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No Bake Pistachio Cheesecake Recipe

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4.4 from 3 reviews

Delight in this luscious No Bake Pistachio Cheesecake that combines the nutty richness of roasted pistachios with a creamy, fluffy filling set atop a crisp Oreo and pistachio crust. This elegant dessert requires no baking for the filling, making it perfect for warm days or impromptu celebrations. With a smooth pistachio paste infused into the cream cheese mixture and an optional pistachio whipped cream topping, this cheesecake is both visually stunning and irresistibly flavorful.

Ingredients

Nut Components

  • 227g raw pistachios
  • 100g pistachios (ground into powder)
  • 100g pistachios (ground into a paste)
  • 20g pistachio paste (for whipped cream topping)

Crust

  • 230g (2 cups) Oreos (ground into fine crumbs)
  • 100g pistachios (ground into powder)
  • 2 tablespoons powdered sugar (optional)
  • 90g (6 tablespoons) butter, melted

Filling

  • 452g (2 bricks) full fat cream cheese, softened to room temperature
  • 100g pistachios (ground into a paste)
  • ½ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 70g (½ cup) powdered sugar, preferably with tapioca starch
  • 240g (1 cup) heavy whipping cream, cold

Optional Pistachio Whipped Cream Topping

  • 20g pistachio paste
  • 35g (¼ cup) powdered sugar
  • Pinch of fine sea salt
  • 1 teaspoon pure vanilla extract
  • 240g (1 cup) heavy whipping cream, cold

Instructions

  1. Prepare the nut components: Preheat your oven to 350°F (175°C). Spread all the raw pistachios evenly on a baking pan and toast them for 10 minutes, shaking the pan halfway through to ensure even roasting. Once roasted, separate 100g for the crust and 127g for the filling and whipped cream. Process the 100g pistachios in a food processor until it resembles a fine pistachio flour, similar to almond flour, then set aside to cool. Process the remaining 127g on high speed until it forms a loose, smooth paste, which may take up to 30 minutes, scraping the sides occasionally. Set aside to cool. If prepping ahead, store the pistachio flour at room temperature and the paste in the fridge.
  2. Make the crust: Line the bottom of an 8 or 9-inch springform pan with parchment paper and secure the ring. Remove the cream filling from the Oreos, then weigh and grind them into fine crumbs using a food processor. In a heatproof bowl, melt the butter and combine it with Oreo crumbs, pistachio flour, and optional powdered sugar. Mix well until the crumbs are wet and evenly coated. Press this mixture firmly into the bottom and up the sides of the prepared pan using the bottom of a measuring cup or jar to smooth and densify the crust. Bake the crust for 10 minutes at 350°F. If it warps out of the oven, gently press it back with your cup. Allow to cool completely before filling.
  3. Make the pistachio filling: In a medium bowl, soften the cream cheese by pressing it against the bowl sides to eliminate lumps. Add the pistachio paste, vanilla extract, and sea salt. Using a hand mixer, beat the mixture just until combined to avoid thinning the cream cheese. Next, add the powdered sugar and cold heavy whipping cream. Beat on medium-high speed until the mixture thickens and forms stiff peaks that hold their shape and leave ribbons when the beaters are lifted. Carefully pour the filling into the chilled crust and smooth the surface evenly. Refrigerate for at least 4 hours, preferably overnight, to set firmly.
  4. Optional pistachio whipped cream topping: In a food processor, combine the pistachio paste, powdered sugar, salt, vanilla extract, and heavy whipping cream. Process until thick, airy, and fluffy, ensuring it forms soft peaks and doesn’t drip off a spoon. Spread this topping evenly over the chilled cheesecake. Optionally, garnish with additional chopped pistachios for texture and visual appeal. Return to the fridge until serving.

Notes

  • Make the pistachio flour and paste up to one week in advance to save preparation time; store the paste refrigerated and the flour at room temperature.
  • Ensure cream cheese is fully softened to avoid lumps in the filling for a smooth texture.
  • If you don’t have Oreos, substitute with graham cracker crumbs for the crust.
  • Using powdered sugar with tapioca starch prevents the filling from becoming grainy.
  • For best results, chill the cheesecake overnight to enhance firmness and flavor melding.
  • The pistachio whipped cream topping is optional but adds an extra layer of flavor and elegance.

Find it online: https://bitezly.com/no-bake-pistachio-cheesecake-recipe-3/