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.
Servings 6 people
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.