Chocolate Pistachio Cheesecake

Prep Time: 1 hrs Cook Time: 40 mins Stand Time: […]

Prep Time: 1 hrs

Cook Time: 40 mins

Stand Time: 6 hrs

Total Time: 7 hrs 40 mins

Servings: 8



13 ounces chocolate wafer cookies

¾ cup raw unsalted pistachios, divided, plus more for garnish

Two tablespoons of granulated sugar

Two tablespoons melted butter

2 (8-ounce) packages of reduced-fat cream cheese (Neufchâtel), softened

One avocado, peeled, seeded, and mashed until smooth

(1/2 cup) 2 cups fat-free plain Greek-style yogurt

Two tablespoons cornstarch

¾ cup granulated sugar

Two large egg whites

One teaspoon of almond extract

⅛ teaspoon salt

¼ cup whipping cream

Two tablespoons powdered sugar

One teaspoon of vanilla extract

1 (16 ounces) container of frozen nondairy low-fat whipped topping, thawed, plus more for garnish



Set the oven’s temperature to 325 °F (165 °C). Spray cooking oil on a 9-inch springform pan.

Cookies, 1/4 cup pistachios, and two tablespoons of sugar should be processed in a food processor until largely finely ground. (Leaving some texture is acceptable.) Blend in the melted butter after adding it. In the prepared pan, distribute the mixture in a uniform layer and firmly press it into the bottom.

To make pistachio butter, puree the remaining 1/2 cup of pistachios in a small food processor for about 5 minutes until they are incredibly smooth and have a somewhat loose consistency. Add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar to the big bowl with the pistachio butter. Just until the mixture is virtually smooth, beat with an electric mixer at medium speed. Beat in a little salt, almond flavoring, and egg whites until blended. Over the prepared crust, spread.

About 40 minutes into baking, the surface towards the edges should appear set when lightly jiggled. OFFSET the oven. Give the cheesecake 30 minutes to rest in the range—15 minutes to cool in a pan on a wire rack. Loosen the cheesecake off the pan sides with a thin metal spatula—complete cooling.

For the mousse, use an electric mixer to whisk the remaining 1 cup of yogurt, whipped cream, powdered sugar, vanilla, and a dash of salt in a bowl for about 4 minutes or until bubbly. Smother cheesecake with.

Place whipped topping on top of the mousse. For at least 4 hours and up to 5 days, refrigerate covered. Remove the pan, slice, and top with whipped cream and pistachios to serve.

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