Description
A delightful no-bake pistachio cheesecake featuring a creamy filling and crispy crust, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Graham cracker crumbs (about 10 whole cookies)
- ½ cup salted pistachios, finely chopped
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz (3 blocks) cream cheese, softened
- 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: Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: In a food processor, combine the graham cracker crumbs, chopped pistachios, melted butter, and sugar. Pulse until the mixture resembles wet sand. Firmly press the mixture into the prepared pan and refrigerate while you prepare the filling.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl.
- Add the flavors: Mix in the powdered sugar, pistachio paste, vanilla, and almond extract until completely smooth. Add a few drops of green food coloring if desired.
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, about 3-4 minutes.
- Fold everything together: Carefully fold the whipped cream into the cream cheese mixture in three additions to maintain the lightness.
- Assemble the cake: Pour the filling onto the chilled crust and smooth the top with a spatula. Gently tap the pan on the counter to remove air bubbles.
- Chill the cake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
- Serve: Remove the sides of the springform pan. Garnish as desired with chopped pistachios and whipped cream. Use a hot, clean knife to slice the cake into beautiful pieces.
Notes
This cheesecake can be made ahead of time and tastes even better as it sits in the fridge. Feel free to customize with different nuts or flavorings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg