Nutella Chocolate Pistachio Protein Cheesecake

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Nutella lovers, this one is dangerous. This Nutella Chocolate Pistachio Protein Cheesecake is thick, creamy, and layered with that rich chocolate-hazelnut goodness that makes every single bite feel like heaven. Crunchy chocolate crust on the bottom, silky Nutella protein cheesecake filling in the middle, and buttery salted pistachios scattered on top with warm Nutella drizzle?

Yes please! It’s the third recipe in the High Protein No Bake Cheesecake Series, and this one brings a deeper, more indulgent flavor that’ll have you making it more than once!

Why This Nutella Pistachio Protein Cheesecake Is Irresistible!

• Nutella. In. Cheesecake. That rich chocolate-hazelnut flavor runs through the entire filling and gets drizzled on top too.
• Around 10g of protein per slice! Dessert that actually does something for you.
• No oven needed. Mix, layer, chill, and you’ve got thick, gorgeous slices ready to grab all week.
• Pistachios make everything better. Buttery, salty crunch on top of creamy chocolate-hazelnut filling? The contrast is so good.
• Small-batch and slice-clean. Made in a loaf pan for thick, bakery-style bars that look as amazing as they taste.

You may also love these Chocolate Pistachio Crunch Cups and these Pistachio Cookie Truffles!

Benefits + Macro Chart

This Nutella Chocolate Pistachio Protein Cheesecake is pure chocolate‑hazelnut bliss with a high‑protein upgrade. The filling is creamy, silky, and Nutella‑forward, with a subtle pistachio richness that makes it feel like a bakery‑level dessert. Protein powder, cocoa, and your choice of Greek yogurt/Skyr or blended cottage cheese give it that satisfying, balanced, healthy‑ish profile without losing any of the decadence.

To make it easy to choose your perfect filling base, here’s a simple side‑by‑side macro comparison. It shows exactly how the yogurt version and cottage cheese version differ so you can pick the texture and protein level you want.

What You Need for Nutella Chocolate Pistachio Protein Cheesecake

Let’s talk about what goes into this Nutella pistachio masterpiece. Everything is simple and the ingredient list is short! 🙂

Chocolate Crust

• 1/2 cup chocolate graham crumbs (or crushed chocolate cookies). The finer the crumbs, the cleaner your slices.
• 1 tablespoon cocoa powder. Extra chocolate depth in the crust.
• 1 tablespoon sweetener of choice. Granulated, powdered, or your favorite sugar-free option.
• 2 tablespoons melted butter (or coconut oil). It should hold together when you press it between your fingers.

Chocolate-Nutella Protein Cheesecake Filling

• 8 oz light cream cheese, softened. Let it sit out for about 30 minutes first. Cold cream cheese = lumps = sad filling. 🙂
• 1/2 cup Greek yogurt (vanilla or plain). Adds that creamy tang.
• 1 scoop chocolate protein powder. This is where the protein comes in! Whey or plant-based both work.
• 2 tablespoons cocoa powder. For that deep, rich chocolate base.
• 3 tablespoons Nutella. The star of the show!
• 2 to 3 tablespoons sweetener (to taste). Start with 2 and taste as you go.
• 1 teaspoon vanilla extract
• Pinch of salt. Don’t skip this! I promise it matters.
• Optional: 1 to 2 tablespoons milk if you need to loosen the mixture a bit.

Toppings

• 2 to 3 tablespoons Nutella, warmed for drizzling. A quick 10 to 15 seconds in the microwave.
• 2 to 3 tablespoons chopped roasted and salted pistachios. The salty crunch against creamy Nutella is so good.
• Optional: Mini chocolate chips for extra texture.

How to Make Nutella Chocolate Pistachio Protein Cheesecake

This comes together so fast. About 15 minutes of mixing and the fridge handles the rest!

1. Make the Chocolate Crust

1. Line a 9×5 loaf pan (or 4 to 5 inch springform) with parchment paper, leaving overhang on the long sides so you can lift it out later.
2. Combine 1/2 cup chocolate graham crumbs, 1 tablespoon cocoa powder, 1 tablespoon sweetener, and 2 tablespoons melted butter. It should hold together when you press it between your fingers.
3. Press firmly and evenly into the bottom of the pan. Use the flat bottom of a measuring cup to pack it down tight. Pop it in the fridge while you make the filling.

