Description
This no-bake pistachio cheesecake is a luscious and creamy dessert featuring a crunchy biscuit crust and a rich pistachio cream cheese filling. Perfect for a make-ahead treat, it requires no oven and is chilled to set, delivering a smooth, fluffy texture with an indulgent nutty flavor accentuated by fresh strawberries on top.
Ingredients
Scale
For the Biscuit Crust
- 200 grams biscuits
- 45 grams melted butter
For the Cheesecake Filling
- 500 grams cream cheese (room temperature)
- 150 grams pistachio spread
- 100 grams powdered sugar
- 200 grams heavy whipping cream (35%)
For Garnish
- 100 grams pistachio spread
- Fresh strawberries, for decoration
- Optional: crushed pistachios for sprinkling
Instructions
- Prepare the Biscuit Crust: Crush the biscuits finely using a food processor, blender, or rolling pin. Melt the butter and mix it thoroughly with the crushed biscuits until combined and resembling wet sand, ensuring the crumbs are evenly coated for a solid buttery base.
- Press the Crust into the Pan: Lightly grease your cheesecake pan. Press the biscuit mixture firmly and evenly over the bottom and slightly up the sides of the pan. Freeze the crust while you prepare the filling to let it set firmly.
- Mix Cream Cheese and Pistachio Spread: In a clean bowl, blend the room-temperature cream cheese with the pistachio spread until completely smooth and lump-free, forming the base for your cheesecake filling.
- Whip the Heavy Cream: In a cold, dry bowl, whip the heavy cream with powdered sugar until soft peaks form. Be cautious not to over-whip, as it will continue to stiffen when folded into the filling.
- Fold Whipped Cream into Filling: Gently fold the whipped cream into the cream cheese and pistachio mixture in three additions, maintaining the airy texture and avoiding overmixing to keep the filling light and fluffy.
- Assemble and Chill: Pour the filling over the chilled biscuit crust and smooth the top evenly. Cover the pan and refrigerate for at least 8 hours or overnight to allow the cheesecake to fully set and develop its flavors.
- Garnish and Serve: Once set, spread the additional pistachio spread evenly over the top of the cheesecake. Decorate with fresh strawberries and optionally sprinkle crushed pistachios. Slice and serve this no-bake pistachio cheesecake chilled for a creamy, nutty dessert experience.
Notes
- Using room temperature cream cheese ensures a smooth, lump-free filling.
- Do not overwhip the cream to maintain lightness in the filling.
- Pressing the crust firmly and freezing helps achieve a stable base for the cheesecake.
- Chilling the cheesecake overnight enhances the flavor and texture.
- Fresh strawberries add a tangy freshness that balances the richness.
