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No-bake Pistachio Cheesecake Recipe

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4.3 from 4 reviews

Delight in the creamy, nutty goodness of this No-Bake Pistachio Cheesecake, a perfect dessert for pistachio lovers. This recipe features a crunchy biscuit base with a smooth and velvety pistachio cream cheese filling, requiring no oven and minimal prep time, making it ideal for any occasion.

Ingredients

Biscuit Base

  • 250g Digestive Biscuits
  • 75g Raw Shelled Pistachios
  • 125g Unsalted Butter, melted

Pistachio Paste

  • 250g Raw Shelled Pistachios (remaining after base)
  • 100ml Cold Water

Cheesecake Filling

  • 675g Full Fat Cream Cheese
  • 150g Whitworths Icing Sugar
  • 50g Soured Cream
  • 1.5 Tsp Vanilla Extract
  • 300ml Double Cream

Topping (Optional)

  • Crushed Pistachios for sprinkling
  • Whitworths Demerara Sugar for sprinkling

Instructions

  1. Prepare the Biscuit Base: Place the digestive biscuits into a food processor and blitz until they achieve a fine crumb consistency. Alternatively, put the biscuits in a food bag and crush them with a rolling pin. Add 75g of shelled pistachios and blitz briefly to combine. Mix in the melted unsalted butter until the crumbs are well coated.
  2. Form the Base: Transfer the biscuit and pistachio crumb mixture into an 8-inch round springform tin. Press down firmly and evenly to create a compact base layer. Refrigerate for 30 minutes to allow it to harden.
  3. Prepare the Pistachios: Place the remaining 250g shelled pistachios in a pan of hot water for 1 minute. Drain and rub them in a tea towel to remove skins for a smoother paste.
  4. Make Pistachio Paste: Add the peeled pistachios to a food processor and blitz continuously for 5 minutes until a thick paste forms. Gradually pour in 100ml cold water while processing to achieve a smooth consistency. Set the paste aside.
  5. Mix the Cheesecake Filling: In a large mixing bowl, combine the full-fat cream cheese with 150g icing sugar. Use a stand mixer or electric whisk to blend until just combined. Add soured cream and vanilla extract, then mix in the prepared pistachio paste thoroughly.
  6. Whip the Cream: In a separate bowl, whip the 300ml double cream until it forms stiff peaks. Gently fold the whipped cream into the cheesecake mixture, taking care to maintain the light and airy texture.
  7. Assemble the Cheesecake: Spread the pistachio cheesecake filling evenly over the chilled biscuit base. Sprinkle crushed pistachios on top if desired.
  8. Chill and Set: Place the cheesecake in the fridge and allow it to set for at least 6 hours, preferably overnight, to develop flavor and firmness.
  9. Serve: Carefully remove the cheesecake from the tin. Sprinkle Whitworths Demerara sugar on top for an added crunchy sweetness. Slice with a sharp knife and enjoy this creamy pistachio treat!

Notes

  • Removing the pistachio skins results in a smoother and more vibrant green paste.
  • Using full-fat cream cheese and double cream ensures the cheesecake is rich and creamy.
  • You can replace digestive biscuits with graham crackers for a slightly different flavor.
  • Allow the cheesecake to chill overnight for best texture and flavor development.
  • Crushing pistachios on top adds a nice crunch and enhances presentation.

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