Description
A delightful No Bake Pistachio Cheesecake that combines creamy textures with the nutty flavor of pistachios, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup shelled pistachios, finely chopped
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (3 blocks) cream cheese, softened to room temperature
- 1 cup powdered sugar
- ½ cup pistachio paste (or ¾ cup finely ground pistachios)
- 1 cup heavy whipping cream, cold
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- Green food coloring (optional)
- ¼ cup chopped pistachios (for garnish)
- Whipped cream (optional)
Instructions
- Prepare the pan: Start by lining the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides to prevent sticking later.
- Make the crust: In a food processor, combine graham cracker crumbs, chopped pistachios, melted butter, and sugar. Pulse until the mixture resembles moist sand. Press this mixture firmly into the bottom of the prepared pan, creating an even layer. Refrigerate to set while preparing the filling.
- Beat the cream cheese: Using a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add flavorings: Add the powdered sugar, pistachio paste, vanilla extract, and almond extract. Continue beating until fully combined and smooth. If you’d like a deeper hue, add a drop or two of green food coloring and mix well.
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form—about 3-4 minutes. The cream should hold its shape without collapsing.
- Fold together: Gently fold the whipped cream into the cream cheese mixture in three additions. Use a spatula and be gentle to maintain the airy texture.
- Assemble: Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove any air pockets.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 240 minutes, preferably overnight, until firm and set.
- Serve: Remove the springform sides. Garnish with chopped pistachios and whipped cream if desired. Slice with a hot, clean knife for neat cuts, and savor the sight before the taste!
Notes
Make-ahead tips: This cheesecake lasts well in the refrigerator. Prepare it the day before for the best flavor and texture. Customize with different flavors by swirling in fruit puree or chocolate ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg