High Protein Pistachio Cheesecake
Indulge in the creamy, nutty decadence of this High Protein Pistachio Cheesecake, a healthier twist on classic dessert indulgence. Perfectly balancing flavor and nutrition, this luxurious cheesecake features a graham cracker crust infused with protein powder and a velvety filling crafted with reduced-fat cream cheese, Greek yogurt, and honey for natural sweetness. Shelled pistachios add a delightful crunch to the rich, high-protein base, while a shimmering gelatin layer lends a smooth finish. Simple yet impressive, this dessert is ideal for fitness enthusiasts or anyone seeking a high-protein treat without sacrificing flavor. Ready in just a few steps, it's a crowd-pleaser for any occasion, from dinner parties to a self-care night in.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Unsalted butter, melted
- 0.5 cup Protein powder (vanilla or unflavored)
- 16 ounces Reduced-fat cream cheese, softened
- 1 cup Greek yogurt, plain
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Pistachios, shelled and chopped
- 2 tablespoons Water
- 1 teaspoon Gelatin
Instructions
Preheat your oven to 325°F (163°C).
For the crust, mix the graham cracker crumbs, melted butter, and 1/4 cup of the protein powder in a bowl until well combined.
Press the mixture into the bottom of a 9-inch springform pan, ensuring it's evenly distributed.
Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the Greek yogurt, honey, vanilla extract, salt, and the remaining 1/4 cup of protein powder to the cream cheese. Mix until the ingredients are thoroughly blended.
Add the eggs one by one, mixing on low speed just until combined after each addition.
Stir in the chopped pistachios until evenly distributed.
Pour the cheesecake mixture over the baked crust and smooth the top with a spatula.
Place the cheesecake in the oven and bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
While the cheesecake is baking, combine the water and gelatin in a small saucepan. Let it sit for about a minute to soften, then heat over low heat until the gelatin is dissolved.
Once the cheesecake is done, remove it from the oven and allow it to cool at room temperature for 10 minutes.
Carefully pour the gelatin mixture over the cheesecake, smoothing with a spatula if needed.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up.
Once set, remove the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
4221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4442 mg | 193% | |
| Total Carbohydrate | 325.7 g | 118% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 179.9 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1320 mg | 102% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3515 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
