0 from 6 votes
No Bake Pistachio Cheesecake
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.
Prep Time
20 mins
Chilling Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 8 servings
Calories: 668 kcal
Course:
Dessert
Cuisine:
American
Ingredients
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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.