Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust. If you love savory cheesecakes but want something lighter and easier, this one is a gem. It comes out creamy, salty, and a little earthy, with a crunchy sparkle on top from pistachios. It slices like a dream and feels fancy without being fussy. I make it when friends come over for brunch or when I want something pretty to bring to the table with almost zero stress. Let me show you why this works and how to make it shine.
The Story Behind This Recipe
Here’s why I love this Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust: it bakes up beautifully and it tastes like a bakery treat. Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust. If you love savory cheesecakes but want something lighter and easier, this one is a gem. It…
Benefits of Whipped Feta
Whipped feta is like a shortcut to restaurant-level creaminess. It blends into a silky base that feels rich but not heavy. Pairing it with beetroot gives the cheesecake a soft sweetness and a rosy hue, while fresh dill keeps everything bright. Pistachio dust adds a crisp top note and a nutty aroma you smell before you take a bite.
What whipped feta brings to the table
Feta has a built-in tang that wakes up your palate. When you whip it with a splash of olive oil and a spoon of Greek yogurt, the texture loosens into something spoonable and smooth. That gives the crustless cheesecake body without needing loads of eggs or cream cheese. The saltiness of feta balances the earthy sweetness of beetroot. It also plays well with fresh herbs like dill, mint, or chives.
Why the crustless approach works
Skipping the crust keeps things simpler and lighter. No butter, no blind baking, no crumbs. You get a tender, custardy base that still holds its shape. It also makes this dish naturally gluten free friendly for most guests. If you like a little structure, baking the batter low and slow helps it set without cracking. And honestly, the crunchy pistachio dust on top gives you all the texture you need.
I brought this to a weekend potluck and three people asked for the recipe. One said it was the first time they enjoyed beetroot. The creamy feta base and herbs made it feel both cozy and special.
For the record, the cheese layer is a breeze. Blend feta, Greek yogurt, a little ricotta or labneh, olive oil, lemon zest, and a touch of honey or date syrup. Fold in finely grated cooked beetroot for that blush color. Pour into a lined pan, bake gently, chill, then top with finely chopped pistachios and fresh dill.
Variations and Substitutions for Whipped Feta
Easy swaps that still taste amazing
- Cheese base: Use part ricotta or labneh for extra creaminess. Goat cheese adds tang if you like a sharper bite.
- Yogurt choices: Greek yogurt is classic. For lactose sensitive friends, use lactose-free or a thick coconut yogurt for a dairy-light version.
- Beetroot: Roast fresh beets for the deepest flavor. In a pinch, use vacuum-packed cooked beets. Grate them fine so they blend seamlessly.
- Herbs: Dill is the star, but parsley or mint also work. A light sprinkle of chives adds a subtle onion note.
- Spices: A pinch of cumin or coriander brings warm depth. Smoked paprika adds a whisper of smokiness.
- Nuts: No pistachios around? Almonds or walnuts do the job. Toast and chop them finely for that same delicate crunch.
- Citrus: Lemon zest brightens the whole dish. Orange zest gives a softer, rounder flavor if you prefer.
- Topping twist: A dot of pomegranate molasses or a drizzle of olive oil on the slice makes each bite pop.
If you’re in a dessert mood after making the savory version, try something layered and pretty like these pistachio blackberry cheesecake towers. They lean sweet, but the pistachio theme ties in nicely.
Tips for Perfecting Whipped Feta
Here’s how I get that smooth, dreamy texture and a clean slice every time.
Start with room temp dairy. Cold feta can be stubborn and grainy. Break the feta into chunks and process it first with olive oil so it loosens up. Then add Greek yogurt, a bit of ricotta or labneh if you’re using it, lemon zest, and a tiny squeeze of honey. Taste for salt before you add more. Feta is already salty, and pistachios sometimes are too.
For the beetroot, cook until tender, then cool and pat dry. Excess moisture is the enemy of a well-set cheesecake. Grate it fine or blitz it briefly. Fold it into the cheese so the color marbles slightly. You can go fully pink or leave delicate swirls. Either way, beautiful.
Use a lined or parchment-sleeved springform pan. Bake low and slow, around 300 to 325 F, until the center has a slight wobble. Turn the oven off, crack the door, and let it rest to prevent sudden temperature shock. Chill completely before topping with dill and pistachios.
