This cheesecake is designed as a functional treat that supports fitness goals and satiety:

High Protein Content: A single slice can contain approximately 14 grams of protein, primarily from casein-rich cottage cheese and Greek yogurt.

Essential Nutrients: Pistachios contribute heart-healthy monounsaturated fats, fiber, and vital micronutrients like Vitamin B6 and magnesium.

Sustained Energy: By pairing high-quality protein with healthy fats, this dessert helps maintain steady blood sugar levels and promotes prolonged fullness.

Muscle & Bone Support: The dairy base provides a complete protein source containing all nine essential amino acids, along with calcium for bone health.

Recipe: Blender Pistachio Cheesecake
This “foolproof” recipe avoids the need for a water bath or complex crust, making it accessible for any skill level.

Ingredients
1 cup Cottage Cheese (full-fat recommended for creaminess)

1 cup Greek Yogurt

1 cup Shelled Pistachios (unsalted)

2 Large Eggs

1/2 cup Maple Syrup or Honey

2 tablespoons Almond Flour or Oat Flour (helps the filling set)

1 teaspoon Vanilla Extract

Optional: 1 teaspoon matcha powder (for a more vibrant green color)

Instructions
Blend: Preheat your oven to 325°F (163°C). Place all ingredients into a high-speed blender and process until the mixture is completely smooth.

Bake: Pour the batter into a 6-inch round baking dish lined with parchment paper. Bake for 40 to 45 minutes.

Check for Doneness: The cheesecake is ready when the edges are set, but the center still has a slight jiggle.

Chill: Allow the cake to cool at room temperature, then refrigerate for at least 8 hours or overnight to let the texture firm up.

Serve: Slice and enjoy chilled. You may top it with extra crushed pistachios or fresh berries.

Pro Tip
For the smoothest possible result, ensure your cottage cheese and eggs are at room temperature before blending.