Pistachio Crunch LimeLight Cheesecake
giftofchatzos26
May 14, 2026
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Ingredients
Adjust Servings
| 1cup pistachios | |
| 1cup graham crumbs | |
| 3tbsp sugar | |
| 5tbsp melted butter | |
| Pinch salt |
Filling
| 16oz Neufchâtel cream cheese (or reduced fat cream cheese) | |
| 1cup nonfat Greek yogurt | |
| 1cup sugar | |
| 3 eggs | |
| 2Tbsp sugar | |
| 1Tbsp lime zest | |
| 1tsp vanilla | |
| 1Tbsp cornstarch | |
| 1cup chopped pistachios | |
| 4Tbsp sugar | |
| 2Tbsp butter |
Directions
1.
Heat oven to 350°F.
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2.
Pulse pistachios, mix with crumbs, sugar, butter, salt.
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3.
Press into pan, bake 8–10 minutes. Cool.
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4.
Lower oven to 325°F.
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5.
Beat cheese and sugar until smooth.
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6.
Mix in yogurt.
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7.
Add eggs one at a time.
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8.
Mix in lime juice, zest, vanilla, cornstarch.
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9.
Pour over crust.
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10.
Bake 45–55 minutes until edges set, center slightly jiggly.
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11.
Turn off oven, leave door cracked 30 minutes.
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12.
Cool, then refrigerate at least 4 hours.
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13.
Cook pistachios, sugar, butter until lightly caramelized.
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14.
Cool, and then sprinkle over baked cheesecake.
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Notes
*Time saving tip: Skip the crust list and just buy a large graham cracker crust and crumble and press it into the bottom of a springform pan. You can add a cup of crushed pistachios to the crust before baking or just skip it.
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