High-Protein Pistachio Cheesecake

This high-protein pistachio cheesecake is light, creamy, and quietly luxurious, with a rich nutty flavor that feels way more indulgent than it is. Made with cottage cheese and Greek yogurt, it delivers serious cheesecake satisfaction with a protein boost. If you love desserts that feel clever and decadent at the same time, this one’s for you.

If you’ve been around here for a while, you know I’ve had quite the journey with cheesecake.

After the fudgy chocolate and Ferrero Rocher versions blew up, I started realizing that cottage cheese might be my secret weapon. Once that clicked, I couldn’t stop experimenting.

Enter: pistachio

This version is light yet luxurious, with just the right balance of creamy and nutty. The pistachios bring a subtle earthy sweetness that plays perfectly with the tang of cottage cheese, and somehow it all comes together into something that tastes way more indulgent than it should.

Honestly, this is one of those cheesecakes that makes you pause after the first bite. And if you’re into cheesecake, trust me, there are plenty more where this came from.

High-Protein Pistachio Cheesecake

A creamy high-protein pistachio cheesecake made with cottage cheese and Greek yogurt. Light, nutty, and perfectly set after chilling.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Chill Time: 8 hours hours

Servings: 6 people

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Equipment

• blender
• 6-inch round baking dish or springform pan
• Parchment Paper

Ingredients

• 1 cup cottage cheese
• 1 cup Greek yogurt
• 2 large eggs
• 1 cup shelled pistachios
• ⅓ cup maple syrup or honey (or your preferred sweetener)
• 2 tablespoons almond flour or oat flour
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 325°F (165°C). Line a 6-inch round baking dish with parchment paper.
• Add the cottage cheese, Greek yogurt, eggs, pistachios, sweetener, flour, and vanilla extract to a blender.
• Blend until completely smooth, stopping to scrape down the sides as needed.
• Pour the batter into the prepared baking dish and smooth the top.
• Bake for 40–45 minutes, until the edges are set and the center still has a slight jiggle when gently shaken.
• Remove from the oven and let cool slightly, then transfer to the refrigerator and chill for at least 8 hours. Overnight is best for clean slices and full set.

Notes

• Feel free to add up to ½ cup of maple syrup if you prefer it on the sweet side!
• The goal is a center that’s just barely set. If the cheesecake overbakes, it will lose its signature creamy texture.
• This recipe is designed for a 6-inch pan. Using a larger pan will thin the batter and cause it to bake too quickly. If using an 8-inch pan, increase all ingredients by about 30 percent.
• After baking, the center may look softer than expected. Trust the process. It will firm up as it chills.
• The batter should sit about 4–5 inches tall in the pan before baking. This applies whether using a round pan or a loaf pan.
• Swaps: To make this dairy-free, use dairy-free cottage cheese, yogurt, and cream cheese alternatives.

Nutrition

Serving: 1 serving | Calories: 254kcal | Carbohydrates: 21g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 145mg | Potassium: 355mg | Fiber: 2g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg

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