Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust

May 14, 2013

Greek cheesecake

I love cheesecake especially the no-bake type. But sometimes all that butter from the crust and the fat from the condensed milk can be too much, so here is a lighter, “greeker” version that is also super easy to make. Since this is more of a mousse, it is also much easier to assemble, plus the single servings help you keep count of how much you eat.

This is a Greek style cheesecake because the main ingredients are Greek. I used the Greek cheese anthotiro which is a soft fresh cheese similar to ricotta (which you can also use) which is made from sheep milk. I also used low fat Greek yogurt and the famous pistachio nuts from the island of Aegina. Since the cheese and yogurt are low fat and not much sugar is used, it has fewer calories, with the fat being much lower than your average cheesecake. But don’t be fooled, this dessert may have less calories, but it tastes just like regular cheesecake.

Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust

Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust

Ingredients

    For the mousse
  • 16 oz anthotiro or ricotta cheese (room temperature)
  • 16 oz lowfat Greek Yogurt
  • 6 tablespoons sugar
  • 2-3 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • A pinch of salt
    For the crust
  • 4-5 tablespoons shelled pistachios (unsalted)
  • 2-3 dried figs
  • 1/4 teaspoon cinnamon
  • 2 teaspoons sugar

Instructions

  1. In a food processor mix the pistachios, cinnamon, figs and sugar until almost powdery.
  2. Take 8 serving glasses (I used these small martini glasses-but glasses with a flat bottom can work better for the crust) and press the crust in the base.
  3. Wash the food processor and this time mix the the cheese, yogurt, lemon juice, vanilla, sugar, and salt until smooth for about 5 minutes. (I tried this with a hand mixer and did not work very well).
  4. Spoon the mixture in the glasses, it will be a bit liquidy.
  5. Put the glasses in the refrigerator for at least 4 hours before serving.
  6. Serve with some fresh fruit on top.

 

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13 Comments

  • Reply diana May 14, 2013 at 6:35 pm

    Looks gorgeous!!! Do you think I could use manouri here? I cannot have ricotta as I’m allergic to cow dairy, and anthotyro is impossible to find in Los Angeles.

    • Reply Elena Paravantes RD May 14, 2013 at 7:05 pm

      Thanks Diana, Yes it may work as it is also a “sweet” cheese. Please let me know how it turns out.

  • Reply Medeja May 16, 2013 at 10:53 am

    The crust sounds so great ! actually whole recipe sounds very yummy!

    • Reply Elena Paravantes RD May 17, 2013 at 7:20 am

      Thanks Medeja!

  • Reply Elle May 16, 2013 at 8:17 pm

    Absolutely delicious!

    This is now bookmarked and I will be making it this weekend. I like the fact that it has less sugar and fat and is a lighter version of cheesecake. I am a big cheesecake fan.

    Is there any fruit that you recommend topping it with? Have you tried a fruit flavored yogurt for the filling? I’m not sure if that would be overkill or not.

    I also think that the glasses you used add a very elegant touch. This is the perfect dessert for a dinner party.

    I guess it is time for me to start planning one.

    • Reply Elena Paravantes RD May 17, 2013 at 7:22 am

      Thanks Elle,
      I have not tried fruit flavored yogurt, I do like the smooth consistency, but it might be interesting with a dark cherry flavor. Cherries and strawberries make good classic toppings.

  • Reply Jayne May 17, 2013 at 2:25 pm

    This sounds wonderful! I love this idea!

    • Reply Elena Paravantes RD May 18, 2013 at 9:20 am

      Thanks Jayne!

  • Reply Sweet Cheese Phyllo Triangles Drizzled with Honey | Olive Tomato November 3, 2015 at 9:39 am

    […] in fat and salt so it works well in a variety of recipes. I’ve used it to make a healthier and lighter cheesecake, but I often use it in the place of feta cheese in a Greek salad, or when I want a milder cheese to […]

  • Reply Ann Downing April 21, 2016 at 8:35 am

    I’m Scottish, love Greek food and I’m having friends over at the weekend for a Greek themed meal.
    I was looking for a pudding recipe and this one fits the bill perfectly! Thank you.
    Can’t wait to make it and love the idea of serving it in individual dishes.

    • Reply Elena Paravantes RD April 21, 2016 at 9:16 am

      Great Ann! Glad to be a source of ideas. The individual dishes look pretty plus they provide portion control.

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