Desserts
Chocolate Pistachio Cheesecake
![](admin/recipeuploads/1716902382.webp)
They say imitation is the sincerest form of flattery. In that spirit, we're knocking off indulgent layered cheesecake with a healthier version.
Ingreadient
- 3 ounces chocolate wafer cookies
- ¾ cup raw unsalted pistachios, divided, plus more for garnish
- 2 tablespoons granulated sugar
- 2 tablespoons butter, melted
- 2 (8 ounce) packages reduced-fat cream cheese (Neufchâtel), softened
- 1 avocado, peeled, seeded, and mashed until smooth (1/2 cup)
- 2 cups fat-free plain Greek-style yogurt
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- ⅛ teaspoon salt
- ¼ cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 (16 ounce) container frozen nondairy low-fat whipped topping, thawed, plus more for garnish
Direction
- Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
- In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It's OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
- For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
- Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
- For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
- Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.
Popular Recipes
Homemade Limoncello
What’s the secret to the best limoncello? The best lemo...
Quick Pickled Sweet ‘n Spicy Radishes
Deliciously tangy in just a few hours and scrumptiously s...
Best Mud Pie
This mud pie recipe is a dynamite version of a favorite d...
Pickled pears
A stylish and gorgeous treat, spooned out of the jar with...
Sheet Pan Beef Fajitas
Treat your family to fajita night with this simple sheet ...
Tomato Casserole
Cook and activist Mable Clarke serves this craveable side...
Aubergine flatbreads
“Inspired by the flatbread work I’ve seen in Greek an...
Daily Newsletter
Get all the top stories from Blogs to keep track.