High Protein Pistachio Cottage Cheese Cheesecake - an amazing high protein dessert. This cheesecake is delicious and decadent but has no refined sugar. It is also simple to make and only requires about 5 minutes of prep time, the rest of the cook time is hands off!

I love a good cottage cheese recipe. For more cottage cheese recipes try my blueberry cottage cheese toast, my french onion cottage cheese dip or my whipped honey cottage cheese parfait.
Jump to:
Why you'll love this recipe
It is easy to make.
It is gluten free and lower in sugar.
Thanks to the cottage cheese this recipe is high in protein.
Ingredients
- cottage cheese
- pistachios
- honey
- vanilla
- salt
- eggs
- corn starch or arrowroot starch
See the recipe card for full information on ingredients and quantities.
Substitutions
- corn starch - arrowroot starch also works.
- pistachios - the nut free version of this recipe can be found here.
- I do not suggest any other substitutes for this recipe as I have not tested them and can not guarantee that they will work.
Step-by-Step Instructions

Step 1
Blend together cheesecake batter.

Step 2
Add cheesecake batter to pan, cover with foil and bake.

Step 3
Let cheesecake cool for at least 1 hour.

Step 4
Serve.
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment
You need a 6 inch spring form pan for this recipe and a food processor.
Recipe FAQS
Cottage cheese is high in protein as well as b vitamins and calcium.
It has much less sugar and way more protein than normal cheesecake.
Recipe Pro-Tips
Make sure to let the cheesecake fully cool otherwise it will not set.
Good quality cottage cheese will make this recipe. I love Good Culture or Kalona Superfoods.

Other healthy desserts
If you make this High Protein Pistachio Cottage Cheese Cheesecake, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!

Pistachio Cottage Cheese Cheesecake
Equipment
Ingredients
- 1 cup + 2 tablespoons full fat cottage cheese
- ¼ cup unsalted pistachios, preferably raw
- ⅓ cup thick raw honey
- pinch salt
- 3 tablespoons corn starch
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon matcha optional for color, does not affect taste
optional toppings
- 1-2 tablespoons chopped pistachios or fruit of choice
Instructions
- Preheat oven to 350 degrees.
- Add all ingredient to a blender or food processor and blend until smooth.
- Pour batter into a 6 inch spring form pan lined with parchment paper. Cover with foil.
- Bake for 50 minutes - 1 hour, until cooked, removing the foil after 20 minutes. You will know it is done being cooked when the edges are browned and the cake is not gooey.
- Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for 2 hours.
- Add your favorite toppings and serve.
Eiva Ben Mosbah says
Hello
There are no pistachios in the ingredients.
Kristi says
Thanks for letting me know, I just fixed this.