High-Protein Pistachio Cheesecake

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 cup cottage cheese

1 cup Greek yogurt

2 large eggs

1 cup shelled pistachios

1/3 cup maple syrup or honey (or your preferred sweetener)

2 tablespoons almond flour or oat flour

1 teaspoon vanilla extract

Directions

Preheat the oven to 325°F (165°C). Line a 6-inch round baking dish with parchment paper.

Add the cottage cheese, Greek yogurt, eggs, pistachios, sweetener, flour, and vanilla extract to a blender.

Blend until completely smooth, stopping to scrape down the sides as needed.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 40–45 minutes, until the edges are set and the center still has a slight jiggle when gently shaken.

Remove from the oven and let cool slightly, then transfer to the refrigerator and chill for at least 8 hours. Overnight is best for clean slices and full set.

Nutrition

• Calories: 254 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.01 g
• Cholesterol: 62 mg
• Sodium: 145 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 15 g
• Protein: 14 g