High-Protein Pistachio Cheesecake

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

Prep Time 10

Cook Time 45

Chill Time 8

Servings people

Calories 254kcal

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.

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.