Categories: Desserts
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
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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.
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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.
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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.