Description
This no-bake pistachio cheesecake is a creamy, indulgent dessert featuring a buttery biscuit crust, a smooth pistachio-flavored cream cheese filling, and a delightful pistachio topping garnished with fresh strawberries. Perfect for those who want a rich, elegant dessert without needing to turn on the oven.
Ingredients
Scale
For the crust
- 200 grams biscuits
- 45 grams melted butter
For the filling
- 500 grams cream cheese (room temperature)
- 150 grams pistachio spread
- 100 grams powdered sugar
- 200 grams heavy whipping cream (35%, cold)
For topping
- 100 grams pistachio spread
- Fresh strawberries (for garnish)
Instructions
- Prepare the crust: Crush the biscuits using a food processor, blender, or rolling pin until finely ground. Melt the butter and combine it thoroughly with the crushed biscuits until the mixture resembles wet sand. This mixture will form the crispy, buttery base of the cheesecake.
- Form and chill the crust: Lightly grease a cheesecake pan and press the biscuit mixture firmly into the bottom and slightly up the sides of the pan for an even, solid crust. Place the pan in the freezer to let the crust firm up while you make the filling.
- Mix cream cheese and pistachio spread: In a clean bowl, combine the room-temperature cream cheese with the pistachio spread. Mix until fully incorporated and smooth without lumps, ensuring a rich base for the cheesecake filling.
- Whip the cream: In a cold, dry bowl, whisk the heavy cream with powdered sugar until it reaches soft peaks—light and airy but not overwhipped. Set aside for folding into the filling.
- Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese and pistachio mixture in three parts, taking care to maintain the airy texture. Avoid overmixing to keep the filling light and fluffy.
- Assemble the cheesecake: Pour the filling evenly over the chilled biscuit crust and smooth the surface with a spoon. Cover the pan with plastic wrap or a tray to protect it, then refrigerate for at least 8 hours or overnight to set completely and develop flavors.
- Add topping and serve: Once set, evenly spread the pistachio spread over the top of the cheesecake, tilting the pan as needed. Garnish with fresh strawberries or crushed pistachios for presentation. Slice and serve chilled for a delicious and elegant dessert.
Notes
- Ensure the cream cheese is at room temperature for smoother mixing.
- Do not overwhip the cream to prevent it from turning into butter.
- Press the crust firmly to create a stable base that holds the filling well.
- Allow the cheesecake to chill for the full recommended time for the best texture.
- Use quality pistachio spread for the best flavor.
- Store leftovers covered in the refrigerator and consume within 3 days.
