Whipped Cheesecakes with Pistachio Crust
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 327
- Total Fat
- 23
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 45
- Sodium
- 104
- Total: 1 hr 20 min (includes chilling time)
- Active: 25 min
Ingredients
Pistachio Crust:
1 cup roasted pistachios
1/4 cup granulated sugar
Pinch kosher salt
3 tablespoons unsalted butter
Cheesecake:
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
Raspberries:
2 cups fresh raspberries
1/4 cup granulated sugar
Juice from 1 lemon
Directions
- 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.