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.
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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
- yogurt
- pistachios
- honey
- vanilla
- salt
- eggs
- oat flour
See the recipe card for full information on ingredients and quantities.
Substitutions
- oat flour - I think you could use 2 tablespoons of all purpose flour.
- pistachios - the nut free version of this recipe can be found here.
- honey - maple syrup should work.
- cottage cheese/yogurt - while you can use more of one than the other, I recommend using both as this creates the dreamiest texture.
- 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, and bake.
Step 3
Let cheesecake cool for at least 4 hours.
Step 4
Serve.
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment for pistachio cheesecake with greek yogurt
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.
I do not suggest trying to make this recipe vegan, the eggs, yogurt and cottage cheese are necessary.
Recipe Pro-Tips
Make sure to let the cheesecake fully cool otherwise it will not set.
Good quality cottage cheese and yogurt will make this recipe. I love Good Culture or Kalona Superfoods for cottage cheese and Painterland or Norr for yogurt.
Other healthy desserts
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Pistachio Cottage Cheese Cheesecake
Equipment
Ingredients
- 1 cup cottage cheese
- 1 cup greek or skyr yogurt
- ¾ cup unsalted pistachios, preferably raw
- ½ cup thick raw honey
- pinch salt
- 3 tablespoons oat flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon matcha optional for color, does not affect taste
optional toppings
- 1-2 tablespoons chopped pistachios
- fresh fruit of choice
- additional yogurt
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.
- Bake for 40-50 minutes, until cooked. 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 at least 4 hours. You can also let it sit overnight or for days until you are ready to eat it.
- Add your favorite toppings and serve.
Noshad says
Hi, can you substitute oat flour with all purpose flour?
Kristi says
Yes! Just use 1/2 the amount.
Ewa says
I made 2x batch and the texture was very nice however the honey completely overwhelmed the flavour of the cheesecake.
Lara says
Excited to make this! Can I use low fat or non fat cottage cheese and yogurt? Or do you think it’ll mess with the consistency?
Kristi says
Hi, I definitely would not use nonfat, but I think low fat would be fine! It would probably just be less creamy.
Chad says
This was amazing! You can’t tell it’s healthy
Eiva Ben Mosbah says
Hello
There are no pistachios in the ingredients.
Kristi says
Thanks for letting me know, I just fixed this.