No Bake Pistachio Cheesecake

Name: No Bake Pistachio Cheesecake
Prep time: 20 min
Total time: 5 h 20 min
Yield: 8 servings
Ingredients: 1½ cups cookie crumbs (graham cracker crumbs or digestive cookie or even lady finger crumbs); 5 tablespoons butter (melted); 14½ ounces whole cream cheese (brick form); ¾ cup powdered sugar; 1½ cups cream whole/whipping or heavy cream with at least 30% fat content; ⅓-½ cup pistachio cream*; 2 tablespoons milk (whole or 2% milk); 1 tablespoon gelatine; ¼-⅓ cup finely chopped pistachios (unsalted); 3-4 tablespoons pistachio cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Chilling Time
5 hrs
Total Time
5 hrs 20 mins
Servings
8 servings
Calories
668 kcal
Course
Dessert
Cuisine
American

No Bake Pistachio Cheesecake

Gianna Palmer

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Effortless to prepare but with a luxurious taste, this no bake pistachio cheesecake is creamy & decadent with a crumb base and rich cream cheese filling.

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Ingredients

Servings

FOR THE BASE

1½ cups cookie crumbs (graham cracker crumbs or digestive cookie or even lady finger crumbs)
5 tablespoons butter (melted)

FOR THE FILLING

14½ ounces whole cream cheese (brick form)
¾ cup powdered sugar
1½ cups cream whole/whipping or heavy cream with at least 30% fat content
⅓-½ cup pistachio cream* 150
2 tablespoons milk (whole or 2% milk)
1 tablespoon gelatine

*Homemade or store bought pistachio cream.

EXTRAS

¼-⅓ cup finely chopped pistachios (unsalted)
3-4 tablespoons pistachio cream

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Instructions

Mix the crumbs and melted butter, press down on the bottom of a 8 inch (17 – 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while making the filling.
In a medium bowl beat together the cream cheese, sugar and pistachio cream until smooth. Set aside.
Beat the cream until stiff peaks appear, set aside.
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving drizzle with the pistachio cream and or chopped pistachios. Enjoy!

Notes

Store the cheesecake covered with plastic wrap or in an airtight container for up to 5 days. This cheesecake is best served chilled.

Nutrition Information

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Calories 668kcal (33%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 48g (74%) Saturated Fat 27g (135%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 121mg (40%) Sodium 301mg (13%) Potassium 174mg (5%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 1601IU (32%) Vitamin C 0.5mg (1%) Calcium 93mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 668 kcal

% Daily Value*

Calories	668kcal	33%
Carbohydrates	29g	10%
Protein	8g	16%
Fat	48g	74%
Saturated Fat	27g	135%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	13g	65%
Trans Fat	0.3g	15%
Cholesterol	121mg	40%
Sodium	301mg	13%
Potassium	174mg	4%
Fiber	1g	4%
Sugar	19g	38%
Vitamin A	1601IU	32%
Vitamin C	0.5mg	1%
Calcium	93mg	9%
Iron	1mg	6%