Description
A creamy, protein-packed cheesecake with vibrant pistachios and floral notes from rosewater, perfect for impressing guests or treating yourself.
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1 cup Greek Yogurt
- 1/2 cup Protein Powder (vanilla flavored)
- 1 cup Pistachios, chopped and roasted
- 1–2 tsp Rose Water
- 1/4 cup Honey or Maple Syrup
- 1 tsp Vanilla Extract
- 2 large Eggs
- 1 1/2 cups Graham Cracker Crust
Instructions
- Preheat your oven to 350°F (175°C) and prepare the crust.
- Mix crushed graham crackers, melted butter, and sugar until well combined.
- Press the mixture into a springform pan and bake for 8-10 minutes.
- Beat cream cheese and Greek yogurt in a bowl until smooth and creamy.
- Add protein powder gradually and mix until there are no clumps.
- Incorporate honey (or maple syrup), rose water, and vanilla extract.
- Add eggs one at a time, ensuring well blended after each addition.
- Fold in chopped pistachios and pour the filling into the baked crust.
- Bake for 50-60 minutes until the center is set.
- Cool the cheesecake in the oven with the door cracked.
- Chill in the fridge for at least 4 hours before serving.
Notes
Serve with additional chopped pistachios, a drizzle of honey, or a dollop of Greek yogurt for added creaminess.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: cheesecake, dessert, protein, pistachio, rosewater, healthy dessert, high protein dessert