This creamy pistachio protein cheesecake marks the beginning of a new series on our website: high-protein desserts. This recipe is incredibly easy to make, packed with rich pistachio flavor and protein. It contains 214.5 grams of protein in total, which works out to 26.8 grams per slice.

This is the perfect pistachio cheesecake for fitness lovers, especially those who need to reach their daily protein goals. With this easy and delicious treat, hitting your targets will be both simple and enjoyable! Made with blended cottage cheese, milk powder, protein powder, Greek yogurt, eggs, pistachio spread, and sugar, it’s the ultimate high-protein combination of ingredients.

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What you’ll love about this protein pistachio cheesecake recipe:

• It’s super easy to make—the most difficult part is blending the cottage cheese, so you can imagine how simple the rest is!
• Since we’re baking this cheesecake, you don’t need to leave it in the fridge overnight to set. Just bake it, let it set for about 4 hours, and it’s ready to enjoy!
• Pistachios add incredible flavor, creaminess, and a protein boost, just like other nuts.

Watch how to make a high protein pistachio cheesecake

We normally enjoy making no-bake cheesecakes a lot more, but since eggs are high in protein, we decided to add them to this recipe and make it a baked cheesecake—which is still really delicious! If you don’t like protein powder, you can omit it (this removes 36 grams of protein, bringing the total to 178 grams or 22.2 grams per slice).

information about this protein pistachio cheesecake recipe

• Yield: 8 portions
• Protein per portion: 26.8 g
• Protein total: 214.5 g
• Baking time: 55 minutes
• Baking temperature: 180°C (356°F)
• Resting time: 4h approx
• Pan size: 17 cm x 6 cm or 6.7 inches x 2.4 inches

List of ingredients

HELLO! Hi there! Please remember that this is just the list of ingredients for this high protein pistachio cheesecake with a brief explanation and possible substitutions. If you’d like to go straight to the quantities, scroll all the way up and click “Jump to Recipe”, or simply scroll down until you see the recipe card. Thank you!

• Cottage cheese: It’s really high in protein, but since the texture isn’t particularly creamy, we’re going to blend it before adding it to the rest of the ingredients—and again afterward—to ensure everything is very smooth. You can also use high-protein cream cheese instead.
• Milk powder: It adds flavor and contains 8 grams of protein per 30 grams. You can find it at Walmart or Amazon.
• 1 1/2 scoops of protein powder: We’re using a vanilla-flavored one, but feel free to use any other flavor as long as it’s not too unusual.
• Pistachio spread: We’re using a 50% pistachio spread, which means it contains sugar. If you’re using a different percentage, adjust the sugar accordingly. For the 50% spread, we’re using 100 grams of sugar.
• Eggs: They’ll help the cheesecake set and add extra protein.
• Granulated sugar: If you want a healthier option, you can use honey instead.
• Greek yogurt: You can use a high-protein Greek yogurt if you prefer.
• Pistachios: We’re using salted pistachios because the saltiness pairs amazingly with this recipe. Feel free to use any other nuts if you’d like.
• Digestive biscuits: We’ll crush them to make a delicious crust for the cheesecake.
• Butter: It helps the crust stay together so it doesn’t crumble.

Necessary equipment

To make this protein-packed pistachio dessert, we’ll need the following equipment:

• A blender: To blend the cottage cheese into a creamy paste, giving us a smooth texture for the pistachio protein cheesecake.
• A mixing bowl: We’ll mix the ingredients here.
• A whisk: To combine the ingredients evenly.
• A baking pan: To bake the cheesecake to perfection.
• A food processor: To crush the biscuits for the crust.

Pan size for the best protein pistachio cheesecake recipe

We’re using our favorite pan from Zenker, which measures 17 cm x 6 cm (or 6.7 inches x 2.4 inches). We bought it at HomeSense Canada, but you can also find it on Amazon! Any other pan will work, even if it’s a slightly different size.

Protein powder

We know not everyone feels comfortable using protein powder, or it might not be accessible because it can be quite expensive

Don’t worry—this high protein dessert with pistachio recipe will work just fine without it! Simply remove the protein powder and do not substitute it with anything else. The recipe will still have 178 grams of protein in total.

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Best tips

The best tips I can give you to make this easy pistachio protein cheesecake and succeed are:

• Blend the cottage cheese until it’s smooth, or else the texture will be a little off.
• Bake it for about 55 minutes, then keep the cheesecake inside the oven with the door closed to prevent cracking in the center.
• Feel free to use substitutions like protein Greek yogurt or protein cream cheese if needed.
• Make sure the cheesecake has set before eating it. If you try to eat it right after baking, it will collapse. It’s meant to be jiggly in the center when it comes out of the oven.

FAQs

How to make pistachio protein cheesecake

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!

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