Description
This No Bake Pistachio Cheesecake features a luscious, creamy filling bursting with pistachio flavor atop a nutty, buttery crust. Perfectly textured and requiring only 20 minutes of active preparation, this dessert is chilled to set, making it an ideal make-ahead treat for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup pistachios shelled, crushed
- ½ cup salted butter, melted
- 2 tablespoons sugar
Filling
- 1 cup pistachios shelled
- ¼ cup powdered sugar
- 1 ⅓ cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- ½ cup sugar
- 1 teaspoon pistachio extract or emulsion
Topping
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- ½ cup pistachios, finely chopped
Instructions
- Prepare the crust: Using a food processor, combine graham cracker crumbs, crushed pistachios, melted butter, and sugar. Pulse until the mixture is evenly mixed and resembles slightly wet sand. Alternatively, mix by hand in a bowl. Press the mixture firmly into the bottom and sides of a 9-inch springform pan using a flat-bottomed glass or your hands. Chill in the refrigerator for 30 minutes to set.
- Make pistachio cream: In a food processor, blend 1 cup of shelled pistachios until they form a chunky paste. Add powdered sugar, ⅓ cup heavy whipping cream, and vanilla extract, then blend again until the mixture becomes a creamy nut butter.
- Prepare cream cheese mixture: In a mixing bowl, beat the softened cream cheese with sugar and pistachio extract or emulsion until smooth and creamy. Set aside.
- Whip cream: In a separate mixing bowl, use an electric mixer to whip the remaining 1 cup of heavy whipping cream until stiff peaks form.
- Combine filling: Gently fold the pistachio cream into the whipped cream until fully incorporated. Then fold this mixture into the cream cheese mixture until smooth and even.
- Assemble cheesecake: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours to allow it to fully set.
- Prepare whipped cream topping: Beat ½ cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a decorative tip (such as Wilton #12).
- Decorate and serve: Pipe the whipped cream in a circular pattern along the edges of the cheesecake. Sprinkle finely chopped pistachios along the inner edge of the piped whipped cream. Slice and serve chilled.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- For best results, chill the cheesecake for at least 4 hours or overnight to allow flavors to meld and the filling to firm up.
- If pistachio extract is unavailable, almond extract can be used as a substitute, though it will alter the flavor slightly.
- The crust mixture should be pressed firmly to create a sturdy base that holds the filling well.
- Use a springform pan for easy removal of the cheesecake without damaging the sides.
