Why You’ll Love This Recipe

I love this cheesecake because it combines three flavors that work beautifully together: chocolate, hazelnut, and pistachio. The tanginess of the cream cheese keeps the filling balanced, while Nutella adds a smooth chocolate-hazelnut flavor.

I also like adding protein powder because it gives me an easy way to increase the protein content without completely changing the character of the dessert. I use chocolate or vanilla protein powder depending on how intense I want the chocolate flavor to be.

Another reason I enjoy this recipe is that I can prepare it ahead of time. Cheesecake needs several hours to chill anyway, so I can make it the day before and add the toppings shortly before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Crust

2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Protein Cheesecake Filling

24 ounces cream cheese, softened
1 cup plain Greek yogurt
3/4 cup granulated sugar
3 large eggs, room temperature
1/2 cup Nutella
1/3 cup chocolate or vanilla protein powder
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Topping

1/3 cup Nutella
1/2 cup shelled pistachios, roughly chopped
2 tablespoons dark or semi-sweet chocolate, melted, optional
Extra chopped pistachios for garnish, optional

Directions

I start by preheating my oven to 350°F (175°C). I lightly grease a 9-inch springform pan and line the bottom with parchment paper.

To make the crust, I combine the chocolate cookie crumbs, melted butter, and sugar. I stir until the crumbs are evenly coated and resemble damp sand.

I press the mixture firmly and evenly into the bottom of my springform pan. I bake the crust for about 8–10 minutes, then remove it from the oven and allow it to cool slightly. I reduce my oven temperature to 325°F (165°C).

For the filling, I beat the softened cream cheese and sugar on low to medium speed until smooth. I scrape down the sides of my bowl as needed.

I add the Greek yogurt, Nutella, protein powder, cocoa powder, vanilla extract, and salt. I mix on low speed until the filling is smooth and evenly chocolate-colored.

Next, I add the eggs one at a time. I mix only until each egg disappears into the filling before adding the next one. I avoid overmixing at this stage because incorporating too much air can make cheesecake more likely to crack.

I pour the filling over my prepared chocolate crust and smooth the top.

For gentler baking, I wrap the outside of my springform pan securely in heavy-duty foil and place it inside a larger roasting pan. I pour hot water into the roasting pan until it reaches about halfway up the outside of the springform pan.

I bake the cheesecake for approximately 55–70 minutes. I remove it from the heat when the edges look set but the center still has a gentle wobble.

I turn off the oven, crack the door open, and let my cheesecake cool inside for about 1 hour. I then remove it from the oven and allow it to finish cooling at room temperature.

Once cooled, I refrigerate the cheesecake for at least 6 hours. I prefer chilling it overnight because this gives me the firmest texture and cleanest slices.

Before serving, I gently warm the Nutella just until it becomes easy to spread or drizzle. I add it to the top of the chilled cheesecake and finish with chopped pistachios. When I want even more chocolate flavor, I add a drizzle of melted dark or semi-sweet chocolate.

Servings and Timing

I usually cut this protein cheesecake into 12 slices. Since it is rich, I can also make 14–16 smaller servings.

Prep time: 25 minutes
Bake time: 55–70 minutes
Oven cooling time: 1 hour
Chilling time: at least 6 hours
Decorating time: 10 minutes
Total time: about 8 hours
Servings: 12–16 slices

Variations

For an extra pistachio version, I add a few tablespoons of pistachio butter to the cheesecake filling. I can also swirl pistachio butter and Nutella over the top for a marbled appearance.

For an even richer chocolate cheesecake, I use chocolate protein powder and increase the cocoa powder slightly. I finish it with melted dark chocolate and chopped pistachios.

When I want a lighter version, I use reduced-fat cream cheese and choose a thick Greek yogurt with a lower fat content. I keep in mind that changing the cream cheese can slightly alter the richness and texture.

For individual cheesecakes, I divide the crust and filling between lined muffin cups. I reduce the baking time and start checking the mini cheesecakes after about 18–22 minutes.

I can also make the cheesecake without the chocolate cookie crust. I lightly grease and line my springform pan, then bake the filling as a crustless protein cheesecake.

Storage/Reheating

I store leftover Nutella Chocolate Pistachio Protein Cheesecake tightly covered in the refrigerator for up to 4–5 days.

For the best presentation, I sometimes wait to add the pistachios until shortly before serving. This helps me preserve their crunchy texture.

I can also freeze the cheesecake for up to 2 months. I prefer freezing individual slices without the Nutella and pistachio topping. I wrap each chilled slice securely and place it in an airtight freezer-safe container.

When I want to serve frozen cheesecake, I transfer it to the refrigerator and let it thaw overnight. I add fresh Nutella and pistachios once it has thawed.

I don’t reheat this cheesecake. I serve it chilled or leave an individual slice at room temperature for about 15 minutes when I want a softer, creamier texture.

FAQs

What protein powder works best in this cheesecake?

I prefer chocolate or vanilla protein powder. Chocolate gives me a deeper cocoa flavor, while vanilla allows the Nutella and pistachios to stand out more. Since different protein powders absorb moisture differently, I avoid adding more than necessary.

Can I add pistachio butter to the cheesecake filling?

Yes. I can add a few tablespoons of smooth pistachio butter for a stronger pistachio flavor. I especially like combining pistachio butter with Nutella because the two nutty flavors complement each other well.

How do I know when my protein cheesecake is finished baking?

I look for firm edges and a center that still jiggles slightly when I gently move the pan. I don’t wait for the entire cheesecake to become completely firm because it continues setting while cooling and chilling.

Can I make this cheesecake ahead of time?

Yes. I prefer making it one day before I plan to serve it. I bake the cheesecake, let it cool, and refrigerate it overnight. I add the Nutella, chocolate, and pistachio toppings shortly before serving.

How can I get clean cheesecake slices?

I use a large sharp knife and dip the blade into hot water before slicing. I wipe the knife clean and repeat the process between each cut. I find this especially useful with a creamy cheesecake and sticky Nutella topping.

Conclusion

This Nutella Chocolate Pistachio Protein Cheesecake gives me a rich combination of creamy cheesecake, chocolate, hazelnut, and crunchy pistachios while incorporating Greek yogurt and protein powder into the filling. I love how the chocolate cookie crust supports the creamy center and how the Nutella topping makes every slice feel especially indulgent.

Why You’ll Love This Recipe

Ingredients

For the Chocolate Crust

For the Protein Cheesecake Filling

For the Topping

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

What protein powder works best in this cheesecake?

Can I add pistachio butter to the cheesecake filling?

How do I know when my protein cheesecake is finished baking?

Can I make this cheesecake ahead of time?

How can I get clean cheesecake slices?

Conclusion

Nutella Chocolate Pistachio Protein Cheesecake Recipe

Ingredients

Instructions

Notes

Nutrition