Print

No Bake Pistachio Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

This No Bake Pistachio Cheesecake is a creamy, rich dessert featuring a crunchy graham cracker crust and a luscious pistachio-flavored cream cheese filling. With no baking required, it combines tangy cream cheese, smooth pistachio cream, and whipped heavy cream for an elegant and refreshing treat perfect for any occasion.

Ingredients

Scale

Crust

  • 17 graham cracker sheets (2 sleeves, 260g)
  • ¼ cup granulated sugar
  • 9 tablespoons unsalted butter, melted

Cheesecake Filling

  • 4 (8 oz) blocks cream cheese, room temperature
  • ¼ cup sour cream
  • ¼ cup pistachio cream
  • 1 teaspoon vanilla extract
  • 1¼ cups powdered sugar (or more, to taste)
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • ½ cup chopped pistachios

Topping

  • ½ to 1 cup pistachio cream

Instructions

  1. Make the Crust: Add the graham cracker sheets to a food processor and pulse until finely ground. Combine the crumbs with granulated sugar and melted butter until evenly mixed.
  2. Prepare the Pan: Line a 9-inch springform pan with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan, and optionally up the sides, making sure it is tightly packed to hold its shape.
  3. Chill the Crust: Place the pan in the freezer for 30 minutes to 1 hour to set the crust firmly.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese with an electric mixer for about 5 minutes until smooth and creamy.
  5. Incorporate Flavorings: Add the powdered sugar, vanilla extract, lemon juice, and sour cream to the cream cheese. Beat again until the mixture is smooth and well combined, scraping the bowl sides as needed.
  6. Add Pistachios: Mix in the pistachio cream and chopped pistachios until evenly distributed throughout the filling.
  7. Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form, about 3 to 5 minutes.
  8. Combine Whipped Cream and Filling: Gently fold the whipped cream into the cheesecake mixture until just incorporated, keeping the texture light and airy.
  9. Assemble: Pour the cheesecake filling over the chilled crust and smooth the top evenly with a spatula.
  10. Freeze the Cheesecake: Place the assembled cheesecake in the freezer for 2 hours to set properly.
  11. Prepare the Topping: In a microwave-safe bowl, heat ½ to 1 cup of pistachio cream for about 10 seconds until it becomes slightly runnier and easier to spread.
  12. Top the Cheesecake: Pour the warmed pistachio cream evenly over the frozen cheesecake and spread carefully to cover the surface.
  13. Refrigerate Final Cake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving to allow the flavors to meld and the topping to set.

Notes

  • Ensure the cream cheese is at room temperature for a smooth filling without lumps.
  • Adjust the sweetness by adding more powdered sugar to taste.
  • The pistachio cream topping thickness can be adjusted by varying the amount heated and used.
  • Freezing times are important for proper setting but can vary depending on your freezer.
  • Use a springform pan for easier removal of the cheesecake.

Keywords: no bake cheesecake, pistachio cheesecake, easy cheesecake recipe, no bake dessert, pistachio dessert, creamy cheesecake

Find it online: https://thedishspot.com/no-bake-pistachio-cheesecake-recipe/