Sort ingredients
noozealand
QR Code
Listen
Pdf
Add the cottage cheese, powdered monk fruit sweetener, cocoa powder, and vanilla extract or vanilla bean paste to a blender or food processor.
Blend until completely smooth, creamy, and fluffy, scraping down the sides as needed.
Spoon the chocolate cheesecake mixture into a jar or small serving dish and smooth out the top.
Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 15-second increments, stirring between each one, until melted and smooth.
Pour the melted chocolate over the cheesecake filling and spread it into a thin, even layer. Finish with a sprinkle of sea salt.
Refrigerate for 10 to 15 minutes, or until the chocolate topping has completely hardened.
Crack through the chocolate shell with a spoon and enjoy!