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pistachio no bake cheese cake recipe.
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Creamy and Light No-Bake Pistachio Cheesecake

Creamy, light, sweet and tangy no-bake pistachio cheesecake is an easy recipe made with simple ingredients.
Course Dessert
Cuisine American
Keyword no bake pistachio cheesecake
Prep Time 20 minutes
Servings 12 people
Author Dikla Levy Frances

Ingredients

For The Crust

  • 1 Cup (120g) Graham crackers crumbs
  • 1/2 Cup (75g) Shelled roasted pistachios
  • 2 Tablespoons (25g) Granulated sugar
  • 6 Tablespoons (85g) Unsalted melted butter

For The Filling

  • 2 Cups (450g) Cream cheese at room temperature
  • 1 1/2 Cup (180g) Powdered sugar
  • 1 Cup (300g) Pistachio cream
  • 6 Tablespoon (85g) Unsalted butter at room temperature
  • 2 Cups Heavy cream, very cold

Instructions

Make The Crust

  • Process the pistachio in a food processor until finely ground.
  • Measure the cookie crumbs and sugar in a large bowl then mix in the ground pistachios.
  • Pour the butter on top and use a fork to mix until you have a mixture than resembles wet sand.
  • Press the mixture on the sides and bottom of an 8x3-inch, or 9-inch springform pan. You can use your fingers, or the bottom of a cup.
  • Set a side for the butter to chill and set while you make the cake batter.

Make the Filling

  • Cream the cream cheese, powdered sugar, butter, and pistachio cream until completely incorporated and smooth.
  • Pour in the heavy cream and whip until the cream is fully incorporated and the mixture is smooth, and slightly thick. It is ready when the whisks leave deep noticeable marks in the batter.
  • Pour the filling into the pre made crust, spread the top into an even layer, cover with plastic wrap (should not touch the surface), then refrigerate for at least 6 hours.
  • When ready to serve, run a sharp knife around the edges of the pan to release the cake. I recommend transferring the cake to a serving dish on top of the bottom of the pan.

Notes

  • For a more tender and crumbly crust texture, bake it for 10-12 minutes in a 350F preheated oven.
  • Make sure the cream cheese is at room temperature to avoid lumpy filling.
  • The heavy cream should be very cold, to allow it to whip then later set.
  • You can whip the heavy cream with about 1/4 cup of the powdered sugar, then fold it into the cream cheese mixture for a lighter texture.
  • Refrigerate the cake for up to four days, serve cold.
  • Freeze the cake in the pan, covered with plastic wrap and an extra layer of aluminum foil for up to four weeks. When ready, unwrap and refrigerate overnight.