No-bake pistachio cheesecake is the most delicious cheesecake I’ve ever tried, with the real goodness of pistachios. The thick buttery crust, wide pistachio cream cheese layer, and lots of pistachios are a must-try at home!
There are plenty of ways to make cheesecake, but one thing that each cake emphasizes is the crust. New York style, NO-bake, Japanese, and ricotta cheesecake are some of them. Classic and traditional cheesecakes are tasty, but sometimes you need a cool, fresh slice in the hot summer. All these styles have their unique texture and flavour, but no-bake is my style, although I receive a lot of love for pistachio ricotta cake. You guessed it right: I am a huge fan of pistachio cakes.
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When I Was on an Adventurous Pistachio Ride!
Wake up, mama! Wake up, mama! Whispered John. I asked what happened. John’s face was shining more than usual. I wondered what happened. Mom, please look at the calendar, said John while smiling softly. I opened my phone. No way! It’s my wedding anniversary, but how can you remember when I forgot due to the workload? Mama, come with us to the living room. I woke up and got fresh…. Upon entering the living room, my eyes widened as I saw John and my husband arrange a big surprise for me…. Honey, look at your pistachio cheesecake we made with love as we boys know how much you love pistachio desserts …. Let’s cut special cheesecake to perish the years of togetherness…. As we cut the pistachio cake and bite, it melts down after going straight into my mouth…. I later inquired about the whole recipe. On that day, the world seemed to be a whimsical pistachio garden! Pistachio danced happily in fantasizing imagination, and I was in my fool’s paradise. That day, when I was on the Adventurous Pistachio Ride! A real Adventurous Pistachio Ride!
Why Will You Love This Pistachio Cheesecake Recipe?
- It’s not like most recipes that use pistachio cream or flavors instead of real pistachios. I love the real crunchy and nutty taste the most. You don’t need to follow tens of steps; instead, it is an easy and simple recipe.
- No need to bake, and a great no-bake cheesecake. It means it can save you from a lot of effort.
- Cheesecakes, especially no bake pistachio cheesecake, are expensive if purchased from bakeries. Since I started making them at home, they have been budget-friendly and loved by the whole family.
- I am not sure if it is very healthy, but sometimes we admire the nut pistachio cheese cake packed with lots of nutrients at events. Pistachios are high in fat, protein, and low in calories, with lots of antioxidants.
- One thing that I hate about cheesecake is its eggy texture. This pistacio cheesecake is also without eggs.
The Recipe Has Four Parts
- Set the crust
- Make the gelatin cheesecake filling
- Assemble the cheesecake
- Add pistachio topping
Equipment
- 9″ inch springform Pan
- Hand mixer or electric beater
Ingredients
For the Crust
- 300g Digestive biscuits
- ¼ cup melted unsalted butter
For the cream cheese filling
- ½ cup heavy cream
- 500g full-fat cream cheese
- ½ cup icing sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ½ cup ground pistachios
- 1 tsp gelatin
- 2 tbsp hot water
For cheesecake topping
- 1/4 cup Ground pistachio (for cheesecake center)
- 1/3 cup roughly chopped unshelled pistachio (for rim of cake)
- Mint leaves for the center
Instructions
1.To make biscuit crumbs
Crush the digestive biscuits or graham crackers in a food processor for 2-3 minutes until they form crumbs.
2.Moisten the crumbs
Place the crumbs in a bowl and mix with the melted butter until they are moist and buttery, resembling wet sand.
3.Set the Cheesecake Crust
Layer the buttery crumbs in an even layer on the bottom of the springform pan. Press firmly the buttery crumbs on the bottom of the springform pan and smooth them. Press it with the flat bottom of a glass, cup, or spatula. Keep compressing using the glass bottom until it is compact, solid, and smooth.
4.Make Cheesecake Filling
Take heavy cream and cream cheese in a bowl and beat with a hand mixer until it turns into fluffy yellow-white soft peaks for 3-4 minutes.
