Heart-Healthy Pistachio Cheesecake

Indulge guilt-free with this Heart-Healthy Pistachio Cheesecake, a creamy, nutty delight that combines wholesome ingredients with luxurious flavor. Featuring a naturally sweetened crust made from heart-healthy unsalted pistachios, rolled oats, and medjool dates, this dessert is as nutritious as it is delicious. The filling blends non-fat Greek yogurt, reduced-fat cream cheese, and a touch of honey, creating a rich yet light texture enhanced with pure pistachio and lemon extracts. Folded egg whites add an airy lift, while a garnish of chopped pistachios provides the perfect finishing crunch. With its vibrant flavors, protein-packed ingredients, and lower-fat profile, this cheesecake is the ultimate treat for health-conscious foodies. Perfect for a dinner party or a weekend indulgence, this recipe proves that satisfying your sweet tooth can also be heart-smart!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or lightly with oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the honey, vanilla extract, lemon juice, and pistachio extract to the mixture. Mix until well incorporated.

Step 6

In a separate bowl, beat the egg whites with salt until soft peaks form. Gently fold the egg whites into the cream cheese mixture.

Step 7

Pour the filling over the pre-baked crust and spread it evenly.

Step 8

Bake the cheesecake for 40 minutes, or until the edges are set and the center slightly jiggles.

Step 9

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.

Step 10

Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Step 11

Garnish the cheesecake with chopped pistachios before slicing and serving.

Nutrition Facts

Serving size	(1133.4g)

Amount per serving	% Daily Value*
Calories	2559.1

Total Fat 130.9g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 132.9mg	0%
Sodium 1699.4mg	0%
Total Carbohydrate 254.7g	0%
Dietary Fiber 34.7g	0%
Total Sugars 143.7g
Protein 119.9g	0%

Vitamin D 27.2IU	0%
Calcium 960.7mg	0%
Iron 12.8mg	0%
Potassium 4194.6mg	0%

*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.

Source of Calories

Fat: 44.0%

Protein: 17.9%

Carbs: 38.1%