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This Pistachio Cheesecake is incredibly creamy, thanks to the filling being made with protein-rich cottage cheese and real pistachio paste (no Jell-O pudding is used here!). It’s lightly sweetened with honey and is covered with a flavorful white chocolate and pistachio topping.
You might not believe that cottage cheese could replace cream cheese in a baked cheesecake recipe, but I think you’ll be pleasantly surprised by the result. By blending the cottage cheese with the other filling ingredients, a smooth texture is created that bakes up into a creamy, light texture, which isn’t overly rich.
I’ve maximised the inclusion of pistachios in this recipe by adding it into 3 components – there’s whole pistachios ground up in the crust, pistachio paste in the filling and also in the topping. Whilst the topping is optional, it’s a great addition if you’re a huge fan of that toasty pistachio flavor in your desserts!
If you like this recipe, you might want to check out my recipes for High-Protein No-Bake Cheesecake and Homemade Pistachio Chocolate Bar.
Recipe Overview
Before You Get Started
- If you can’t find pistachio paste in your grocery store, you can follow my recipe for homemade pistachio butter, or you can even use my pistachio cream recipe.
- By baking the cheesecake in a waterbath, it creates a gentle heat which helps the filling set without cracking.
- Similarly, it’s important to leave the cheesecake in the switched-off oven at the end of baking. This helps it cool down slowly, which prevents cracking and allows the cheesecake to finish cooking.
- You’ll want to let the cheesecake fully cool down so it can set before you slice into it.
- Using a springform pan is essential for easy removal of a cheesecake from the pan.
- Don’t overbake the cheesecake – it should be set on the edges but very slightly wobbly in the centre, which will firm up as it cools.
Common Questions
I like the simple option of making a topping to pour over the cheesecake which sets into a wonderful green, smooth layer. It’s made with melted white chocolate, coconut cream and pistachio paste. Before this topping sets, you can sprinkle chopped pistachios around the edge for a bit more decoration if you like.
Yes, it’s actually a great idea to make cheesecake ahead of time so it has time to set properly. It’ll be best made one day ahead of time and stored in the refrigerator until ready to serve. It’ll last up to 3 days, covered, in the fridge.
This can be down to a few factors – the oven being too hot, not baking the cheesecake in a waterbath, overmixing the eggs and not allowing the cheesecake to cool down slowly. If you follow the instructions in the recipe below, you should be able to avoid all of these issues!
Ingredients Needed
Below are the ingredients needed for this homemade pistachio cheesecake. Full measurements are available in the recipe card further down the page.
- Graham crackers: You could use another cookie that has a simple, clean taste. If you’re coeliac, you can replace the graham crackers with a gluten-free alternative to make the cheesecake gluten-free.
- Pistachios: Unsalted are best here to avoid the cheesecake crust from becoming too salty.
- Melted butter: This helps bind the ground pistachios and graham cracker crumbs together to form a nice solid base that is easy to cut.
- Eggs: The eggs are important for helping the cheesecake set as it bakes. Don’t overmix once they’re added to the filling; otherwise, your cheesecake may crack.
- Cottage cheese: It’s best to use full-fat cottage cheese for the creamiest texture.
- Vanilla extract
- Honey: Use a mild or light runny honey for the least intrusive flavor.
- Pistachio paste: This is the key for getting that real pistachio flavor throughout the dessert. You want a pure pistachio paste which is made with nothing but pistachios and maybe a small amount of oil or salt. Avoid pistachio pastes which are already sweetened or contain milk products as these may produce a different outcome in your cheesecake.
- Cornstarch: This thickens as the cheesecake bakes, helping it set properly.
- White chocolate: The white chocolate forms the basis for the optional topping. It sets into a slightly firm layer, which adds a bit of sweetness and an extra boost of flavor to the cheesecake.
- Coconut cream: By combining coconut cream with the white chocolate and pistachio paste for the topping, a ganache-like texture is achieved which sets into a smooth, easy-to-slice layer.
How to Make Pistachio Cheesecake
Start by preheating the oven to 350℉. Grease and line a 7-inch, springform cake pan.
1️⃣ Make the crust
Crush together graham crackers and unsalted, shelled pistachios in a food processor until you get a fine crumb texture. Add melted butter so that the mixture has the texture of damp sand.
✏️ By grinding the crust ingredients into a fine crumb, it’ll hold together well once baked.
2️⃣ Shape the crust
Press the pistachio-cracker crumbs into a springform pan so they form a compact, even layer. Bake it for 6-8 minutes.
✏️ Use a measuring cup to press the crust into the pan. It has the perfect shape to allow you to easily get the crust pressed into the edges and forms a nicely smooth base.
3️⃣ Make the cheesecake filling
Reduce the oven temperature to 325℉. Blend together the cheesecake filling ingredients until smooth. Don’t overmix.
✏️ If you overmix the filling, this may incorporate air, which can cause the cheesecake to crack once baked.
