Chocolate Pistachio Cheesecake
Hard

Chocolate Pistachio Cheesecake

Total Time
1h 15m
33m prep · 42m cook
Servings
4 people
Rating
Difficulty
Hard
3 views
🥬 Vegetarian 🌾 Gluten-Free ☪️ Halal ✡️ Kosher

They say imitation is the sincerest form of flattery. In that spirit, we're knocking off indulgent layered cheesecake with a healthier version.

Ingredients

  • 3 ounces chocolate wafer cookies
  • 0.75 cups raw unsalted pistachios , divided, plus more for garnish
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter , melted
  • 2 , 8 ounce
  • 1 avocado , 1/2 cup
  • 2 cups fat-free plain Greek-style yogurt
  • 2 tablespoons cornstarch
  • 0.75 cups granulated sugar
  • 2 large egg whites
  • 1 teaspoon almond extract
  • 0.13 teaspoons salt
  • 0.25 cups whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 , 16 ounce

Instructions

  1. 1

    Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

Nutrition Facts

Per serving

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