Pistachio Cheesecake Without Baking
A rich and creamy no-bake cheesecake infused with the nutty sweetness of pistachios, atop a buttery graham cracker crust.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.25 cup ¼ cup unsalted butter (melted)
- 2 tablespoons 2 tablespoons sugar
For the filling
- 1 cup 1 cup cream cheese (softened)
- 1 cup 1 cup heavy whipping cream
- 0.5 cup ½ cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cup ½ cup crushed pistachios (plus extra for garnish)
Instructions
Preparation of the crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
Making the filling
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well incorporated. Stir in the vanilla extract and crushed pistachios.
Whipping the cream
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully blended.
Assembling the cheesecake
- Pour the cheesecake filling over the prepared crust, spreading it evenly.
Chilling
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serving
- Once set, release the sides of the springform pan. Garnish with additional crushed pistachios before slicing and serving.
Notes
If you can't find graham cracker crumbs, substitute with crushed digestive biscuits or vanilla wafers. Prepare a day in advance for best flavor; avoid overmixing the whipped cream.