Ingredients
🧺 Ingredients Needed to Make Healthy Pistachio Cheesecake
Almond Flour Crust
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- 1 ½ cups almond flour
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- 3 tablespoons melted unsalted butter
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- 2 tablespoons granulated sugar
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- Pinch of salt
Pistachio Cheesecake Filling
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- 16 oz full-fat cream cheese, room temperature
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- ¾ cup granulated sugar
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- ¾ cup plain full-fat Greek yogurt
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- 3 large eggs, room temperature
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- ¾ cup finely ground unsalted pistachios
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- 1 teaspoon vanilla extract
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- ¼ teaspoon almond extract (optional but enhances depth)
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- Pinch of salt
Instructions
Preheat oven to 325°F.
Combine almond flour, sugar, salt, and melted butter until the mixture resembles damp sand. Then press it firmly into the bottom of a lined 9-inch springform pan.
Bake for 10 minutes and allow it to cool completely.
For best results, press the crust tightly so it holds its shape when sliced.
Pulse the pistachios in a food processor until very fine. However, avoid processing too long, or the nuts will release oil and form a paste.
Ideally, the texture should resemble almond flour — smooth but dry.
Beat the cream cheese and sugar until completely smooth. Because lumps won’t dissolve later, this step matters.
Next, mix in the Greek yogurt gently. Then add the eggs one at a time, mixing on low speed to avoid incorporating excess air.
Finally, fold in the ground pistachios, extracts, and salt.
The batter should look silky, pale green, and thick yet pourable.
Wrap the springform pan in foil. Place it inside a larger pan and pour hot water halfway up the sides.
Bake for 55–65 minutes. The center should jiggle slightly like soft custard when gently shaken.
After baking, turn off the oven and crack the door open. Let the cheesecake cool gradually for one hour. This slow cooling process significantly reduces cracking.
Although it may be tempting to slice early, chilling is essential. Refrigerate for at least four hours; however, overnight chilling produces the best texture.
As it rests, the filling firms and the pistachio flavor deepens.