Description
This Nutella Chocolate Pistachio Protein Cheesecake is a decadent yet protein-packed dessert featuring a rich chocolate crust, creamy chocolate-Nutella filling, and crunchy pistachio topping. Perfect for a satisfying treat with added protein, it requires no baking and is chilled to set, offering a smooth and indulgent cheesecake experience.
Ingredients
Crust
- 1 cup chocolate graham crumbs (or crushed chocolate cookies)
- 2 tablespoons melted butter (or coconut oil)
- 1 tablespoon cocoa powder
- 1 tablespoon sweetener of choice
Filling
- 8 oz light cream cheese (softened)
- 1 cup Greek yogurt or Skyr OR 1 cup blended cottage cheese (vanilla or plain)
- 1/2 cup chocolate protein powder (whey or plant-based, about 1-2 scoops)
- 2 tablespoons cocoa powder
- 3 tablespoons Nutella
- 2-3 tablespoons sweetener (to taste)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1-2 tablespoons milk (optional, to loosen mixture)
Toppings
- 2-3 tablespoons Nutella (warmed for drizzling)
- 2-3 tablespoons chopped roasted and salted pistachios
- Mini chocolate chips (optional)
Instructions
- Make the Chocolate Crust: Line an 8x4 or 9x5 loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. In a bowl, combine the chocolate graham crumbs, cocoa powder, sweetener, and melted butter. Stir until well mixed, then press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
- Whip Up the Chocolate-Nutella Protein Filling: Using an electric mixer, beat the softened cream cheese until completely smooth, about 2 minutes. Add the Greek yogurt or blended cottage cheese, chocolate protein powder, cocoa powder, sweetener, vanilla extract, and a pinch of salt. Mix on medium speed until everything is well combined. Add in the Nutella and continue mixing until the filling is smooth, thick, and creamy. If the mixture seems too thick to spread easily, incorporate milk one teaspoon at a time to loosen it.
- Assemble and Chill: Spread the chocolate-Nutella protein filling evenly over the chilled crust in the pan. Warm the Nutella until pourable by microwaving it for 10 to 15 seconds, then drizzle it over the filling. Sprinkle chopped roasted and salted pistachios and mini chocolate chips on top if desired. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set. When ready to serve, lift the cheesecake out using the parchment paper overhang and cut into 8 bars.
Notes
- You can use either Greek yogurt, Skyr, or blended cottage cheese to increase protein content. Choose plain or vanilla varieties for best flavor.
- Adjust the sweetener amount according to your taste preference and dietary needs.
- For a dairy-free version, substitute cream cheese and yogurt with plant-based alternatives and choose a vegan protein powder.
- Warm the Nutella gently before drizzling to make it easier to spread aesthetically on top.
- Store refrigerated leftovers in an airtight container for up to 3-4 days.
- Mini chocolate chips are optional but add a nice texture contrast.
