No-Bake Pistachio Cheesecake
A smooth, creamy no-bake pistachio cheesecake with a crunchy crust, perfect for any gathering or as a sweet surprise after dinner.
Ingredients
For the crust
- 120 g butter cookies or graham crackers, finely crushed Feel free to substitute with gluten-free options.
- 75 g unsalted butter, melted
- a pinch sea salt
For the filling
- 200 g heavy whipping cream, cold Make sure it is cold for best results.
- 300 g mascarpone cheese, at room temperature Room temperature for smoother filling.
- 2 packets whipped cream stabilizer (about 16g total) Can use cornstarch as an alternative.
- 30 g granulated sugar
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 200 g cream cheese, softened Room temperature for easier mixing.
- 150 g pistachio cream spread (store-bought or homemade) For filling.
- 150 g pistachio cream spread for drizzling Warm before drizzling.
- 3 tablespoons pistachios, roughly chopped For garnish.
Instructions
Preparation
- Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
- Mix the finely crushed cookies with melted butter and a pinch of salt in a medium bowl until well combined.
- Press this mixture firmly into the bottom of the prepared pan to create an even crust.
- Refrigerate the crust while preparing the filling.
Filling
- In a large bowl, whip the cold heavy cream, mascarpone cheese, granulated sugar, vanilla sugar, and whipped cream stabilizer using an electric mixer until stiff peaks form.
- In another bowl, blend the softened cream cheese and pistachio cream together until smooth.
- Gently fold the pistachio mixture into the whipped cream mixture, maintaining the airy texture.
- Spoon the cheesecake filling into the chilled crust and smooth the top.
- Tap the pan gently on the counter to release any trapped air bubbles.
- Cover with plastic wrap and refrigerate for at least 2-3 hours until set.
Serving
- When ready to serve, warm the additional pistachio cream and drizzle it over the set cheesecake.
- Sprinkle the top with chopped pistachios.
- Chill the topped cheesecake for an additional 30 minutes before slicing.
Notes
For a stunning presentation, garnish each slice with additional crushed pistachios or edible flowers, and serve with whipped cream or fresh fruit for a refreshing contrast. This cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.