This no-guilt pistachio cheesecake is a healthy twist on the classic dessert.
Made with Greek yogurt, natural sweetener, and real pistachios, it is light, creamy, and satisfying.
Perfect for those who want to enjoy dessert without feeling heavy or guilty.
Simple to prepare and baked to perfection.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 170°C.
Add pistachios to a mixer and grind into a fine paste.
Add Greek yogurt, eggs, honey, vanilla extract, baking powder, and salt.
Blend until smooth and creamy.
Pour the batter into a greased baking tray or pan.
Bake for 20 minutes or until the center is set.
Allow to cool slightly before slicing.
Use unsalted pistachios for best flavor
Ensure the pistachios are finely ground for a smoother texture.
Use a toothpick to check if the center is set; it should come out clean.
For added flavor, sprinkle crushed pistachios on top before baking.
Refrigerate for 1–2 hours for a firmer texture.
Can I use roasted pistachios instead of raw?
Yes, roasted pistachios can be used, but ensure they are unsalted for the best flavor balance.
Can I substitute Greek yogurt with regular yogurt?
Greek yogurt is recommended for its thicker consistency, but you can use regular yogurt if needed.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Can I add other flavors to the batter?
Yes, you can add a hint of lemon zest or almond extract for additional flavor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not include any flour.
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