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No-Bake Pistachio Cheesecake Recipe

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★★★★★

4.9 from 93 reviews

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.

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

  1. 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.
  2. 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.
  3. Bloom Gelatin: In a small bowl, combine gelatin powder with water and let it bloom for 5 minutes while setting it aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://foodbylina.com/no-bake-pistachio-cheesecake-recipe/