Vegetarian Pistachio Cheesecake
Indulge in the creamy decadence of this Vegetarian Pistachio Cheesecake, a delightful twist on a classic dessert. This elegant recipe features a crunchy graham cracker and pistachio crust, perfectly complementing the rich pistachio-infused cream cheese filling. Enhanced with Greek yogurt and a hint of vanilla, the cheesecake is baked to perfection with a smooth, slightly wobbly center. A layer of fluffy whipped cream and a sprinkle of chopped pistachios add an irresistible touch of elegance and crunch. Perfect for celebrations or as a showstopping finale to any meal, this easy-to-follow recipe combines vibrant nutty flavors with an indulgent creamy texture. Ready in just two hours from prep to cooling, this pistachio cheesecake is sure to become your new favorite dessert.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 100 grams Pistachios, shelled and chopped
- 600 grams Cream cheese, softened
- 150 grams Granulated sugar
- 200 grams Plain Greek yogurt
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 100 grams Pistachio paste
- 0.5 teaspoon Salt
- 250 milliliters Whipping cream
- 50 grams Powdered sugar
- 50 grams Pistachios, for garnish
Instructions
Preheat your oven to 160°C (320°F) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, 50g of granulated sugar, and 100g of chopped pistachios. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form a crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 150g of granulated sugar, beating until fully combined.
Add the Greek yogurt, eggs one at a time, vanilla extract, pistachio paste, and salt to the cream cheese mixture. Mix until smooth and well combined.
Pour the filling over the chilled crust, spreading it evenly with a spatula.
Bake in the preheated oven for about 60 minutes or until the edges are set and the center is slightly wobbly. Turn off the oven, leave the cheesecake in the oven for an additional hour to cool slowly.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, whip the whipping cream with the powdered sugar until soft peaks form.
Spread the whipped cream over the top of the cheesecake and garnish with extra chopped pistachios.
Carefully remove the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.6 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 334 mg | 7% | |
*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.
