Heart-Healthy Pistachio Cheesecake
Indulge guilt-free with this Heart-Healthy Pistachio Cheesecake, a decadent dessert designed with wellness in mind. This recipe features a wholesome crust made from unsalted pistachios, rolled oats, and naturally sweet medjool dates, creating a base loaded with fiber and nutty flavor. The creamy filling combines non-fat Greek yogurt and reduced-fat cream cheese, lightly sweetened with honey and infused with hints of vanilla, lemon, and pure pistachio extract for a delicate yet vibrant taste. Topped with chopped pistachios for added crunch, this heart-conscious treat is rich in protein and healthy fats, while omitting excess saturated fat and refined sugar. Perfectly baked for a smooth texture, it's an ideal dessert to serve at gatherings or savor as a guilt-free indulgence. Designed to nourish and delight, this pistachio cheesecake is proof that healthier choices can taste every bit as indulgent.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted pistachios
- 1 cup rolled oats
- 10 units medjool dates, pitted
- 1.5 cups non-fat Greek yogurt
- 8 oz reduced-fat cream cheese
- 0.25 cup honey
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tsp pure pistachio extract
- 3 units egg whites
- 0.25 tsp salt
- 0.25 cup extra pistachios, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or lightly with oil.
In a food processor, pulse the pistachios and oats until they form a crumbly mixture. Add the pitted dates and continue to pulse until the mixture starts to stick together.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, combine the non-fat Greek yogurt and reduced-fat cream cheese. Beat with an electric mixer on medium speed until smooth and creamy.
Add the honey, vanilla extract, lemon juice, and pistachio extract to the mixture. Mix until well incorporated.
In a separate bowl, beat the egg whites with salt until soft peaks form. Gently fold the egg whites into the cream cheese mixture.
Pour the filling over the pre-baked crust and spread it evenly.
Bake the cheesecake for 40 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Garnish the cheesecake with chopped pistachios before slicing and serving.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 143.7 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 961 mg | 74% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4195 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
