High Protein Chocolate Pistachio Dubai Cheesecake
This high-protein chocolate pistachio cheesecake is rich, deeply chocolatey, and finished with crunchy pistachios and a creamy maple cottage cheese topping. It hits that luxury Dubai chocolate vibe while still delivering real fuel. If you like desserts that feel indulgent but smart, this one’s special.
Jump to:
If you’ve been anywhere near Instagram lately, you’ve probably seen the Dubai chocolate pistachio trend having a moment. It’s luxury meets dessert meets full-blown craving. And if you know me and my long-running cheesecake redemption arc, you know I couldn’t just watch it happen without turning it into a cheesecake.
So here we are. Another addition to my high-protein cheesecake lineup. This one is rich and creamy with a deep cocoa flavor that borders on truffle territory. It gets topped with crunchy, slightly salty pistachios and a whipped maple cottage cheese drizzle that somehow makes the whole thing taste like it came out of a five-star hotel pastry case. The best part is you can make it in a blender, in your gym clothes, without overthinking a thing.
Why I Love This Recipe
The cocoa gives the cheesecake a deep, intense chocolate flavor without weighing it down, while cottage cheese and Greek yogurt keep the texture creamy and light. Pistachios add contrast and crunch, and the whipped topping brings everything together with just enough sweetness. It’s balanced, indulgent, and surprisingly satisfying.
"Ommmggggggg this is good."
- Email subscriber
High-Protein Chocolate Pistachio Dubai Cheesecake
Equipment
- blender
- 6-inch Round Baking Dish
- Parchment Paper
Ingredients
Cheesecake
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- ½ cup cocoa powder
- ½ cup maple syrup or honey
- ¼ cup oat flour or almond flour
- 1 teaspoon vanilla extract
Toppings
- ¾ cup pistachios chopped
- ½ cup cottage cheese
- 2 tablespoons maple syrup or honey
Instructions
- Add all cheesecake ingredients to a blender and blend until completely smooth.
- Pour the batter into a parchment-lined 6-inch round baking dish. Spoon about ¼ cup of the chopped pistachios over the top and gently swirl them into the batter.
- Bake at 325°F (165°C) for 40–45 minutes, until the edges are set and the center still has a slight jiggle.
- Transfer to the fridge and chill for at least 8 hours. Overnight is best for the perfect texture.
- While the cheesecake chills, blend ¼ cup pistachios with ½ cup cottage cheese and 2 tablespoons maple syrup until smooth.
- Spread the topping over the chilled cheesecake and finish with the remaining chopped pistachios.
Notes
- The center should look slightly underdone when it comes out of the oven. It will fully set as it chills.
- This recipe is designed for a 6-inch pan. Using a larger pan will thin the batter and change the bake time and texture.
- For a less sweet version, reduce the sweetener slightly, but note that lower sugar can make the cheesecake firmer once chilled.
- Swaps: To make this dairy-free, use dairy-free cottage cheese and yogurt alternatives.
More recipes you'll love
A few favorites I think you’ll really enjoy next.
