Description
This No-Bake Pistachio Cheesecake is a creamy, nutty, and indulgent dessert that requires no oven time. Featuring a buttery graham cracker and pistachio crust, a smooth pistachio-infused cream cheese filling, and optional whipped cream and white chocolate toppings, it’s perfect for a quick yet elegant treat.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely ground pistachios
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pistachio butter or pistachio paste
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the topping (optional):
- Whipped cream
- Chopped pistachios
- White chocolate shavings
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Stir until the mixture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan. Refrigerate to chill while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, pistachio butter, and vanilla extract, then continue beating until well combined and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the pistachio mixture until fully incorporated and smooth.
- Assemble and chill: Spread the filling evenly over the chilled crust. Cover and refrigerate for at least 6 hours or overnight until set.
- Add toppings and serve: Before serving, garnish with whipped cream, chopped pistachios, and white chocolate shavings if desired. Slice and enjoy chilled.
Notes
- Use unsalted pistachio butter for the best flavor balance.
- If you can’t find pistachio butter, blend shelled pistachios in a food processor until smooth.
- Store leftovers covered in the refrigerator for up to 4 days.