Make-ahead and storage
Make it the day before and keep it covered in the fridge. Add dill and pistachio dust right before serving so the herbs stay bright and the nuts stay crisp. Leftovers keep well for two to three days. I like to slice with a warm, thin knife for clean edges.
Craving a fun snack while it chills? These crispy, sweet air fryer cherry cheesecake egg rolls are a playful treat while you wait.
Serving Suggestions for Whipped Feta
This is the part that makes me smile. The color is stunning and the flavor is flexible, so it slides right into lots of menus.
- Slice and serve with a lemony arugula salad and cucumbers for a light lunch.
- Spread onto toasted sourdough and top with extra dill and a little olive oil. Breakfast, solved.
- Add to a mezze board with olives, roasted carrots, and warm pita wedges.
- Use as a classy appetizer: small wedges, toothpicks, and a drizzle of honey for a savory-sweet vibe.
- Pair with a hearty main for dinner. I love it alongside these cozy baked spinach mushroom quesadillas. The textures play so well together.
Wine pairing tip: Try a crisp sauvignon blanc or a dry rosé. If you are skipping wine, sparkling water with lemon is perfect.
Nutritional Information for Whipped Feta
I am not a dietician, but here’s a friendly breakdown of what a slice roughly offers. It’s protein-forward thanks to feta and yogurt. Fats come mostly from dairy and pistachios, and you can keep them moderate by using part-skim dairy. Beetroot brings fiber, potassium, and natural sweetness without much sugar. Dill is herby and low calorie while adding loads of aroma.
Ballpark per slice, assuming a medium round serves eight: about 210 to 280 calories, 12 to 18 grams fat depending on your dairy choice, 10 to 14 grams protein, 4 to 6 grams carbs. Sodium can be on the higher side with feta, so taste and balance accordingly. Lemon zest and fresh herbs provide punch without loading on salt.
If you are counting macros, swapping in half ricotta helps mellow the salt and fat. For guests avoiding dairy, go with a thick dairy-free yogurt and a plant-based feta. The texture changes a little but the spirit stays the same.
If you enjoy playing with textures and fruit after this savory take, a chilled glass of layered sweetness like this blueberry cheesecake parfait makes a fun contrast. And if pistachios have your heart, peek at these cherry pistachio cheesecake bars for an easy dessert tray.
Common Questions
How do I avoid a grainy texture?
Blend the feta with olive oil first until it looks smooth, then add yogurt and the rest. Room temperature ingredients help a lot.
Can I use a blender instead of a food processor?
Yes, but go in short bursts and scrape down the sides. A processor is easier, though.
What’s the best way to cook the beetroot?
Roast wrapped in foil at 400 F until tender, or simmer whole until a fork slides in easily. Let it cool, peel, pat dry, then grate fine.
Does this freeze well?
I prefer refrigerating only. Freezing can change the texture of whipped feta. If you must, freeze without the dill and pistachio topping and expect a slightly softer set after thawing.
How long should I chill it?
At least 4 hours, but overnight is even better for neat slices and a relaxed flavor.
A friendly wrap-up you can taste
If you’ve been craving a savory bake that rises above the ordinary, this Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust checks every box. It is simple to prep, gorgeous to serve, and flexible enough to match your pantry. Use the tips above to nail the texture, and play with herbs and citrus to make it your own. For more flavor inspiration, I love how this guide to Whipped Feta with Beetroot, Dill & Pistachios layers brightness, and this playful pistachio mushroom cheesecake recipe shows just how creative savory cheesecake can be.
Make it for brunch, make it for dinner, or make it just because. Tag me when your first slice disappears. And when you’re ready for seconds, I promise the Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust tastes even better the next day.
Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust
Ingredients
Method
- Preheat your oven to 300-325°F.
- In a food processor, blend the feta cheese with olive oil until smooth.
- Add Greek yogurt, ricotta (if using), lemon zest, and honey. Blend until creamy.
- Fold in the finely grated beetroot until mixed.
- Pour the mixture into a lined springform pan.
- Bake in the preheated oven for about 60 minutes, until the center has a slight wobble.
- Turn off the oven and crack the door to let it rest.
- Chill the cheesecake completely in the refrigerator, preferably overnight.
- Before serving, top with chopped pistachios and fresh dill.
- Slice and serve.
