Cottage Cheese Protein Pistachio Cheesecake

If you love cheesecake but want something a bit lighter, you will really enjoy this cottage cheese protein pistachio cheesecake.

Using blended cottage cheese makes the filling surprisingly smooth and creamy, while keeping it from feeling too heavy.

It also makes this a high protein dessert, so you can enjoy a slice that feels like a treat while still giving you good nutrition.

The nutty pistachio flavor pairs wonderfully with the sweet crust and rich topping.

It is simple to prepare, and your blender does most of the hard work to make the filling silky.

Why I Love This Recipe

High Protein Treat – Thanks to cottage cheese and Greek yogurt, this dessert satisfies sweet cravings with serious protein.

Silky Smooth Texture – Blending the cottage cheese creates an ultra creamy filling that rivals any traditional bakery cheesecake.

Rich Nutty Crust – Ground roasted pistachios mixed into the graham cracker crust give every single bite amazing flavor.

Double Pistachio Flavor – Pistachio cream spread in the batter and drizzled on top delivers deep, authentic nutty goodness.

The Ingredients

For the Crust

• 1 cup Graham Cracker Crumbs
• 1/2 cup Roasted Pistachios, Finely Ground
• 4 tbsp Unsalted Butter, Melted
• 1 tbsp Granulated Sugar

For the Filling

• 3 cups Full Fat Cottage Cheese, Room Temperature
• 4 oz Cream Cheese, Softened
• 1/2 cup Plain Greek Yogurt, Room Temperature
• 1/2 cup Pistachio Cream Spread
• 1/2 cup Granulated Sugar
• 2 tbsp Cornstarch
• 1 tsp Vanilla Extract
• 1/4 tsp Almond Extract
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature

For the Topping

• 1/4 cup Pistachio Cream Spread
• 1/3 cup Roasted Pistachios, Chopped
• 1 tbsp Freeze-Dried Raspberries, Crushed

How to Make This Recipe

Step 1

Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Mix the graham cracker crumbs, ground pistachios, sugar and melted butter, press into the bottom of the pan and bake for 10 minutes.

Let the crust cool, reduce the oven to 325°F and bring a kettle of water to a boil.

Step 2

Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky and smooth.

Step 3

Add the cream cheese, Greek yogurt, pistachio cream, sugar, cornstarch, vanilla, almond extract and salt, then blend until smooth. Add the eggs and pulse just until combined.

Step 4

Pour the filling over the crust and tap the pan to release air bubbles. Set the springform in a roasting pan, add hot water about 1 inch up the sides and bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly.

Step 5

Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove it from the water bath, loosen the edge with a thin spatula and let it cool completely at room temperature.

Step 6

Refrigerate the cheesecake for at least 8 hours or overnight until firm.

Step 7

Warm the pistachio cream in the microwave for 10 to 15 seconds so it drizzles easily. Release the springform ring, drizzle the pistachio cream over the top and finish with chopped pistachios and crushed freeze-dried raspberries.

Quick Tips

Blend the Cottage Cheese Completely Smooth

Cottage cheese gives this dessert a great boost of protein, but the curds can leave the filling grainy if they are not fully broken down.

I recommend blending the cottage cheese alone for two to three minutes before adding the other ingredients. Stop once or twice to scrape the sides of the bowl so every curd gets smoothed out.

Use Room Temperature Dairy and Eggs

Cold cream cheese and cold Greek yogurt will not mix evenly with the rest of your batter. You will end up with small white flecks throughout the filling instead of a uniform texture.

Set your cream cheese, yogurt, and eggs on the counter about an hour before you start baking. They blend together much faster and stay silky when they are not cold.

Pulse the Eggs Gently

Once you add the eggs, mix only until the yolks disappear into the batter.

If you run the blender too long after adding eggs, you trap extra air pockets inside the mix. Those air bubbles will puff the cheesecake up during baking and make the center split as it cools.

More Favorites

• Cottage Cheese Protein Basque Cheesecake
• Cottage Cheese Protein Lemon Cheesecake
• Cottage Cheese Protein Pistachio Cookies
• Cottage Cheese Protein Pistachio Rose Pancakes
• Cottage Cheese Protein Salted Honey Pistachio Ice Cream

Quick Answers

Will the cheesecake taste grainy or salty from the cottage cheese?

Blending the cottage cheese for a full two to three minutes breaks down every curd until it is completely smooth and silky.

Once it is baked with the sweet pistachio cream and Greek yogurt, no one will be able to tell it contains cottage cheese.