No Bake Pistachio Cheesecake Recipe
This No Bake Pistachio Cheesecake is a creamy and rich dessert featuring a crunchy graham cracker crust combined with a smooth pistachio-infused cream cheese filling. Topped with a luscious pistachio cream glaze and chopped pistachios, it’s an elegant, easy-to-make cheesecake perfect for special occasions or anytime you crave a refreshing nutty treat without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling and freezing time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
- Prepare the Crust: Add the graham crackers to a food processor and process until finely ground. Combine with granulated sugar and melted butter until well mixed.
- Form the Crust: Line a 9-inch springform pan with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan, optionally spreading some up the sides, making sure it is tightly packed to hold together.
- Freeze the Crust: Place the crust in the freezer and chill for 30 minutes to 1 hour to set.
- Make 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.
- Add Flavorings: To the cream cheese, add powdered sugar, vanilla extract, lemon juice, and sour cream. Beat again until smooth and fully incorporated, scraping the sides of the bowl as needed.
- Incorporate Pistachios: Mix in the pistachio cream and chopped pistachios evenly throughout the mixture.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form, typically 3–5 minutes.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined, preserving airiness.
- Assemble Cheesecake: Pour the filling evenly over the chilled crust, smoothing the top with a spatula. Freeze for 2 hours to firm up.
- Prepare the Topping: In a microwave-safe bowl, warm ½ to 1 cup pistachio cream for about 10 seconds until it becomes slightly runny but not hot.
- Add the Topping: Pour the warmed pistachio cream over the set cheesecake and spread evenly using a spatula.
- Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, before serving to allow it to fully set and develop flavors.
Notes
- Make sure the cream cheese is at room temperature to achieve a smooth filling.
- Adjust the amount of powdered sugar to your preferred sweetness level.
- For best results, chill the crust thoroughly to ensure it firms up and holds the filling properly.
- Pistachio cream can be substituted with pistachio paste if unavailable, for similar flavor.
- Freeze time is critical for setting the cheesecake; do not skip or shorten it extensively.
- Using a springform pan makes it easier to slice and serve the cheesecake.
Keywords: no bake cheesecake, pistachio cheesecake, easy cheesecake, no bake dessert, pistachio dessert, creamy cheesecake, graham cracker crust
Find it online: https://www.sanacooks.com/no-bake-pistachio-cheesecake-recipe/
