High-Protein Pistachio Cheesecake | Indulgent, Balanced, Delicious

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.

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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

1. Blend ingredients in a blender until smooth.

2. Pour into a parchment lined 6” round baking dish.

3. 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.

4. Cool in the fridge for a minimum of 8 hours. Overnight is best. Enjoy!

Enjoy...and let me know what you think!

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