No Bake Pistachio Cheesecake
Indulge in the nutty, sweet, and silky goodness of this No Bake Pistachio Cheesecake. With no oven required, this effortless dessert is the ultimate make-ahead treat for parties, holidays, or just because!
Ingredients
For The Crust
- ¼ cup granulated sugar
- 9 tablespoons unsalted butter
- 17 graham cracker sheets 2 sleeves, 260g
For The Filling
- 4 8oz. blocks cream cheese room temperature
- ¼ cup sour cream
- ¼ cup pistachio cream
- 1 teaspoon vanilla extract
- 1¼ cups powdered sugar (or more, to taste)
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- ½ cup chopped pistachios
For The Topping
- ½-1 cup pistachio cream
Instructions
To Make The Crust
- Add the graham crackers to a food processor and process until fine. Add the sugar and melted butter and combine well.
- Line a 9-inch springform pan with parchment paper. Add the butter cookie mixture and press it firmly into the bottom of the pan, optionally bringing some up the sides. Ensure it’s packed tightly so it holds together.
- Freeze for 30 minutes to 1 hour.
To Make The Cheesecake Filling
- In a large bowl, add the room-temperature cream cheese and beat with an electric mixer for about 5 minutes until smooth.
- Add the powdered sugar, vanilla, lemon juice, and sour cream. Beat again until everything is smooth and well incorporated, scraping down the sides as needed.
- Add the pistachio cream and chopped pistachios, and mix again until evenly distributed.
- In a separate bowl, beat the heavy cream until stiff peaks form, about 3-5 minutes. Fold the whipped heavy cream into the cheese mixture until just incorporated.
- Add the mixture over the chilled crust smoothing it evenly, and freeze for 2 hours.
To Add The Topping
- In a microwave-safe bowl, heat ½ to 1 cup of pistachio cream (depending on your desired thickness) for about 10 seconds until the consistency is slightly runnier.
- Pour it on top of the cheesecake and spread it evenly.
- Refrigerate for 4 hours, or best overnight.
Notes
Use Room Temperature Ingredients: Let the cream cheese and sour cream sit at room temperature before mixing for a smooth, lump-free filling.
Chill for the Best Texture: While 4 hours in the fridge works, overnight chilling creates a firmer, creamier cheesecake with better flavor.
Press the Crust Firmly: Use the back of a measuring cup or spoon to tightly pack the crust, preventing it from crumbling when slicing.
Stiff Peaks Are Key: When whipping the heavy cream, ensure it forms stiff peaks. This helps the cheesecake hold its shape.
Pistachio Cream Substitute: If you can’t find pistachio cream, blend roasted pistachios with a little honey, milk, vanilla, and salt to create a homemade version. This is the full recipe for Pistachio Cream Spread.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 58mgSodium: 178mgPotassium: 232mgFiber: 3gSugar: 39gVitamin A: 723IUVitamin C: 1mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!