High-Protein Pistachio Cheesecake

5 from 2 votes

High-Protein Pistachio Cheesecake

Creamy pistachio cheesecake made with healthier swaps (blended cottage cheese and Greek yogurt instead of cream cheese). Naturally sweetened, gluten-free, and 14g protein per slice!

Course Dessert

Cuisine American

Keyword chocolate pistachio cheesecake, easy cheesecake, easy pistachio cheesecake, fudgy high protein cheesecake, gluten free cheesecake, pistachio dessert

Prep Time 10

Cook Time 45

Chill Time 8

Total Time 8 55

Servings people

Calories 254kcal

Author Chef Josh

Equipment

6-inch round baking dish or springform pan

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
crushed pistachios for topping

US Customary - Metric

Instructions

Preheat the oven to 325°F, then line a 6-inch round baking dish or springform pan with parchment paper.
Add the 1 cup cottage cheese, 1 cup Greek yogurt, 2 eggs, 1 cup pistachios, ⅓ cup sweetener, 2 tablespoons flour, and 1 teaspoon vanilla to a blender. Blend until completely smooth, stopping to scrape down the sides as needed.

Don't rush this step, the batter should be completely lump-free!

Pour the batter into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until the edges are set and the center still has a slight jiggle when gently shaken.
Cool slightly at room temperature, then transfer to the refrigerator and chill for at least 8 hours, overnight is best for clean slices and a fully set texture.
Slice and serve topped with crushed pistachios and a drizzle of honey if desired.

Notes

The chopped pistachios on top are a separate garnish, in addition to the 1 cup blended into the batter.
To make dairy-free, use dairy-free cottage cheese and Greek yogurt alternatives.
For a sweeter cheesecake, increase maple syrup to ½ cup. Taste the batter before baking and adjust.
If using an 8-inch pan instead of 6-inch, increase all ingredients by about 30% and watch the bake time carefully.
Keeps in the fridge for up to 5 days in an airtight container.

Nutrition