Easy No-Bake Creamy Pistachio Cheesecake
Creamy, light, and packed with real pistachio flavor, while being easy to make with simple ingredients. Most importantly, it had to deliver that unforgettable cheesecake wow factor.
Servings 12 people
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 (480ml) Heavy cream, very cold
Instructions
Make The Crust
- Process the pistachio (75g) in a food processor until finely ground.
- Measure the cookie crumbs (120g) and sugar (25g) in a large bowl then mix in the ground pistachios.
- Pour the butter (85g) 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.
For a crispy crust bake the pan with the crust at 350°F (180°C) for 10 minutes and allow to chill before topping with the filling.
Make the Filling
- Cream the cream cheese (450g), powdered sugar (180g), butter (85g), and pistachio cream (300g) until completely incorporated and smooth.
- Pour in the heavy cream (480ml) 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.