🍯🥧 High-Protein Honeyed Pistachio Baklava Cheesecake

🧾 Ingredients

Crust

• 1 cup almond flour (high protein, low carb)
• 2 tbsp protein powder (vanilla or unflavored)
• 2 tbsp melted coconut oil or butter
• 1–2 tbsp honey or sugar-free syrup

Cheesecake Filling

• 400g Greek yogurt (thick / strained)
• 200g cottage cheese (blended smooth)
• 2 eggs
• 2 tbsp honey (or sugar-free sweetener)
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)

Baklava Layer & Topping

• ½ cup pistachios (chopped, lightly toasted)
• 1–2 tbsp honey for drizzling
• Optional: a few crushed walnuts for extra texture

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🔥 Instructions

1. Prepare the Crust

1. Mix almond flour + protein powder + melted coconut oil + honey.
2. Press evenly into the bottom of a greased 8-inch springform pan.
3. Bake at 175°C (350°F) for 8–10 minutes until lightly golden.
4. Let cool slightly.

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2. Make the Cheesecake Filling

1. Blend Greek yogurt + cottage cheese until smooth.
2. Add eggs, honey, vanilla, and cinnamon; blend until creamy.
3. Pour over the baked crust.

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3. Add Baklava Layer

1. Sprinkle chopped pistachios (and optional walnuts) evenly over filling.
2. Lightly press them into the cheesecake surface.

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4. Bake

1. Bake at 175°C (350°F) for 25–30 minutes, until edges set and center is slightly jiggly.
2. Let cool at room temperature, then refrigerate 2–4 hours to firm up.

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5. Serve

1. Drizzle honey over the top just before serving.
2. Garnish with extra pistachios for presentation.

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💪 Protein Boost Notes

• Greek yogurt + cottage cheese + protein powder = high protein base (~20–25g per serving)
• Almond flour adds healthy fats and some protein
• Optional: fold in an extra scoop of vanilla protein powder into the cheesecake filling for more protein