2. Whip Up the Chocolate-Nutella Protein Filling

1. Beat 8 oz softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape the bowl halfway through.
2. Add 1/2 cup Greek yogurt, 1 scoop chocolate protein powder, 2 tablespoons cocoa powder, 2 to 3 tablespoons sweetener, 1 teaspoon vanilla, and a pinch of salt. Mix on medium until combined.
3. Add 3 tablespoons Nutella and mix until smooth, thick, and creamy. It should be rich and glossy at this point.
4. If the filling is too thick, add milk 1 teaspoon at a time until you get a silky, spreadable texture. Give it a taste and adjust sweetness if you need to.

3. Assemble and Chill the Nutella Pistachio Cheesecake

1. Spread the chocolate-Nutella filling evenly over the chilled crust. Smooth it out nice and even.
2. Warm 2 to 3 tablespoons Nutella for 10 to 15 seconds and drizzle or swirl it over the top.
3. Sprinkle chopped pistachios (and mini chocolate chips if using) over the Nutella drizzle.
4. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Overnight is even better.
5. Lift the cheesecake out using the parchment overhang and cut into 8 bars. For the cleanest slices, run the knife under hot water and wipe dry between cuts.

Pan Options for No Bake Nutella Cheesecake

All the cheesecakes in this series are made in a 9×5 loaf pan for thick, sliceable bars, but you can switch it up.

9×5 Loaf Pan

• Thick, bakery-style bars
• Line with parchment for easy lifting
• Chill as directed

4 to 5 Inch Springform Pan

• Classic mini cheesecake look
• Same chill time
• Slice into 6 wedges

Mini Cheesecakes

• Use a mini cheesecake pan or silicone molds
• Fill each cavity and chill as directed
• Adorable little individual bites.

Protein Macros for Nutella Pistachio Cheesecake

Protein cheesecake that actually delivers.

• Per slice (8-slice batch): ~8 to 12g protein per slice, depending on the chocolate protein you use
• Total protein per pan: ~80 to 96g protein

Tips for the Best No Bake Nutella Chocolate Pistachio Protein Cheesecake

• The number one tip: Make sure your cream cheese is fully softened before you start. This is the difference between silky smooth filling and lumpy filling. Don’t skip this step, I promise it matters.
• Nutella tip: It mixes in best at room temperature. If it’s cold and stiff, give it a quick 10 to 15 seconds in the microwave before adding it to the filling.
• Protein powder matters. Whey protein isolate blends the smoothest. Plant-based powders work too, but they can be grainier, so sift first and mix an extra minute.
• Want richer chocolate? Add 1 tablespoon melted chocolate right into the filling. Trust me on this one. 🙂
• Pistachio tip: I love using the Wonderful brand pistachios that come roasted and salted already. Toasting them for a few minutes in a dry pan adds even more buttery depth.
• Avoid casein protein for this recipe. It thickens too much when chilled and can make the filling rubbery.

Plus, you may love these Pistachio Brownies and these Pistachio Pudding Cookies! Also, the 20 Dessert Recipes Using Greek Yogurt Cookbook is packed with more creamy, protein-rich treats!

How to Store No Bake Nutella Pistachio Protein Cheesecake

Store this no bake nutella cheesecake in an airtight container in the fridge for up to 5 days. The flavor actually gets even better after the first night.

• Refrigerator: Up to 5 days in an airtight container.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Pull one out whenever you need that Nutella fix.
• Room temperature: Keep it to 30 minutes max because of the cream cheese and yogurt.

Nutella Pistachio Protein Cheesecake Variations

Once you’ve nailed the original, try these twists.

• Extra Nutella swirl: Double the Nutella drizzle on top and use a toothpick to create a marble pattern.
• White chocolate pistachio: Swap the cocoa powder in the filling for melted white chocolate chips and use vanilla protein powder. Top with white chocolate drizzle and pistachios for a totally different vibe.
• Hazelnut crunch: Fold 2 tablespoons chopped toasted hazelnuts into the filling for even more hazelnut intensity. Nutella plus real hazelnuts is a great combo.
• Candy bar style: Chill overnight for an extra-firm, candy-bar-like texture. So thick and fudgy.

Some more of our favorites include these White Chocolate Pistachio Cookies and this Chocolate Cherry Pistachio Rocky Road Fudge!

Nutella Pistachio Protein Cheesecake FAQs

Can I use a different chocolate hazelnut spread instead of Nutella?

