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Nutella Chocolate Pistachio Protein Cheesecake Recipe

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A rich chocolate protein cheesecake with Nutella, Greek yogurt, cocoa, and a chocolate cookie crust, finished with creamy Nutella and crunchy pistachios.

Ingredients

  • 2 cups chocolate cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar, for crust
  • 24 ounces cream cheese, softened
  • 1 cup plain Greek yogurt
  • 3/4 cup granulated sugar, for filling
  • 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
  • 1/3 cup Nutella, for topping
  • 1/2 cup shelled pistachios, roughly chopped
  • 2 tablespoons dark or semi-sweet chocolate, melted, optional
  • Extra chopped pistachios for garnish, optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine chocolate cookie crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the pan and bake for 8–10 minutes. Cool slightly and reduce oven to 325°F (165°C).
  3. Beat cream cheese and 3/4 cup sugar until smooth. Mix in Greek yogurt, 1/2 cup Nutella, protein powder, cocoa powder, vanilla, and salt.
  4. Add eggs one at a time, mixing on low just until incorporated. Pour filling over the crust and smooth the top.
  5. For a water bath, wrap the springform pan securely in foil, place it in a roasting pan, and add hot water halfway up the sides.
  6. Bake for 55–70 minutes, until the edges are set and the center still has a gentle wobble.
  7. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
  8. Before serving, spread or drizzle 1/3 cup gently warmed Nutella over the cheesecake. Top with chopped pistachios and optional melted chocolate. Slice and serve chilled.

Notes

  • Do not overmix after adding the eggs, as excess air can contribute to cracking.
  • Add a few tablespoons of pistachio butter to the filling for stronger pistachio flavor.
  • For mini cheesecakes, divide among lined muffin cups and begin checking for doneness after 18–22 minutes.
  • Store covered in the refrigerator for up to 4–5 days.
  • Freeze individual untopped slices for up to 2 months and thaw overnight in the refrigerator.
  • For clean slices, dip a sharp knife in hot water and wipe it clean between cuts.

Nutrition

Find it online: https://thefamilycooking.com/nutella-chocolate-pistachio-protein-cheesecake-recipe/