Description
A luxurious, creamy no-bake pistachio cheesecake that requires minimal prep time and simple ingredients. This dessert features a nutty pistachio crust and a silky, dense filling, perfect for summer entertaining or quick indulgence.
Ingredients
- 1.5 cups finely crushed pistachio cookies
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 ounces (450g) full-fat cream cheese, softened to room temperature
- 3 to 4 tablespoons pistachio paste
- 1 cup (240ml) heavy whipping cream, cold
- 1 teaspoon vanilla extract
- ½ cup (60g) confectioners’ sugar
- Fresh pistachios for garnish
- White chocolate or pistachio sauce for drizzle (optional)
Instructions
- Crush pistachio cookies in a food processor until they resemble fine sand. Transfer to a bowl and stir in melted butter and sugar.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while making the filling.
- In a large mixing bowl, beat softened cream cheese, confectioners’ sugar, vanilla extract, and pistachio paste on medium-high speed until completely smooth and creamy (about 2-3 minutes). Scrape down sides.
- In a separate cold bowl, whip heavy cream on high speed until stiff peaks form.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined.
- Pour the filling over the chilled crust and smooth the top. Cover loosely with plastic wrap.
- Refrigerate for at least 4 hours, preferably overnight, until firm.
- Before serving, run a hot knife around the edge to release. Garnish with crushed pistachios and drizzle with white chocolate if desired. Let sit at room temperature for 15 minutes before slicing.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not over-whip the heavy cream or it will turn to butter. When folding, use a gentle cutting motion to preserve airiness. For a gluten-free version, substitute cookies with almond flour or gluten-free shortbread. For dairy-free, use vegan cream cheese and coconut cream. Wrap the bottom of the springform pan in foil if concerned about leaks.
- Prep Time: 23 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 22
- Sodium: 180
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: no bake pistachio cheesecake, pistachio dessert, easy cheesecake, summer dessert, gluten-free option, nutty dessert, cream cheese dessert