Pistachio Cheesecake
A delicious no-bake Pistachio Cheesecake with a crunchy 2 ingredients crust and creamy, airy pistachio cream cheese mousse filling. It's full of natural pistachio flavor and there's no baking involved. It's the easiest pistachio cheesecake recipe ever!
- Prep time
- 30 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 grams Unsalted butter
- 300 grams Biscuits/cookies (e.g., Digestive biscuits or Graham crackers)
- Pinch of salt
- 3 Gelatin sheet (1 gelatin sheet = 1.7g of powdered gelatin)
- 110 grams Heavy Cream (36% fat)
- 120 grams Granulated sugar
- 260 grams Cream cheese (e.g., full-fat Philadelphia and at room temperature. )
- 230 grams Heavy Cream (36% fat, very cold)
- 180 grams Pistachio paste (100% pistachio)
- Crushed pistachio nuts
Instructions
- 1
How to make cheesecake crust
- 2
Melt the butter, allow to cool slightly, and prepare a cake ring set to 16cm /6 inches.
- 3
Make the crumbs for the crust either by pulsing in a food processor or by placing them in a zip bag and crushing them with a rolling pin. Mix the crumbs with the warm melted butter and a pinch of salt until it comes together.
- 4
Press the mixture evenly into the sided and base of the Mousse cake ring (adjustable in size). If the mixture is too runny, place it into the fridge for a few minutes before continuing. Place the crust into the freezer whilst preparing the filling.
- 5
How to assemble the no bake pistachio cheesecake
- 6
Soak gelatin sheets into cold water.
- 7
Heat the smaller amount of heavy cream with sugar and stir as it dissolves. Bring to a simmer, then squeeze out the gelatin and stir it in.
- 8
Pour the mixture over the pistachio paste, in a mixing bowl and stir to combine. Let the mixture come down to almost room temperature.
- 9
In another bowl, beat cream cheese with an electric hand mixer until light and fluffy, and then fold in the lukewarm gelatin mixture with the help of a Rubber spatula
- 10
In a separate bowl, whip heavy cream until soft peaks form and very gently fold into the pistachio cream cheese mixture using a Rubber spatula.
- 11
Pour or pipe filling into the chilled cheesecake crust and smooth the top with an Offset spatula. Place it into the fridge for 6 hours to allow it to set. Move the remaining filling into a piping bag fitted with a French star nozzle/tip and refrigerate.
- 12
Carefully remove the cake ring and decorate the pistachio cheesecake with the piped pistachio cream cheese filling and garnish with crushed pistachios.
- 13
Store the cheesecake covered in the fridge and consume it within 2-3 days.