No Bake Pistachio Cheesecake (Print View)
Creamy pistachio filling on a buttery biscuit base — no oven required. A luxurious chilled dessert.
# What You Need:
→ For the Base
01 - 200 g digestive biscuits (about 7 oz), or graham crackers
02 - 80 g unsalted butter (about 5½ tbsp), melted
→ For the Pistachio Cheesecake Filling
03 - 300 g cream cheese (about 10½ oz), softened to room temperature
04 - 200 ml heavy whipping cream (about ¾ cup + 1½ tbsp), kept cold
05 - 100 g pistachio paste (about ¼ cup + 2 tbsp)
06 - 80 g powdered sugar (about ⅔ cup), sifted
07 - 1 tsp pure vanilla extract
→ For the Topping
08 - 40 g shelled pistachios (about ¼ cup), roughly chopped
09 - White chocolate shavings or additional pistachio paste (optional)
# How-To Steps:
01 - Pulse the digestive biscuits in a food processor until finely ground, or place them in a sealed zip-top bag and crush with a rolling pin. Drizzle in the melted butter and pulse or stir until the crumbs are evenly moistened and cling together when pressed.
02 - Transfer the buttery crumb mixture into a 20 cm (8-inch) springform pan. Press firmly and evenly across the bottom and slightly up the sides using the back of a spoon or the flat base of a measuring cup. Refrigerate for 20 minutes to allow the base to firm up.
03 - In a large mixing bowl, combine the softened cream cheese, pistachio paste, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until completely smooth, scraping down the sides as needed.
04 - In a separate chilled bowl, whip the cold heavy cream with an electric mixer or whisk until stiff peaks form — the cream should hold its shape without sliding when the bowl is tilted.
05 - Gently fold the whipped cream into the pistachio-cream cheese mixture in two additions, using a large spatula and slow, sweeping motions. Take care to preserve as much volume and air as possible for a light, mousse-like texture.
06 - Spoon the filling over the chilled biscuit base, spreading it into an even layer. Smooth the surface with an offset spatula, working from the center outward to eliminate air pockets.
07 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the filling is firm and sliceable.
08 - Just before serving, scatter the chopped pistachios and any optional garnishes over the top. Run a thin knife around the edge of the pan, release the springform ring, slice into 8 portions, and serve chilled.
# Expert Hints:
01 -
- No oven required, which means your kitchen stays cool and you cannot overbake anything.
- The pistachio flavor is deep and aromatic without needing artificial extracts or food coloring.
- It looks wildly impressive but comes together with about thirty minutes of actual effort.
02 -
- If you rush the chilling step the filling will be soft and slump when sliced, so overnight is always the safer bet.
- A splash of rosewater or orange blossom water in the filling transforms the flavor into something truly special, but add no more than a quarter teaspoon at first because a little goes a shockingly long way.
03 -
- Run your knife under hot water and wipe it dry between each slice for clean, bakery worthy edges.
- If the top cracks or looks uneven, a thin layer of barely warmed pistachio paste spread with the back of a spoon hides every imperfection beautifully.