Light Pistachio Cheesecake is a creamy, airy dessert with a delicate nutty flavor and a softer texture than traditional heavy cheesecake. Made with reduced-fat cream cheese and whipped filling, this version keeps the rich taste while feeling lighter and fresher — perfect for spring gatherings, tea time, or an elegant after-dinner treat.
🕒 Prep Time
-
Preparation: 20 minutes
-
Chill time: 4 hours (or overnight)
-
Total: about 4 hours 20 minutes
🥄 Equipment
-
8-inch springform pan
-
Mixing bowls
-
Electric mixer or whisk
-
Rubber spatula
🍰 Ingredients
For the crust
-
1½ cups graham cracker crumbs
-
4 tablespoons melted butter
-
2 tablespoons sugar
For the pistachio filling
-
400 g (14 oz) reduced-fat cream cheese, softened
-
¾ cup powdered sugar
-
1 teaspoon vanilla extract
-
1 cup heavy whipping cream (cold)
-
½ cup finely ground pistachios
-
2 tablespoons pistachio pudding mix (optional for stronger color & flavor)
For topping (optional)
-
Chopped pistachios
-
Light whipped cream
📝 Ingredient Notes
-
Use unsalted pistachios for best flavor control.
-
Finely grind pistachios so the texture stays smooth.
-
Pudding mix is optional but helps give bakery-style color.
👩🍳 Instructions
Step 1: Prepare the crust
Mix graham crumbs, melted butter, and sugar.
Press firmly into the bottom of the springform pan.
Refrigerate for 15 minutes to set.
Step 2: Make the cheesecake base
Beat the softened cream cheese until smooth and fluffy.
Add powdered sugar and vanilla, mixing until creamy.
Step 3: Add pistachio flavor
Stir in ground pistachios and pudding mix (if using).
Step 4: Whip the cream
In a separate bowl, whip cold cream until stiff peaks form.
Step 5: Fold gently
Carefully fold whipped cream into the pistachio mixture.
Do not overmix — keep the filling light and airy.
Step 6: Chill
Spread filling over the crust and smooth the top.
Refrigerate at least 4 hours or overnight until firm.
Step 7: Serve
Top with chopped pistachios or whipped cream before slicing.
🍽️ Nutrition (approx per slice)
-
Calories: 280
-
Protein: 6g
-
Carbs: 22g
-
Fat: 18g
(Values vary depending on ingredients used.)
💡 Tips for the Best Light Cheesecake
✔ Always soften cream cheese first to avoid lumps
✔ Use cold cream for better whipping
✔ Chill overnight for the cleanest slices
✔ Run a warm knife around the edge before releasing pan
🔄 Variations
No-Sugar Version:
Use powdered erythritol instead of sugar.
Extra Green Bakery Style:
Add a tiny drop of green food coloring.
Chocolate Pistachio:
Drizzle melted dark chocolate over the chilled cake.
Frozen Summer Version:
Freeze for 2 hours for a semifreddo-style dessert.