Yes! Any chocolate hazelnut spread works great. Store brands and organic versions are totally fine. Some are lower in sugar which is a bonus. Just make sure whatever you use is smooth and creamy for the best texture.

What if I don’t have chocolate protein powder?

Vanilla protein powder is the next best option. You’ll still get tons of chocolate flavor from the cocoa powder and Nutella in the filling. Unflavored protein also works, just add an extra tablespoon of cocoa to make up for it.

Can I skip the pistachios?

Sure! You can top with chopped hazelnuts (which would be amazing with the Nutella), sliced almonds, or just extra chocolate chips. The pistachios add a gorgeous color contrast and salty crunch, but the cheesecake is delicious without them too.

How do I get the cleanest slices?

The biggest tip is to chill the cheesecake long enough. At least 4 hours in the fridge, but overnight is the best. When you’re ready to slice, run the knife under hot water and wipe it dry between each cut. Clean, thick slices every time.

So are you ready to make the most creamy, chocolate-hazelnut, pistachio-topped protein cheesecake? This is seriously one of the best flavors in the whole series, you guys. And if you love this recipe, definitely check out the rest of the HighProtein NoBake Cheesecake Series. Each flavor is small-batch, no-bake, and completely worth it!

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More Pistachio Love

• Chocolate Pistachio Crunch Cups
• Pistachio Cookie Truffles
• Pistachio Pudding Cookies
• White Chocolate Pistachio Cookies
• Chocolate Cherry Pistachio Rocky Road Fudge
• Pistachio Brownies

Nutella Chocolate Pistachio Protein Cheesecake

Kim Lange

Thick, creamy no-bake Nutella cheesecake bars loaded with protein. Made with a chocolate crust, chocolate-hazelnut protein filling, and topped with warm Nutella drizzle and chopped roasted pistachios. Around 10g protein per slice!

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 bars

Calories

Equipment

• 9x5 loaf pan or 4-5 inch springform pan
• Parchment paper
• Electric mixer or hand mixer
• Mixing bowls

Ingredients

  

1x2x3x

Chocolate Crust

• ½ cup chocolate graham crumbs or crushed chocolate cookies
• 1 tablespoon cocoa powder
• 1 tablespoon sweetener of choice
• 2 tablespoons melted butter or coconut oil

Chocolate-Nutella Protein Filling

• 8 oz light cream cheese softened
• ½ cup Greek yogurt vanilla or plain
• 1 scoop chocolate protein powder whey or plant-based
• 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 a 9x5 loaf pan (or 4 to 5 inch springform) with parchment paper, leaving overhang on the long sides.
• Combine 1/2 cup chocolate graham crumbs, 1 tablespoon cocoa powder, 1 tablespoon sweetener, and 2 tablespoons melted butter. Press firmly and evenly into the bottom of the pan. Chill while you make the filling.

Whip Up the Chocolate-Nutella Protein Filling

• Beat 8 oz softened cream cheese with an electric mixer until completely smooth, about 2 minutes.
• Add 1/2 cup Greek yogurt, 1 scoop chocolate protein powder, 2 tablespoons cocoa powder, 2 to 3 tablespoons sweetener, 1 teaspoon vanilla, and a pinch of salt. Mix on medium until combined.
• Add 3 tablespoons Nutella and mix until smooth, thick, and creamy. If too thick, add milk 1 teaspoon at a time.

Assemble and Chill

• Spread the filling evenly over the chilled crust. Warm 2 to 3 tablespoons Nutella for 10 to 15 seconds and drizzle over the top. Sprinkle with chopped pistachios and mini chocolate chips if using.
• Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Lift out using parchment overhang and cut into 8 bars.

Notes

• Protein per slice: Around 8 to 12g protein per slice. Nutrition values are estimates.
• Cream cheese tip: Make sure cream cheese is fully softened (about 30 minutes at room temperature) before mixing to avoid lumps.
• Nutella tip: Mixes in best at room temperature. Give it a quick 10 to 15 seconds in the microwave if cold.
• For richer chocolate: Add 1 tablespoon melted chocolate to the filling.
• Pistachio tip: Wonderful brand roasted and salted pistachios work great. Toasting adds even more buttery flavor.
• Protein powder: Avoid casein protein as it thickens too much when chilled and can make the filling rubbery.

Keyword high protein dessert, no bake cheesecake, nutella cheesecake, nutella pistachio cheesecake, protein cheesecake

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