Vegetarian Pistachio Cheesecake

Indulge in the rich, nutty decadence of this Vegetarian Pistachio Cheesecake, a show-stopping dessert that's as luxurious as it is satisfying. Featuring a buttery graham cracker and pistachio crust, a velvety pistachio-infused cream cheese filling, and a luscious whipped cream topping, this dessert delivers layers of flavor and texture in every bite. Perfectly balanced with hints of vanilla and a subtle tang from Greek yogurt, this no-gelatin cheesecake is baked to creamy perfection and adorned with chopped pistachios for an elegant finish. Ideal for dinner parties, holidays, or any special occasion, this pistachio cheesecake will leave a lasting, nutty impression.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 160°C (320°F) and line the bottom of a 9-inch springform pan with parchment paper.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, 50g of granulated sugar, and 100g of chopped pistachios. Mix until well combined.

Step 3

Press the mixture evenly into the bottom of the prepared springform pan to form a crust. Chill in the refrigerator while preparing the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 150g of granulated sugar, beating until fully combined.

Step 5

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.

Step 6

Pour the filling over the chilled crust, spreading it evenly with a spatula.

Step 7

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.

Step 8

Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 9

Before serving, whip the whipping cream with the powdered sugar until soft peaks form.

Step 10

Spread the whipped cream over the top of the cheesecake and garnish with extra chopped pistachios.

Step 11

Carefully remove the cheesecake from the springform pan, slice, and serve.

Nutrition Facts

Serving size	(1987.2g)

Amount per serving	% Daily Value*
Calories	7127.6

Total Fat 511.7g	0%
Saturated Fat 243.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1666.9mg	0%
Sodium 4698.5mg	0%
Total Carbohydrate 521.5g	0%
Dietary Fiber 31.4g	0%
Total Sugars 345.4g
Protein 142.3g	0%

Vitamin D 120IU	0%
Calcium 1297.7mg	0%
Iron 22.3mg	0%
Potassium 3994.5mg	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: 63.4%

Protein: 7.8%

Carbs: 28.7%