The High-Protein Pistachio Cheesecake that balances indulgence and protein like a PRO
- Chef Josh Gale
- 14 hours ago
- 1 min read
After the fudgy chocolate and Ferrero Rocher cheesecakes turned out to be massive hits (who knew cottage cheese could pull off a dessert so rich?), I couldn’t help but wonder what other flavors this recipe could handle.
Enter: pistachio.
This High-Protein Pistachio Cheesecake is light but luxurious, packed with protein, and just the right mix of creamy and nutty. The pistachios bring a subtle, earthy sweetness that plays perfectly with the tang of the cottage cheese—kind of like a cheesecake that went on a summer vacation to the Mediterranean.
If you're into desserts that are a little off the beaten path but still absolutely crowd-pleasing, this one’s for you.
Let’s make it.
High-Protein Pistachio Cheesecake Recipe
Ingredients
1 cup cottage cheese
1 cup Greek yogurt
2 eggs
1 cup shelled pistachios
1/2 cup maple syrup or honey
2 tbsp cornstarch
1 tsp vanilla
Instructions
Blend ingredients in a blender until smooth.
Pour into a parchment lined 6” round baking dish.
Bake at 325F for 40-45 minutes. The edges should feel set but the centre should still have a bit of jiggle when you move the dish.
Cool in the fridge for a minimum of 8 hours. Overnight is best. Enjoy!
Enjoy...and let me know what you think!
