Low Sodium Pistachio Cheesecake

Indulge in the creamy, nutty goodness of this Low Sodium Pistachio Cheesecake, a delightful dessert that’s perfect for those looking to enjoy a decadent treat without the extra sodium. This recipe features a buttery, homemade crust crafted from unsalted pistachios and low-sodium graham crackers, creating a crunchy foundation that pairs perfectly with the velvety filling. Made with low-sodium cream cheese and Greek yogurt, the cheesecake achieves a rich, tangy flavor while remaining light and fluffy. The subtle hint of pistachio extract enhances the nutty profile, while a sprinkle of crushed pistachios adds an irresistible finishing touch. With simple steps and a bake-and-chill method to prevent cracking, this show-stopping dessert is ideal for gatherings, special occasions, or just a little self-indulgence. Serve chilled and savor every guilt-free bite of this low sodium masterpiece!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups Unsalted pistachios, shelled
• 0.25 cup Unsalted butter, melted
• 1 cup Low sodium graham crackers
• 24 ounces Cream cheese (low sodium), softened
• 1 cup Greek yogurt (plain, low sodium)
• 1 cup Granulated sugar
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Pistachio extract (low sodium)
• 0.25 cup Crushed pistachios for garnish

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a food processor, combine 1 cup of unsalted pistachios and low sodium graham crackers. Pulse until finely ground.

Step 3

Add the melted unsalted butter to the mixture and process until it becomes a moist, sandy texture.

Step 4

Press the pistachio mixture evenly into the bottom of a 9-inch springform pan to create a crust. Use the back of a spoon to press firmly.

Step 5

Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 6

In a large mixing bowl, beat the low sodium cream cheese and Greek yogurt until smooth and creamy.

Step 7

Add in the granulated sugar, and continue to beat until well combined.

Step 8

One at a time, add the eggs, beating on low speed after each addition just until combined. Avoid over-mixing.

Step 9

Mix in the vanilla extract and pistachio extract until everything is well incorporated.

Step 10

Pour the cream cheese mixture over the cooled crust in the springform pan.

Step 11

Bake the cheesecake in the preheated oven for 50 minutes to 60 minutes, or until the center is set but still slightly jiggly.

Step 12

Turn off the oven, and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

Step 13

Remove from the oven and let it cool completely at room temperature.

Step 14

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

Step 15

Before serving, sprinkle crushed pistachios on top for garnish.

Step 16

Slice and enjoy your low sodium pistachio cheesecake!

Nutrition Facts

Serving size	(1772.4g)

Amount per serving	% Daily Value*
Calories	5395.5

Total Fat 325.0g	0%
Saturated Fat 147.1g	0%
Polyunsaturated Fat g
Cholesterol 1181.2mg	0%
Sodium 1530.5mg	0%
Total Carbohydrate 478.9g	0%
Dietary Fiber 28.8g	0%
Total Sugars 307.0g
Protein 152.1g	0%

Vitamin D 120IU	0%
Calcium 1110.9mg	0%
Iron 18.8mg	0%
Potassium 3687.6mg	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: 53.7%

Protein: 11.2%

Carbs: 35.2%