Elegant & Rich: Decadent Pistachio Cream Cheesecake Recipe You’ll Love

Silky-smooth, subtly nutty, and beautifully light, this pistachio cream cheesecake offers all the richness of a traditional dessert with a balanced twist. A crisp graham cracker crust holds a dreamy pistachio-infused filling that’s creamy, satisfying, and just sweet enough. It’s the perfect centerpiece for holidays, dinner parties, or a guilt-free treat whenever you need a little indulgence.

Why You’ll Love This Recipe

Luscious Cream Texture: Made lighter with Greek yogurt and reduced-fat cream cheese.
Nutty and Sweet: Pistachio flavor comes through without overpowering.
Impressively Simple: Elegant enough for guests, but easy enough for everyday baking.
No Refined Sugar Needed: Naturally sweetened options keep it balanced and delicious.

Ingredients

For the Crust

• 1 cup crushed graham crackers or low-sugar digestive biscuits
• 2 tbsp light butter, melted
• 1 tsp stevia or erythritol (optional)

For the Cheesecake Filling

• 8 oz reduced-fat cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup pistachio pudding mix (sugar-free)
• 1/4 cup granular sugar substitute
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• Pinch of salt

For the Topping (Optional)

• 2 tbsp whipped topping (light or sugar-free)
• Crushed pistachios for garnish

Instructions

Prepare the Crust

• Preheat oven to 325°F (160°C). Line a springform pan or 8-inch round pan with parchment paper.
• Mix crushed crackers, melted butter, and sweetener until combined.
• Press into the bottom of the pan and bake for 8 minutes. Let cool.

Make the Filling

• In a large bowl, beat the cream cheese until smooth.
• Add Greek yogurt, pudding mix, sweetener, egg, egg white, vanilla, and salt. Beat until creamy and fully combined.
• Pour the mixture over the crust and smooth the top with a spatula.

Bake the Cheesecake

• Bake for 35–40 minutes, or until the center is mostly set and edges are slightly golden.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 15 minutes.
• Remove and let cool completely at room temperature, then refrigerate for at least 4 hours.

Add Toppings & Serve

• Before serving, spread a thin layer of light whipped topping and sprinkle with chopped pistachios for a beautiful finish.
• Slice into 10 pieces and enjoy chilled.

Nutritional Information (Per Slice, Approximate)

Calories: 160 | Carbs: 11g | Fat: 9g | Protein: 7g | Sugar: 4g | Fiber: 1g

Tips for Success

• Use Room Temperature Cream Cheese: Ensures a smooth, lump-free filling.
• Cool Gradually: Avoids cracks by allowing the cheesecake to cool slowly in the oven.
• Don’t Overbake: A little jiggle in the center is perfect—it firms up as it chills.
• Garnish Before Serving: Keeps the topping fresh and pistachios crunchy.

Why This Recipe Works

• Balanced Flavors: Pistachio adds elegance without overwhelming the creamy base.
• Light but Luxurious: Smart substitutions keep the texture indulgent but not heavy.
• No-Fuss Technique: Easy enough for beginners, refined enough for special occasions.
• Great for Make-Ahead: Chill overnight and it’s ready to go when you are.

This pistachio cream cheesecake is a show-stopper that doesn’t sacrifice flavor or balance. With its nutty sweetness, creamy center, and crisp crust, it’s sure to become a favorite dessert for holidays or anytime indulgence—without the sugar overload.