and blend for another minute until thick, creamy, and smooth.
- Pour the the dip into a bowl and chill completely before serving - at least 2 hours but overnight is best. Top with shredded coconut, mini chocolate chips, and sprinkles before serving if using. Serve with your favorite gluten free cookies, brownie bark, or graham crackers.
This dip can also be served as a pudding.
**Another nut butter can be used in place of the coconut butter but it will effect the flavor. If you use a nut butter in place of the coconut butter, garnish with chopped nuts instead of shredded coconut.
Amount Per Serving:Calories: 85Total Fat: 5gCarbohydrates: 10gProtein: 1g