Low Fat Pistachio Cheesecake
Indulge in guilt-free decadence with this Low Fat Pistachio Cheesecake, a lighter twist on a classic dessert that doesn't skimp on flavor! Featuring a buttery graham cracker and pistachio crust, this cheesecake is infused with the creamy richness of reduced-fat cream cheese and Greek yogurt, balanced beautifully by the nutty, vibrant flavor of pistachio pudding mix. With a silky smooth texture and subtle sweetness, this dessert is perfect for any occasion without weighing you down. Easy to prepare, it bakes to perfection in under an hour and requires a simple cooling process for that irresistible, melt-in-your-mouth finish. Serve it chilled and adorned with extra pistachios for a stunning presentation that will delight guests while staying true to its low-fat promise. Perfect for health-conscious dessert lovers or anyone craving the perfect blend of indulgence and nutrition!
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Recipe Information
Ingredients
- 200 grams Low-fat graham cracker crumbs
- 50 grams Unsalted pistachios, finely chopped
- 200 grams Low-fat plain Greek yogurt
- 400 grams Reduced-fat cream cheese, softened
- 100 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Pistachio pudding mix (sugar-free)
- 120 milliliters Skim milk
- 50 grams Melted reduced-fat butter
Instructions
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs, chopped pistachios, and melted butter. Mix well until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a glass to ensure the crust is spread evenly. Set aside.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the Greek yogurt, vanilla extract, and pistachio pudding mix to the cream cheese mixture. Beat until well combined.
In a separate bowl, whisk the eggs and skim milk together until blended. Gradually add this to the cream cheese mixture, beating on low speed until just combined.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes or until the edges are set but the center still jiggles slightly when shaken.
Turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
After cooling, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, remove the cheesecake from the springform pan and garnish with additional chopped pistachios if desired.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 185.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 930 mg | 72% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1995 mg | 42% | |
*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.
