Low Fat Pistachio Cheesecake

Indulge in the creamy decadence of a **Low Fat Pistachio Cheesecake** without the guilt! This lighter twist on a classic dessert combines the rich, nutty flavor of unsalted pistachios with the silky smoothness of reduced-fat cream cheese and Greek yogurt. Enhanced with a hint of vanilla and a pop of vibrant green from sugar-free pistachio pudding mix, every bite promises a delightful experience. Built on a sturdy base of low-fat graham cracker crumbs and finished with a luscious, melt-in-your-mouth texture, this cheesecake is surprisingly simple to make with just 20 minutes of prep time. Perfect for health-conscious dessert lovers, it’s a guilt-free indulgence for any gathering or a treat-yourself moment. Serve it chilled, garnished with chopped pistachios for a stunning presentation. **Low-calorie cheesecake** and **pistachio desserts** have never been this dreamy!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a mixing bowl, combine the graham cracker crumbs, chopped pistachios, and melted butter. Mix well until the mixture resembles wet sand.

Step 3

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.

Step 4

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Step 5

Add the Greek yogurt, vanilla extract, and pistachio pudding mix to the cream cheese mixture. Beat until well combined.

Step 6

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.

Step 7

Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 50 minutes or until the edges are set but the center still jiggles slightly when shaken.

Step 9

Turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 10

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.

Step 11

Before serving, remove the cheesecake from the springform pan and garnish with additional chopped pistachios if desired.

Nutrition Facts

Serving size	(1278.0g)

Amount per serving	% Daily Value*
Calories	3057.5

Total Fat 141.1g	0%
Saturated Fat 67.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 645.7mg	0%
Sodium 3753.5mg	0%
Total Carbohydrate 334.1g	0%
Dietary Fiber 12.0g	0%
Total Sugars 185.5g
Protein 91.7g	0%

Vitamin D 136.5IU	0%
Calcium 929.7mg	0%
Iron 10.7mg	0%
Potassium 1995.2mg	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: 42.7%

Protein: 12.3%

Carbs: 44.9%