Pistachio Cheesecake Without Baking
A creamy, nutty dessert that combines rich flavors and textures without the need for baking, perfect for any gathering.
Ingredients
For the crust
- 1 cup crushed graham crackers or digestive biscuits
- 1/2 cup unsalted butter, melted
For the filling
- 8 oz cream cheese, softened Ensure it's at room temperature.
- 1 cup powdered sugar
- 1 cup heavy whipped cream Whip until stiff peaks form.
- 1 cup crushed pistachios Reserve a few for garnishing later.
- 1 tsp vanilla extract
- a pinch salt
Instructions
Preparation
- In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well until the crumbs are fully coated.
- Press this mixture into the bottom of a 9-inch springform pan to create a solid crust.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the vanilla extract and a pinch of salt, then mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Gently fold in the crushed pistachios, reserving a few for garnishing later.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to let it set.
Serving
- Once chilled, remove the cheesecake from the springform pan.
- Garnish with the reserved pistachios on top, slice into pieces, and serve chilled.
Notes
For the best flavor and texture, allow your cheesecake to chill overnight. It's best enjoyed chilled and creamy straight from the fridge. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days, or frozen for up to a month.