No Bake Pistachio Cheesecake
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5.0
3 reviews
Excellent
No Bake Pistachio Cheesecake
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A creamy no bake pistachio cheesecake with a white chocolate and pistachio topping. Dreamy, indulgent and naturally green. This cheesecake is packed full of pistachio from the Golden Oreo pistachio crust, through to the no bake pistachio filling to the pistachio ganache on top!
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Ingredients
Ingredients for the Crust
- 1½ cup Golden Oreo cookie crumbs crushed in the food processor
- ½ cup finely ground pistachio nuts unsalted and shelled, ground in the food processor
- 7 tablespoon unsalted butter melted
Ingredients for the Filling
- 12 oz spreadable cream cheese
- 2 tablespoon sour cream
- ¼ cup granulated sugar
- ⅓ cup pistachio paste either homemade pistachio paste or a store bought pistachio nut butter using a high proportion of pistachios (the closer to 100% the better)
- 1 teaspoon vanilla extract
- 1 cup heavy cream or double cream
- ⅓ cup powdered sugar sifted if particularly lumpy
Ingredients for Topping (optional)
- 2 oz white chocolate finely chopped
- ½ cup heavy cream or double cream
- 1½ tablespoon pistachio paste just like with the filling, this can be homemade pistachio paste or store bought.
- pistachio nuts and rose petals optional extra decorations
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Instructions
Instructions for Pistachio Oreo Crust
- Begin by lining an 8" springform pan with parchment paper on the base and around the sides. Set this aside.
- Combine the ground pistachios and the golden Oreo crumbs in a mixing bowl.
- Add the melted butter and stir to incorporate into a moistened crumb.
- Pour this crumb mixture into the lined springform pan and press firmly into the base and up the sides (about 1" up the sides).
- Place this in the refrigerator to chill as you prepare the filling.
Instructions for the Filling
- In a medium mixing bowl, beat together the powdered sugar, heavy cream and vanilla extract until you have stiff peaks. (see note)
- In a separate large mixing bowl, beat together the cream cheese with the sour cream and sugar. Add the pistachio paste and beat smooth.
- Add the whipped cream to the cream cheese mixture and fold with a spatula to incorporate, taking care to avoid knocking out all of the air you've worked into the cream.
- Spoon the filling into the springform pan on top of the prepared crust and spread evenly.
- Place in the refrigerator to chill for at least 4 hours or overnight to set.
Instructions for the Ganache Topping (optional)
- While your cheesecake begins chilling, you can make the topping.
- Heat the cream in a saucepan over a medium heat. Add the pistachio paste and stir so that this mixes into the cream. Bring this to a simmer, stirring occasionally.
- Let the cream simmer for about 2 minutes, but avoid bringing to a boil.
- Pour this over the finely chopped white chocolate in a heat proof bowl.
- Let this sit for about 2 minutes before stirring smooth.
- Allow the pistachio white chocolate ganache to cool for about 10 minutes before adding to the top of the cheesecake. (see note)
- For serving, add a few pistachio nuts, ground pistachios and/or rose petals for decoration.
Notes
- Beating the cream to stiff peaks is important here as the whipped cream is key to stabilizing the no bake pistachio cheesecake without gelatine. Under-whipping can result in a runny cheesecake filling while over-whipping can lead to a filling that is not as silky smooth and creamy as you might like.
- If using the ganache topping, you can add this to the cheesecake while the cheesecake is still setting, but you do not want to add it if it is still hot! Wait for the ganache to be about room temperature, but still runny. If you wait too long or chill the ganache, this will firm up and won't be easily spreadable.
Nutrition Information
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Calories
356kcal
(18%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
61mg
(20%)
Sodium
136mg
(6%)
Potassium
156mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
797IU
(16%)
Vitamin C
0.4mg
(0%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 136mg | 6% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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