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No Bake Pistachio Cheesecake

No Bake Pistachio Cheesecake
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A no-bake pistachio cheesecake that combines rich, nutty pistachio flavor with a smooth, creamy texture. This effortlessly elegant dessert requires no oven, making it perfect for quick preparations, special occasions, and year-round enjoyment. The recipe features a crunchy buttery crust, luscious filling with hints of vanilla and lemon, and is adaptable to various dietary preferences.

Ingredients

Scale

Crust

  • 1 1/2 cups graham crackers or digestive biscuits, crushed
  • 6 tablespoons unsalted butter, melted

Filling

  • 1 cup pistachios, ground or finely chopped
  • 16 oz (450 g) cream cheese, room temperature
  • 1 cup heavy cream or whipping cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice or 1 teaspoon lemon zest (optional)
  • 1 teaspoon gelatin powder or agar-agar (optional, for firmer set)

Instructions

  1. Prepare the Crust: Crush graham crackers or digestive biscuits into fine crumbs. Mix the crumbs thoroughly with melted butter until evenly combined. Firmly press the mixture into the bottom of a springform pan to form an even, compact crust. Chill in the refrigerator while preparing the filling to help it set.
  2. Create the Pistachio Mixture: Finely grind the pistachios to release their natural oils and flavors. For added texture, reserve some coarsely chopped pistachios to fold into the filling later or to use as topping.
  3. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar, vanilla extract, and lemon juice or zest, mixing well to incorporate. In a separate bowl, whip the heavy cream to soft peaks, ensuring not to overwhip. Gently fold the whipped cream and ground pistachios into the cream cheese mixture until fully combined. If using gelatin or agar-agar, dissolve it according to package instructions and mix it in at this stage for a firmer set.
  4. Assemble and Chill: Pour the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Cover tightly with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, allowing the cheesecake to set completely and flavors to meld.

Notes

  • Chill the cheesecake thoroughly to achieve the perfect sliceable texture.
  • Use room temperature cream cheese to avoid lumps and ensure a smooth filling.
  • Do not overwhip the cream; whipping to soft peaks retains lightness without breaking the texture.
  • Press the crust firmly and chill it before adding the filling to prevent sogginess.
  • For extra texture and visual appeal, sprinkle toasted pistachio pieces on top before serving.

Nutrition

Keywords: no bake cheesecake, pistachio cheesecake, easy dessert, creamy pistachio dessert, gluten free cheesecake, no bake dessert

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