No-Bake Pistachio Cheesecake Recipe
Introduction
This no-bake pistachio cheesecake is a creamy, nutty delight that requires no oven time and little effort. Perfect for a special occasion or a refreshing treat, it combines a crunchy biscuit base, smooth pistachio filling, and a luscious white chocolate ganache topping.
Ingredients
- 5.3 oz digestive biscuits
- 6 tbsp roasted pistachios
- 1/3 cup unsalted butter
- 8.8 oz cream cheese
- 1/2 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin powder
- 1 1/2 tbsp water
- 1/3 cup pistachio paste
- 1/2 cup heavy whipping cream
- 1/3 cup white chocolate
- 1/4 cup heavy whipping cream
- 2 tbsp pistachio paste
- Roasted pistachios (for garnish)
- Edible dried rose petals (for garnish)
Instructions
- Step 1: Blend digestive biscuits in a food processor until finely ground. Add roasted pistachios and pulse a few times until roughly chopped. If you don’t have a food processor, place the biscuits in a plastic bag and crush them finely using a rolling pin.
- Step 2: Mix the biscuit and pistachio crumbs with melted butter until the crumbs are moistened.
- Step 3: Press the crumb mixture into a 6-inch (15 cm) cake ring or springform pan, spreading about 2 inches (5 cm) up the sides. Press flat with a tall glass and chill in the refrigerator for at least 30 minutes.
- Step 4: In a small bowl, bloom the gelatin powder with water for 5 minutes. Set aside.
- Step 5: Using a mixer, beat cream cheese, confectioners’ sugar, and vanilla extract until smooth. Heat the gelatin mixture until dissolved, then pour it into the cream cheese mixture and beat well.
- Step 6: Add pistachio paste to the cream cheese mixture and beat until incorporated.
- Step 7: Whisk heavy whipping cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the cream cheese mixture on low speed until combined.
- Step 8: Pour the filling over the chilled crust and smooth the top with a spatula. Cover tightly and refrigerate for at least 4 hours or overnight.
- Step 9: For the ganache, place chopped white chocolate and heavy cream in a heat-proof bowl. Set over simmering water (bain-marie) and stir until melted.
- Step 10: Remove from heat, add pistachio paste, and stir until smooth.
- Step 11: Pour the ganache over the chilled cheesecake, spread evenly, and create swirls using a spatula or spoon.
- Step 12: Sprinkle chopped pistachios and dried rose petals around the edges. Chill the cheesecake for at least 30 minutes to set the ganache.
- Step 13: Release the cheesecake from the pan, transfer to a serving dish, and for clean slices, wipe a hot knife dry between each cut.
Tips & Variations
- Substitute pistachio paste with almond or raspberry paste for a different flavor twist.
- Use gluten-free digestive biscuits for a gluten-free version.
- Toast pistachios lightly to enhance their flavor before adding to crust and garnishing.
- If gelatin is not preferred, use agar-agar as a vegetarian alternative but follow package instructions carefully.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, allow it to sit at room temperature for 10-15 minutes before serving to soften slightly. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without gelatin?
Yes, you can use agar-agar as a plant-based alternative. Be sure to follow the package instructions as its setting properties differ from gelatin.
How long does the cheesecake need to chill?
For best results, chill the cheesecake for at least 4 hours or overnight to ensure it is fully set and firm before adding the ganache topping.
PrintNo-Bake Pistachio Cheesecake Recipe
This decadent No-Bake Pistachio Cheesecake blends a crunchy digestive biscuit and roasted pistachio crust with a smooth, creamy pistachio-flavored cheesecake filling. Topped with a luscious white chocolate pistachio ganache and adorned with chopped pistachios and edible dried rose petals, this elegant dessert requires no oven baking and is perfect for a refined treat that’s as stunning as it is delicious.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 10 minutes
- Yield: 1 6-inch (15 cm) cheesecake, about 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Ingredients
Scale
Crust
- 5.3 oz digestive biscuits
- 6 tbsp roasted pistachios
- 1/3 cup unsalted butter, melted
Pistachio Cheesecake Filling
- 8.8 oz cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin powder
- 1 1/2 tbsp water
- 1/3 cup pistachio paste
- 1/2 cup heavy whipping cream
Pistachio Ganache
- 1/3 cup white chocolate, chopped
- 1/4 cup heavy whipping cream
- 2 tbsp pistachio paste
Garnish
- Roasted pistachios, chopped
- Edible dried rose petals
Instructions
- Prepare the Crust: Blend digestive biscuits in a food processor until finely ground. Add roasted pistachios and pulse a few times until they are roughly chopped. Alternatively, crush the biscuits finely using a rolling pin and mix in roughly chopped pistachios. Mix this crumb mixture with melted butter until evenly moistened.
- Form the Crust: Pour the crumb mixture into a 6-inch (15 cm) cake ring or springform pan lined at the bottom with a cake board or flat surface. Press the mixture firmly, spreading it about 2 inches (5 cm) up the sides and flattening the surface with a tall glass. Chill in the refrigerator for at least 30 minutes to set.
- Bloom Gelatin: In a small bowl, combine gelatin powder with water and let it bloom for 5 minutes while setting it aside.
- Make the Cheesecake Base: Using a hand or stand mixer with a whisk attachment, beat the softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy. Heat the bloomed gelatin gently in a microwave or over a water bath until completely dissolved, then pour it into the cream cheese mixture and beat until fully incorporated.
- Add Pistachio Paste and Whipped Cream: Mix in the pistachio paste until well combined. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture on low speed just until combined.
- Assemble Cheesecake Layer: Pour the cheesecake filling over the chilled crust, spreading evenly with a spatula. Cover tightly and refrigerate for at least 4 hours or overnight to fully set.
- Prepare the Ganache: Place chopped white chocolate and heavy whipping cream in a heat-proof bowl over simmering water (bain-marie). Stir until white chocolate melts smoothly. Remove from heat and stir in pistachio paste until fully combined.
- Apply Ganache: Remove the set cheesecake from the fridge, pour the pistachio ganache evenly over the top, and smooth with a spatula. Create decorative swirls on the surface with an offset spatula or the back of a spoon.
- Garnish and Chill: Sprinkle chopped roasted pistachios and edible dried rose petals along the edges. Refrigerate for at least 30 minutes to allow the ganache to set.
- Serve: Release the cheesecake from the springform pan or cake ring carefully. When slicing, run a knife under hot water and dry it between cuts for clean, elegant slices. Serve chilled and enjoy.
Notes
- For best results, ensure the cream cheese is softened to avoid lumps in the filling.
- Use a sharp knife warmed in hot water and dried before each cut to get clean slices.
- Pistachio paste adds authentic nutty flavor; substitute with finely ground pistachio nuts if unavailable but the texture may differ.
- Do not skip chilling times as they are crucial for the cheesecake to set properly without baking.
- Edible dried rose petals are optional but add a beautiful aesthetic and subtle floral aroma.
- Make sure to bloom and dissolve the gelatin properly to avoid any grainy texture in the filling.
- This dessert keeps well refrigerated for up to 3 days.
Keywords: no-bake, pistachio cheesecake, no-bake cheesecake, pistachio dessert, white chocolate ganache, elegant dessert, no oven cheesecake
