Why You’ll Love Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Recipe

Savory cheesecakes are a delicious departure from the sweet versions you’re used to, and this one stands out for multiple reasons:

The crust is crunchy and richly flavored, thanks to pistachios, feta, and Parmesan.
The creamy mushroom filling adds earthiness and depth.
It’s versatile and elegant — serve it as an appetizer, main course, or side.
Makes for a memorable dish at holiday meals, potlucks, or special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust
1/2 cup pistachios, finely chopped
1/4 cup feta cheese, crumbled
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
2 tbsp butter, melted

For the Filling
2 cups mushrooms, finely chopped
1 tbsp olive oil
2 garlic cloves, minced
16 oz cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Fresh thyme for garnish

Directions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine pistachios, feta, Parmesan, breadcrumbs, and melted butter. Press the mixture evenly into the bottom of a 9‑inch springform pan to form the crust, then bake for about 10 minutes until golden.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the finely chopped mushrooms and minced garlic and sauté until the mushrooms are soft and most of their moisture has evaporated, about 5–7 minutes. Set aside to cool slightly.
In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, eggs, and grated Parmesan, mixing until combined. Fold in the sautéed mushrooms and season with salt and pepper.
Pour the creamy filling over the baked crust and smooth the top with a spatula. Bake for 35–40 minutes, or until the cheesecake is set and lightly golden on top.
Let the cheesecake cool for at least 10 minutes before removing from the pan. Garnish with fresh thyme and extra chopped pistachios if desired.

Servings and timing

Servings: 8 slices
Prep time: approximately 15 minutes
Cook time: 40 minutes
Total time: about 55 minutes

Variations

Swap pistachios with walnuts or almonds for a different nutty flavor.
Use goat cheese or ricotta instead of feta for a milder profile.
Add fresh herbs such as rosemary or thyme into the filling for extra aroma.
Try portobello or shiitake mushrooms for a more robust savory taste.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm slices gently in a preheated oven at low temperature until heated through.

FAQs

What type of mushrooms should I use?

You can use button, cremini, or a mix of your favorite mushrooms; all work well in this recipe.

Can this savory cheesecake be made ahead of time?

Yes, you can prepare and bake it a day ahead and reheat or serve at room temperature.

Is this recipe gluten‑free?

To make it gluten‑free, use gluten‑free breadcrumbs in the crust.

Can I freeze this cheesecake?

Yes, wrap it well in plastic wrap and foil and freeze for up to 2 months; thaw in the fridge before serving.

What can I serve with this cheesecake?

A fresh green salad, roasted vegetables, or crusty bread are great accompaniments.

Can I substitute the cheeses?

Feel free to use goat cheese, ricotta, or even sharp cheddar for different tastes.

Why did my cheesecake crack?

Cracks can occur if the oven temperature is too high or if it cools too quickly; allow gradual cooling.

Can I add herbs to the filling?

Yes, herbs like thyme or rosemary add lovely aroma and depth to the filling.

What’s the best way to chop pistachios?

Finely chop pistachios with a sharp knife or pulse briefly in a food processor for even texture.

Can I make a vegan version of this cheesecake?

With dairy‑free cream cheese and egg substitutes like flax eggs, you can adapt this recipe for a vegan diet.

Conclusion

This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is an elegant, savory delight that brings together nutty, earthy, and creamy elements for a memorable dish. Whether you’re hosting a special event or looking to try something new and impressive in your kitchen, this recipe delivers bold flavors and satisfying textures that guests will love.

Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A savory twist on the classic dessert, this Pistachio and Mushroom Cheesecake features a rich blend of earthy mushrooms, crunchy pistachios, creamy cheeses, and aromatic herbs, all nestled in a flavorful feta-Parmesan crust.

Author: Emily
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Appetizer
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
In a food processor, pulse 3/4 cup pistachios, melted butter, Parmesan, feta, and flour until crumbly. Press into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add mushrooms and thyme, cook until moisture has evaporated. Season with salt and pepper, and let cool.
In a mixing bowl, beat cream cheese and ricotta until smooth. Add eggs one at a time, beating well after each. Fold in the cooled mushroom mixture.
Pour filling over the cooled crust. Smooth the top and bake for 40–45 minutes, or until set and slightly golden.
Cool in the pan for 10 minutes, then run a knife around the edge. Let cool completely, then refrigerate for at least 2 hours before serving.
Top with chopped toasted pistachios and garnish with herbs or microgreens if desired. Serve chilled or at room temperature.

Notes

Use a mix of mushrooms for the best depth of flavor (e.g., cremini, shiitake, oyster).
Can be made a day ahead and stored in the fridge.
Pairs well with a fresh green salad or a drizzle of balsamic glaze.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 3g
Sodium: 420mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g
Cholesterol: 80mg