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Chocolate Pistachio Cheesecake

They say imitation is the sincerest form of flattery. In that spirit, we're knocking off indulgent layered cheesecake with a healthier version.
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 7 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 6692.7 kcal

Equipment

  • 1 Food Processor For grinding crust ingredients and making pistachio butter.
  • 1 9-inch Springform Pan Essential for baking cheesecakes, allowing easy removal.
  • 1 Electric Mixer For smoothly combining cheesecake filling and whipping the mousse.
  • 1 Large Bowl For mixing cheesecake filling and mousse components.
  • 1 Wire Rack For proper cooling of the baked cheesecake.

Ingredients
  

Main

  • 3 ounces chocolate wafer cookies
  • ¾ cup raw unsalted pistachios divided, plus more for garnish
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter melted
  • 2 8 ounce packages reduced-fat cream cheese (Neufchâtel), softened
  • 1 avocado peeled, seeded, and mashed until smooth (1/2 cup)
  • 2 cups fat-free plain Greek-style yogurt
  • 2 tablespoons cornstarch
  • ¾ cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon almond extract
  • ⅛ teaspoon salt
  • ¼ cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 16 ounce container frozen nondairy low-fat whipped topping, thawed, plus more for garnish

Instructions
 

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

Notes

This recipe creatively incorporates avocado and Greek yogurt, alongside reduced-fat cream cheese, to create a 'healthier' cheesecake. For the pistachio butter, ensure a smooth, slightly loose consistency; adequate processing time (around 5 minutes) is crucial for optimal texture and flavor. To prevent cracking, the cheesecake is baked until just set at the edges, then allowed to cool gradually in the turned-off oven. This gentle cooling helps maintain a creamy, uniform texture. Ensure the cheesecake is fully chilled for at least 4 hours to firm up properly before slicing, which makes for cleaner cuts and a better overall presentation.