This High-Protein Chocolate Pistachio Dubai Cheesecake Is a Whole Luxury Moment
- Chef Josh Gale
- Jun 13
- 2 min read
If you’ve been anywhere near Instagram lately, you’ve probably seen the Dubai chocolate pistachio trend having a moment—that glossy chocolate, those neon-green pistachios, the over-the-top richness. It’s luxury meets dessert meets viral food craving. But you know me: I couldn’t just watch it blow up without figuring out a version that still hits all those notes and gives you some actual fuel.
So here she is. My high-protein chocolate pistachio Dubai cheesecake. It’s rich and creamy, has that deep cocoa flavor that feels almost truffle-like, and gets topped with crunchy, slightly salty pistachios and a whipped maple cottage cheese drizzle that somehow makes the whole thing taste like it came from a five-star hotel pastry case. Except you made it in your blender. In your gym clothes.
I’ve been making these cheesecakes (PB&J, Ferrero Rocher, etc.) for a while—always high-protein, always indulgent-feeling, always with a bit of that wow-factor. But this one? This one is extra. The kind of extra that feels like gold spoons and marble countertops, but still keeps you on track with whatever goals you’ve got going.
I always say these recipes are about teaching you the fundamentals so you can riff, swap, build your own versions. But sometimes? You follow the moment. And this is that moment.
Let’s get into it.
High-Protein Chocolate Pistachio Dubai Cheesecake Recipe
Ingredients Cake
1 cup cottage cheese
1 cup Greek yogurt
2 eggs
1/2 cup cocoa powder
1/2 cup maple syrup or honey
1/4 cup oat or almond flour
1 tsp vanilla
Toppings
3/4 cup pistachios, chopped
1/2 cup cottage cheese
2 tbsp maple syrup or honey
Instructions
Blend ingredients in a blender until smooth.
Pour into a parchment lined 6” round baking dish. Spoon over 1/4 cup chopped pistachios and use a spoon to swirl through the batter.
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.
While cooling, make the topping. Blend 1/4 cup pistachios with 1/2 cup cottage cheese and 2 tbsp maple syrup. Spread over the cooled cheesecake and top with remaining chopped pistachios.
Enjoy!