4️⃣ Pour into the crust and bake
Pour the cheesecake filling over the graham cracker crust. Place the pan on a rimmed baking sheet and slide into the oven on the middle shelf. Carefully pour 2 cups of water into the rimmed baking sheet to create a water bath around the cheesecake. Bake for 60-70 minutes until slightly jiggly in the middle.
✏️ It’s important for the cheesecake to be slightly jiggly in the centre as this ensures it isn’t overbaked and will remain creamy. The texture will firm up as it gradually cools down, so don’t worry, it won’t be liquid!
5️⃣ Allow to cool
Let the cheesecake cool in the switched-off oven with the oven door left ajar to prevent cracks forming in the filling.
✏️ This slow cooling of the cheesecake prevents cracks from forming in the cheesecake.
6️⃣ Make the topping (optional)
Melt together white chocolate, coconut cream, and pistachio paste until smooth.
✏️ Gently melting these ingredients together will prevent the white chocolate from seizing or burning.
7️⃣ Assemble the cheesecake
Release the springform sides from the cheesecake so you can demold it from the pan. Pour the topping over the cheesecake and chill in the fridge for at least 4 hours or overnight until fully set.
✏️ It’s vital to let the cheesecake chill in the fridge until fully set so that it slices properly.
Variations & Substitutions
→ Dark Chocolate & Pistachio Cheesecake: Swap out the white chocolate in the topping for dark chocolate (70% cocoa solids).
→ Pistachio Lemon Cheesecake: Add the grated zest of 2 lemons to the filling along with the other filling ingredients.
→ Pistachio Rose Cheesecake: Add 1 to 2 tsp rosewater to the filling along with the other filling ingredients. Decorate the baked cheesecake with dried rose petals.
Pistachio Cheesecake
Ingredients
Pistachio Crust
- 1 1/2 cups Graham crackers, broken
- 1/2 cup unsalted shelled pistachios
- 1/4 cup melted butter
Cheesecake filling
- 4 large eggs, at room temp
- 2 cup cottage cheese, at room temp
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 1/3 cup pistachio paste
- 2 tablespoons cornstarch
Optional: Pistachio topping
- 150 grams white chocolate, chopped
- 1/4 cup coconut cream
- 1/4 cup pistachio paste
Instructions
To make the crust:
- Preheat the oven to 350℉. Grease and line a 7-inch springform cake pan.
- Place the 1 1/2 cups Graham crackers (broken) and 1/2 cup unsalted shelled pistachios in a small food processor. Process until crumbled. Add in the 1/4 cup melted butter and process until you've got wet crumbs.
- Transfer the crumbs to the cake pan and press them to the bottom to get an even layer. Bake for 6-8 minutes.
To make the cheesecake:
- Reduce the temperature of your oven to 325℉.
- To the same cleaned food processor, add all the 4 large eggs, 2 cup cottage cheese, 2 teaspoons vanilla extract, 1/2 cup honey, 1/3 cup pistachio paste, and 2 tablespoons cornstarch. Process just until smooth. A few small lumps from the cheese are fine, as long as you don't overmix.
- Pour the cheesecake mixture over the base in the pan.
- Place the pan on a rimmed baking dish. Place the dish on a rack in the middle of the preheated oven. Fill the dish with about 2 cups of water, making sure you don’t spill into the cheesecake.
- Bake for 60-70 minutes, until the cheesecake has a slight jiggle in the middle.
- Once the time is up, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 15-20 minutes. This will help to avoid any cracks on the top.
To make the topping:
- In an oven-safe bowl add the 150 grams white chocolate (chopped), 1/4 cup coconut cream and 1/4 cup pistachio paste.
- Microwave in 30-second increments, mixing after each, until the chocolate is melted and the mixture is smooth.
To assemble the cheesecake:
- Once the cheesecake has completely cooled, carefully release the springform from the sides.
- Top with the pistachio topping. Refrigerate for at least 4 hours to overnight.
Notes
Tips:
- Use full-fat cottage cheese for the best texture.
- Use the base of a measuring cup to press the base mixture into the cake pan – its wide, flat base and straight sides make it easy to get into the edges of the pan.
- Don’t skip the water bath when baking the cheesecake – it prevents it from cracking.
- Ensure you allow it to cool fully and set in the fridge before slicing.
- Use a warm knife for clean cuts.
- Don’t overmix the filling, otherwise it may crack when baked.
Substitutes:
- You can use maple syrup or agave in place of the honey.
- Make it gluten-free: replace the graham crackers with a flavored, gluten-free cookie.
- Use dark chocolate instead of white chocolate in the topping for a different flavor.
Storage:
Cover the cheesecake with plastic wrap or transfer to an airtight container. Store in the fridge for up to 3 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage Tips
Cover the cheesecake with plastic wrap or transfer to an airtight container. Store in the fridge for up to 3 days.
You May Also Like
- No-Bake Peanut Butter Bars
- Mini Greek Yogurt Cheesecakes
- 3-Ingredient Peanut Butter Yogurt Dip
- Cottage Cheese Cheesecake
- Mango Sorbet
- Strawberry Cheesecake Overnight Oats
- Pistachio Chocolate Cookies
- Homemade Pistachio Cream
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