| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup roasted pistachios
- 1/4 cup granulated sugar
- Pinch kosher salt
- 3 tablespoons unsalted butter
- 1/2 cup cream cheese, at room temperature
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 1/2 cup plain full-fat Greek yogurt
- 1/2 cup heavy cream
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- Juice from 1 lemon
Instructions
- For the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling.
- For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight.
- For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 327 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 104 mg |
Reviews
I’m wondering if this would work in a regular glass pie plate instead of individual serving glasses. I’m thinking the layers might not be enough to cover the plate. Has anyone tried it in a pie plate?
I am wanting to make this for a dinner party but would like to know what size dessert cups did you use? This way I will know how much to make for the size of my dinner. Thank you, it really looked good on the show!
I made this for my family and they loved it! It is very light and super easy to make. I’ve made it three times already this month. Love the raspberry topping!
This is a delicious and easy dessert. I loved that I could make the day before the dinner party. I will make all year but will use the berries in season.
Amazing! Knowing it has yogurt makes me want to indulge even more
Making it today for Sunday supper. Haven’t made it for a couple years. It is so easy and yummy. That pistachio crust really makes it special. And remember, it is gluten free.
This was delicious! I’m doing Keto so I added much much less sugar and did palm sugar instead. It was a good!
This is so my kind of dessert! I like mousse and love cheesecake. The raspberry topping goes very well with the cheesecake. Don’t skip it!
Delicious dessert and so easy. I used honey Greek yogurt because it’s all I had on hand.
Easy to make and tastes amazing!! I actually cut down on the sugar because it’s not needed