This coconut cheesecake bake is light, creamy, and gently tropical — a chocolate-oat base topped with a fluffy cottage cheese layer and a shower of coconut. It slices beautifully after a good chill, making it a lovely make-ahead dessert. If you like cottage cheese bakes, try our Strawberry Cottage Cheese Bake next.
Ingredients
For the base:
- 1 egg
- 60 g low-fat cottage cheese (1%)
- 40 g oat flour
- 10 g cocoa powder
- 1/2 tsp baking powder
- Sweetener or sugar to taste, pinch of salt
For the cheesecake layer:
- 200 g cottage cheese (1%)
- 240 g soft cottage cheese (5%)
- 2 eggs
- 10 g coconut flakes
- 5 g cornstarch
- Orange zest (optional)
- Sweetener or sugar and vanilla to taste
Instructions
- Mix the base ingredients into a sticky dough and rest 10 minutes. Spread in a parchment-lined pan and bake at 180°C (350°F) for 10 minutes.
- Blend the cheesecake ingredients until light and airy, then fold in the coconut flakes and orange zest.
- Pour over the par-baked base, sprinkle with extra coconut, and bake 35-40 more minutes, until the top is golden.
- Cool completely, then chill in the fridge for several hours before slicing.
Tips
- Chilling is essential — it firms the cheesecake layer and gives clean, neat slices.
- A little orange zest brightens the coconut flavor without overpowering it.
- For more baked cottage cheese ideas, see our Cottage Cheese Apple Muffins, and explore classic cheesecake inspiration at Allrecipes.
Nutrition: per serving: 160 kcal, protein 16 g, fat 6.8 g, carbs 8.5 g