No Bake Pistachio Cheesecake (Printable)

Creamy pistachio filling on a buttery biscuit base — no oven needed. A chilled, elegant dessert for any occasion.

# What You'll Need:

→ Base

01 - 14 oz digestive biscuits or graham crackers
02 - 2.8 oz unsalted butter, melted

→ Pistachio Filling

03 - 10.6 oz cream cheese, softened to room temperature
04 - 0.85 cup heavy whipping cream, cold
05 - 3.5 oz pistachio paste
06 - 2.8 oz powdered sugar
07 - 1 teaspoon vanilla extract

→ Topping

08 - 1.4 oz shelled pistachios, roughly chopped
09 - White chocolate shavings or additional pistachio paste (optional)

# Directions:

01 - Pulse digestive biscuits in a food processor until fine crumbs form, or place in a sealed zip-top bag and crush with a rolling pin.
02 - Pour melted butter over the biscuit crumbs and stir until the mixture resembles wet sand and holds together when pressed.
03 - Transfer the crumb mixture into an 8-inch springform pan and press firmly across the bottom in an even layer. Refrigerate for 20 minutes to firm up.
04 - In a large mixing bowl, combine softened cream cheese, pistachio paste, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until completely smooth and lump-free.
05 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk, being careful not to overwhip.
06 - Gently fold the whipped cream into the pistachio mixture in three additions, using a spatula and wide sweeping motions to preserve as much air as possible.
07 - Pour the filling over the chilled biscuit base and spread evenly with an offset spatula, smoothing the surface.
08 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and set throughout.
09 - Remove the cheesecake from the springform pan, scatter chopped pistachios and white chocolate shavings over the top if desired, slice into wedges, and serve chilled.

# Expert Tips:

01 -
  • No oven required, which means you can make this even in a tiny kitchen with zero ventilation and still impress everyone.
  • The pistachio paste does all the heavy lifting for flavor, so you look like a pastry genius with almost no effort.
02 -
  • If your cream cheese is not fully softened, you will end up with tiny white lumps throughout the filling that no amount of extra mixing can fix.
  • Homemade pistachio paste can be gritty if not blended long enough, so taste it before adding it or go with a trusted store bought brand for guaranteed smoothness.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and it will reach stiff peaks in half the time.
  • A tiny pinch of salt in the biscuit base balances the sweetness and makes the butter flavor sing louder.

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