Pistazien-Cheesecake ohne Backen Recipe
This no-bake Pistachio Cheesecake offers a creamy, luscious treat combining a buttery biscuit crust with a smooth pistachio-flavored cream cheese filling. Perfectly chilled and topped with pistachio cream and chopped nuts, it’s an elegant dessert ideal for warm days when you want a rich, satisfying cake without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (heating gelatin and melting butter)
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: European
- Diet: Vegetarian
Ingredients
Crust
- 100 g Butterkekse (butter cookies)
- 60 g Butter
Filling
- 3 Blatt Gelatine (gelatin sheets) or alternative San Apart
- 200 g Sahne (heavy cream)
- 400 g Frischkäse (cream cheese)
- 50 g Puderzucker (powdered sugar)
- 150 g Pistaziencreme (pistachio cream)
Topping
- 150 g Pistaziencreme (pistachio cream)
- 30 g gehackte Pistazien (chopped pistachios)
Instructions
- Prepare the springform pan: Line the base and sides of a 20 cm diameter springform pan with baking paper or use a cake collar to prevent sticking.
- Make the crust: Crush the butter cookies finely using a food processor or by placing them in a freezer bag and pounding with a rolling pin. Melt the butter, then mix it thoroughly with the crushed cookies. Press this mixture evenly into the bottom of the prepared pan. Chill in the refrigerator to set.
- Soften the gelatin: Soak the gelatin sheets in cold water according to package instructions. Once softened, squeeze out excess water and gently heat in a small saucepan with a little of the cream until fully dissolved. Do not boil.
- Whip the cream: Whip the remaining cream until stiff peaks form. Gradually whisk spoonfuls of the dissolved gelatin mixture into the whipped cream to temper it, ensuring a smooth blend.
- Prepare the filling: In a mixing bowl, whisk together the cream cheese, powdered sugar, and 150 g pistachio cream until smooth and free of lumps. Gently fold the gelatin-infused whipped cream into this mixture until evenly combined, creating a smooth filling.
- Assemble and chill: Spread the pistachio cream cheese filling evenly over the chilled crust. Smooth the surface with a spatula. Refrigerate the cheesecake for at least 4 to 6 hours, preferably overnight, so it can fully set.
- Add the topping: Lightly warm 150 g of pistachio cream until spreadable and evenly spread it over the set cheesecake. Sprinkle with 30 g chopped pistachios for garnish. Return the cake to the refrigerator and chill for an additional 30 minutes before serving.
Notes
- Gelatin sheets should be properly soaked and fully dissolved to avoid lumps in the filling.
- For a firmer set, refrigerate the cheesecake overnight.
- Use high-quality pistachio cream for the best flavor and vibrant green color.
- Make sure the crust is well-compressed and chilled before adding the filling to prevent it from crumbling.
- This cheesecake should be kept refrigerated and consumed within 3 days for optimal freshness.
Find it online: https://bitezly.com/pistazien-cheesecake-ohne-backen-recipe/
