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Chocolate Pistachio Cheesecake
Chocolate Pistachio Cheesecake
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
460 minutes
Creating a guilt-free twist on classic cheesecake with layers of decadence.
Ingredients:
  • 13 ounces chocolate wafer cookies
  • 0.75 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
  • 0.75 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon almond extract
  • 0.125 teaspoon salt
  • 0.25 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) and generously coat a 9-inch springform pan with cooking spray.
  • Combine cookies, 1/4 cup pistachios, and 2 tablespoons sugar in a food processor and pulse until finely ground, maintaining some texture. Add melted butter and pulse to mix. Press the mixture firmly into the pan to create an even layer at the bottom.
  • In a small food processor, blend the remaining 1/2 cup of pistachios until smooth and slightly loose, around 5 minutes. Transfer the pistachio butter to a large bowl and combine it with cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Mix with an electric mixer on medium speed until almost smooth. Then, add egg whites, almond extract, and a pinch of salt, beating until just combined. Spread the mixture over the prepared crust.
  • Bake for about 40 minutes until the edges are set when gently wiggled. Turn off the oven and let the cheesecake stand inside for 30 minutes. Afterward, cool the cheesecake in the pan on a wire rack for 15 minutes. Use a thin metal spatula to loosen the cheesecake from the pan's sides, then cool completely.
  • In a bowl, use an electric mixer on medium-low speed to beat together whipping cream, powdered sugar, vanilla, 1 cup yogurt, and a pinch of salt until fluffy, about 4 minutes. Spread the mousse over the cheesecake.
  • Smoothly layer the fluffy whipped topping over the delectable mousse. Refrigerate, covered, for a minimum of 4 hours or for up to 5 days. When ready to serve, delicately take it out of the pan, cut into slices, and adorn with extra whipped topping and pistachios.

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