Switch off the beater and scrape the bowl for smooth beating in between. Start by mixing at low speed and slowly increase the speed. Once you beat the mixture, fold the icing sugar, vanilla extract, and lemon juice into the cream cheese filling.
Add ground pistachios and beat again for 1 and a half minutes.
5.Make Gelatin for Cheesecake Filling
Combine gelatin with hot water. Add some cheesecake mixture to the dissolved gelatin. Stir and mix until combined.
6.Combine Gelatin and Cream Cheese Filling
Fold the gelatin mixture with the cheesecake filling until well combined. Scrape the bowl with a spatula to mix completely.
7.Assemble no-bake pistachio Cheesecake
Pour the cheesecake filling and pat the pan on the countertop to smooth the top and remove any air bubbles. ‘
Sprinkle the top layer with ground pistachios in the center and
the rim of the cheesecake with roughly chopped unshelled pistachios. Decorate with a mint leaf in the center for a beautiful presentation.
8.Cool
Put the entire spring form pan in the refrigerator and refrigerate for at least 8 hours or overnight.
9.For a Perfect Slice
dip the knife in hot water and wipe with a damp cloth. Repeat the process when cutting the other slice for a perfect cheesecake slice.
Expert Tips
- Hand mixers have different powers, so the beating time may vary. Just notice the soft peaks with a yellow-white color. The soft peaks yield a firm and creamy cheesecake.
- Take room temperature cream cheese for a soft and easy beating.
- I wondered how cream cheese would set if we used soft cream cheese without baking until I found myself that maximum cooling time helps in a perfect cheesecake slice. Trust me, it will not crumble down like most no-bake cheesecakes. The more you allow it to cool, the more it will be a perfect slice of your dream. Overnight cooling is ideal, to be honest.
- I have seen many recipes that use pistachio cream in cheesecake, but I have kept it basic and authentic with the goodness of real pistachios. You can use pistachio cream in cheesecake filling, but honestly, nothing can beat the crunch of real pistachios, creating a contrast with soft cream cheese filling.
- A spring form pan is best for cheesecake because we can easily take off the pan without ruining our cheesecake. You can set it as it is in the refrigerator, which you can’t do with an ordinary pan.
Make It Ahead of Time
You can make cheesecake a day before serving. You should know that cheesecakes remain fresh for 4-5 days in a Refrigerator. If storing it in a springform, then cover with a towel on one side and a plastic or aluminium foil on the other to avoid moisture. Moisture causes the cheesecake to become soggy and cracked. We do this to prevent the condensation of moisture and other food odours from getting into our cheesecake. You can freeze it for 1 month by covering it in multiple layers of plastic wrap and then placing it in an airtight vessel. Thaw it 3 hours before serving.
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No Bake Pistachio Cheesecake For Exciting Pistachio Ride
- Total Time: 8 hours 40 minutes
- Yield: 8 slices 1x
Description
No-bake pistachio cheesecake is the most delicious cheesecake I’ve ever tried, with the real goodness of pistachios. The thick buttery crust, wide pistachio cream cheese layer, and lots of pistachios are a must-try at home!
There are plenty of ways to make cheesecake, but one thing that each cake emphasizes is the crust. New York style, NO-bake, Japanese, and ricotta cheesecake are some of them. Classic and traditional cheesecakes are tasty, but sometimes you need a cool, fresh slice in the hot summer. All these styles have their unique texture and flavour, but no-bake is my style, although I receive a lot of love for pistachio ricotta cake. You guessed it right: I am a huge fan of pistachio cakes.
Ingredients
For the Crust
-
- 300g Digestive biscuits
-
- ¼ cup melted unsalted butter
For the cream cheese filling
-
- ½ cup heavy cream
-
- 500g full-fat cream cheese
-
- ½ cup icing sugar
-
- 1 tsp vanilla extract
-
- 1 tbsp lemon juice
-
- ½ cup ground pistachios
-
- 1 tsp gelatin
-
- 2 tbsp hot water
For cheesecake topping
-
- 1/4 cup Ground pistachio (for cheesecake center)
-
- 1/3 cup roughly chopped unshelled pistachio (for rim of cake)
-
- Mint leaves for the center
Instructions
- To make biscuit crumbs: Crush the digestive biscuits or graham crackers in a food processor for 2-3 minutes until they form crumbs.
