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Nutella Chocolate Pistachio Protein Cheesecake

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!
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: high protein dessert, no bake cheesecake, nutella cheesecake, nutella pistachio cheesecake, protein cheesecake
Servings: 8 bars
Calories:
Author: Kim Lange

Equipment

  • 8x4 or 9x5 loaf pan
  • Parchment paper
  • Electric mixer or hand mixer
  • Mixing bowls

Ingredients

Chocolate Crust

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

Chocolate-Nutella Protein Filling

  • 8 oz light cream cheese softened
  • 1 cup Greek yogurt or Skyr OR 1 cup blended cottage cheese for higher protein vanilla or plain
  • ½ cup scoop chocolate protein powder whey or plant-based (1-2 scoops)
  • 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 an 8x4 or 9x5 loaf pan with parchment paper, leaving overhang on the long sides.
  • Combine 1 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 Greek yogurt, or blended cottage cheese, chocolate protein powder, cocoa powder, sweetener, 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

See post for customization options, crust variations, and mini cheesecake instructions.
Protein base options: Greek yogurt/Skyr gives a tangier, lighter filling (14-16g protein per slice). Blended cottage cheese gives a denser texture with higher protein (18-20g per slice). Blend cottage cheese until completely smooth.
Protein powder tip: Whey protein isolate blends smoothest. Plant-based works too but may need sifting first. Avoid casein protein as it thickens too much when chilled.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.
Note: Nutrition values are estimates based on the Greek yogurt version with 1/4 cup powdered sugar.