Upside-Down Lemon Pistachio Cheesecakes

Well I don't get to use my shot-glasses for alcohol anymore, so...

Well I don’t get to use my shot-glasses for alcohol anymore, so…

After my budget rage earlier this week, this is a little more cheerful! I made these little upside-down lemon pistachio cheesecakes at my Mostly Fructose-Free Mother’s Day High Tea last Sunday. Now that I’ve discovered these unbaked cheesecakes, I don’t need to go back to the old days of making them with refined white sugar and thickened cream. Plus these are super easy.

As these cheesecakes use greek yoghurt, they also provide a sneaky way to get my son, and my husband, to eat this nourishing product (which they otherwise don’t like).

I serve the cheesecakes in little shot glasses, the perfect dessert size , but really you can serve it however you like – in a larger glass, a ramekin, or even just thrown together in a bowl. “Deconstructed”! πŸ™‚

Upside-Down Lemon Pistachio Cheesecakes

  • Servings: Approx 8 shot-glass sized serves
  • Time: 1 hour
  • Difficulty: Easy
  • Print

  • 250g block of cream cheese, at room temperature
  • 3/4 cup greek yoghurt (with excess liquid strained off if it is particularly runny)
  • Juice of half a lemon
  • 2 tbsp honey (and an extra tbsp for the crust)
  • 1 tsp vanilla extract
  • Pinch salt
  • Handful of raw pistachios
  • Handful of raw macadamias
  • Handful of raw almonds
  • 50g butter, melted

1. Beat the cream cheese until softened, then add the greek yoghurt, lemon juice, vanilla extract, pinch of salt and 2 tbsp of honey. Beat until well combined and creamy.

2. Taste! Adjust the ingredients if necessary. More lemon? More honey?

3. When you are happy with the flavour balance, spoon the mixture into your serving glasses and chill in the fridge, covered.

4. Preheat the oven to 180 degrees. Process the pistachios, macadamias and almonds until they form a rough crumb, and combine with the melted butter. Line a baking tray and spread the nuts out evenly across the tray, and drizzle with the honey. Bake for 10-15 minutes, checking the nuts frequently (shake the tray to move them around) so they don’t burn. Allow to cool and set aside.

5. When ready to serve the cheesecakes, sprinkle a generous amount of the nut crust over the top of each glass. If you have any leftovers, save them to sprinkle on top of breakfast yoghurt, fruit or ice cream (trust me!).

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