No Bake Pistachio Cheesecake (Printable View)
Creamy pistachio cheesecake on a buttery biscuit base, no oven required. A rich, nutty dessert for any occasion.
# What You Need:
→ Base
01 - 7 oz digestive biscuits (or graham crackers)
02 - 2.8 oz unsalted butter, melted
→ Pistachio Cheesecake Filling
03 - 10.6 oz cream cheese, softened
04 - 3/4 cup plus 1 tbsp heavy whipping cream, cold
05 - 3.5 oz pistachio paste
06 - 2.8 oz powdered sugar
07 - 1 tsp vanilla extract
→ Topping
08 - 1.4 oz shelled pistachios, roughly chopped
09 - White chocolate shavings or additional pistachio paste (optional)
# How-To Steps:
01 - Pulse the digestive biscuits in a food processor until fine crumbs form, or place them in a sealed bag and crush with a rolling pin.
02 - Pour the melted butter over the biscuit crumbs and stir until the mixture is evenly coated and resembles wet sand.
03 - Transfer the crumb mixture into an 8-inch springform pan and press firmly into an even layer across the bottom. Refrigerate for 20 minutes to firm up.
04 - In a large mixing bowl, beat the softened cream cheese, pistachio paste, powdered sugar, and vanilla extract together until completely smooth and creamy.
05 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk.
06 - Gently fold the whipped cream into the pistachio-cream cheese mixture in two additions, preserving as much volume and air as possible.
07 - Spoon the filling over the chilled biscuit base and spread evenly with a spatula, smoothing the top surface.
08 - Cover the pan tightly and refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is fully set and firm.
09 - Just before serving, scatter the chopped pistachios and any optional toppings over the surface. Release the springform ring, slice into wedges, and serve chilled.
# Expert Advice:
01 -
- The pistachio paste does all the heavy lifting, delivering an intensity that extracts alone never achieve.
- No oven means no cracked tops, no water baths, and no stress about overbaking.
- It looks stunning with almost no effort, which makes it the ultimate dinner party trick.
02 -
- Under chilling is the number one reason this cheesecake collapses, so give it the full time and resist the urge to peek early.
- Quality of pistachio paste varies wildly between brands, so taste it before using and adjust the quantity if it tastes flat or overly sweet.
03 -
- A splash of orange blossom water in the filling transforms the flavor into something that tastes distinctly Middle Eastern and wildly addictive.
- Line the bottom of your springform pan with parchment paper to guarantee a clean release every single time.