- Moisten the crumbs: Place the crumbs in a bowl and mix with the melted butter until they are moist and buttery, resembling wet sand.
- Set the Cheesecake Crust: Layer the buttery crumbs in an even layer on the bottom of the springform pan. Press firmly the buttery crumbs on the bottom of the springform pan and smooth them. Press it with the flat bottom of a glass, cup, or spatula. Keep compressing using the glass bottom until it is compact, solid, and smooth.
- Make Cheesecake Filling: Take heavy cream and cream cheese in a bowl and beat with a hand mixer until it turns into fluffy yellow-white soft peaks for 3-4 minutes. Switch off the beater and scrape the bowl for smooth beating in between. Start by mixing at low speed and slowly increase the speed. Once you beat the mixture, fold the icing sugar, vanilla extract, and lemon juice into the cream cheese filling. Add ground pistachios and beat again for 1 and a half minutes.
- Make Gelatin for Cheesecake Filling: Combine gelatin with hot water. Add some cheesecake mixture to the dissolved gelatin. Stir and mix until combined.
- Combine Gelatin and Cream Cheese Filling: Fold the gelatin mixture with the cheesecake filling until well combined. Scrape the bowl with a spatula to mix completely.
- Assemble no-bake pistachio Cheesecake: Pour the cheesecake filling and pat the pan on the countertop to smooth the top and remove any air bubbles. Sprinkle the top layer with ground pistachios in the center and the rim of the cheesecake with roughly chopped unshelled pistachios. Decorate with a mint leaf in the center for a beautiful presentation.
- Cool: Put the entire spring form pan in the refrigerator and refrigerate for at least 8 hours or overnight.
- For a perfect slice: dip the knife in hot water and wipe with a damp cloth. Repeat the process when cutting the other slice for a perfect cheesecake slice.
Notes
- Hand mixers have different powers, so the beating time may vary. Just notice the soft peaks with a yellow-white color. The soft peaks yield a firm and creamy cheesecake.
- Take room temperature cream cheese for a soft and easy beating.
- I wondered how cream cheese would set if we used soft cream cheese without baking until I found myself that maximum cooling time helps in a perfect cheesecake slice. Trust me, it will not crumble down like most no-bake cheesecakes. The more you allow it to cool, the more it will be a perfect slice of your dream. Overnight cooling is ideal, to be honest.
- I have seen many recipes that use pistachio cream in cheesecake, but I have kept it basic and authentic with the goodness of real pistachios. You can use pistachio cream in cheesecake filling, but honestly, nothing can beat the crunch of real pistachios, creating a contrast with soft cream cheese filling.
- A spring form pan is best for cheesecake because we can easily take off the pan without ruining our cheesecake. You can set it as it is in the refrigerator, which you can’t do with an ordinary pan.
- Prep Time: 40 minutes
- Chilling Time: 8 hours
- Category: Dessert
- Cuisine: American
FAQ’s For This Pistachio Cheesecake
What pairs well with pistachio cheesecake?
Personally, I like to have my pistachio cheesecake with a vanilla iced latte or mocha cappuccino, and honestly, it’s Divine! Berries like raspberries, strawberries, and citrus flavors also go well with this cheesecake. No one has ever told you that peaches taste delicious with pistachio-flavored desserts. You can also drizzle some melted dark chocolate to get that unique Dubai chocolate flavor in cheesecake vibes.
How to make a no-bake cheesecake firmer?
That is the real concern that also comes to my mind when I am not introduced. But now I know you can make the cheesecake firmer by achieving the chilling temperature. The ideal temperature at which cheesecake sets is less than 10°C (50°F). It sets most perfectly when it reaches 3°C -4°C (37°F-39°F), and it can take about 6-8 hours to set in the refrigerator.
