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Whipped Cheesecakes with Pistachio Crust

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 25 min
  • Yield: 6 to 8 servings
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Pistachio Crust:

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 


  1. 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.
  2. 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. 
  3. 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.