High-Protein Chocolate Pistachio Dubai Cheesecake

A rich high-protein chocolate pistachio cheesecake with a creamy maple cottage cheese topping. Deep cocoa flavor with a crunchy pistachio finish.

Course Dessert

Cuisine American

Keyword chocolate pistachio cheesecake, cottage cheese cheesecake, easy cheesecake, fudgy high protein cheesecake, gluten free cheesecake, healthy cheesecake, pistachio cheesecake

Prep Time 10

Cook Time 45

Chill Time 8

Servings people

Calories 297kcal

Author Chef Josh

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.

Nutrition