To me, nothing says dessert like cheesecake. And for the festive season, this cranberry and pistachio cheesecake makes the perfect dessert option with it’s green and red colour combination (well, it’s more pink but close enough…). When it comes to ‘healthier’ sweet treats my rule of thumb is it must also taste delicious, otherwise what’s the point? Food is for both nourishment and enjoyment! This cheesecake makes a few switches from the standard recipe and the result is something that is just as delicious as other cheesecakes.
Instead of a biscuit base I’ve used a combination of nuts, oats and coconut and in my opinion it tastes even better than a biscuit version, but you could still use a standard biscuit base if you prefer. The filling is a combination of yoghurt and cream cheese as well as sweet, tangy cranberries which makes it a little less rich than a traditional cheesecake, yet still very delicious. Sweet dried cranberries teamed with crunchy pistachio nuts add a festive topping that tastes delicious too.
COMPETITION!! I’ve used FreshLife nuts and cranberries to make this recipe and they’ve also given me a fabulous hamper of Freshlife goodies to giveaway. Let me know your favourite nut recipe in the comments below. Check them out on Facebook here
Cranberry Pistachio Cheesecake
1 cup rolled oats
½ cup FreshLife pistachio nuts
½ cup FreshLife ground almonds
1/4 cup fine coconut
1 tablespoon liquid honey
5 FreshLife Silver Platter Medjool dates, pitted and chopped
1 tsp vanilla essence
3 tablespoons coconut oil.
1 cup thick Greek yoghurt (I used Cylops Greek)
250g cream cheese
2 tsp vanilla essence
2 tablespoons liquid honey
4 teaspoons gelatine dissolved in 2 tablespoons boiling water
¾ cup FreshLife dried cranberries & 1/2 cup water
For the topping
½ cup FreshLife dried cranberries & ¼ cup water
½ cup FreshLife pistachio nuts
In a blender or food processor, add the pistachio nuts and blend until very finely chopped. Add the oats and blend again until they are also finely chopped. Add the almonds, chopped dates, vanilla and coconut oil and blend until mixed. You may need to stop the blender and give it a quick mix by hand a few times to help it all bind together.
Line the bottom of a spring lock 20cm cake tin with baking paper. Press the base mixture firmly into the bottom with clean hands and place in the fridge while you make the filling.
For the filling:
Take the cream cheese out of the fridge and leave to soften (or microwave for 20 seconds in a bowl). Mix together with the yoghurt, vanilla and honey and beat until well combined and creamy. Dissolve the gelatine with the water, add to the mixture and beat quickly to combine.
Place the cranberries and water in a blender and blend until the berries are very finely chopped. Fold through the yoghurt/cream cheese mixture.
Pour the filling on top of the base and smooth with a spatula. Blend the remaining cranberries and water and place on top. Finely chop the pistachio nuts and add to the cheesecake topping and add another sprinkle of cranberries on top. Place in the freezer to set for 3-4 hours. Enjoy the Cranberry and Pistachio Cheesecake!
I’ve used FreshLife nuts and cranberries to make this recipe and they’ve also given me a fabulous hamper of Freshlife goodies to giveaway. NZ residents only sorry. Let me know your favourite nut recipe in the comments below. Check them out on Facebook here
COMPETITON CLOSED – Winners are: Nikky Winchester and Christine C
This post was sponsored by FreshLife