No-Bake Pistachio Cheesecake
Made with real pistachios, this No-Bake Pistachio Cheesecake recipe features pistachio digestive biscuit crust, pistachio cheesecake filling, and white chocolate pistachio ganache. Perfect dessert for pistachio lovers!
Servings: 6-inch/15 cm cake
Ingredients
Crust
- 5.3 oz (150 gr) digestive biscuits, (about 1 1/4 cups crumbs)
- 6 tbsp (50 gr) roasted pistachios
- 1/3 cup (75 gr) unsalted butter, melted
Pistachio Cheesecake Filling
- 8.8 oz (250 gr) cream cheese, softened
- 1/2 cup (65 gr) confectioners' sugar
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin powder, optional
- 1 1/2 tbsp water, optional
- 1/3 cup (130 gr) pistachio paste
- 1/2 cup (120 ml) heavy whipping cream
Pistachio Ganache
- 1/3 cup (60 gr) white chocolate, roughly chopped
- 1/4 cup (60 ml) heavy whipping cream
- 2 tbsp (30 gr) pistachio paste
Decoration
- Roasted pistachios, roughly chopped
- Edible dried rose petals
Instructions
Crust
- 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 digestive biscuits into a plastic bag and crush them into fine crumbs with a rolling pin. Add roughly chopped roasted pistachios.
- Mix the mixture with melted butter until the crumbs are moistened.
- Pour and crumbs into a 6-inch/15 cm cake ring or springform pan (If using a cake ring, line the bottom with a cake board or other flat surface). Press the crumbs, spreading them about 2-inch/5 cm up the side. Press flat with a tall glass.
- Chill the crust in the refrigerator for at least 30 minutes.
Pistachio Cheesecake Filling
- In a small bowl, bloom gelatin powder with water for 5 minutes. Set aside.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, and vanilla extract until smooth and well combined. Set aside.
- Heat the gelatin mixture in a microwave or over a water bath until it is dissolved. Pour the dissolved gelatin into the cream cheese mixture and beat until well incorporated.
- Add pistachio paste and beat until well incorporated.
- In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined.
- Pour the cheesecake batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.
Pistachio Ganache
- Add chopped white chocolate and heavy whipping cream in a small heat-proof bowl. Place the bowl over but not touching simmering water in a saucepan (bain-marie). Stir until the white chocolate has melted.
- Remove the bowl from the saucepan. Add pistachio paste and stir until well incorporated.
- Remove the cheesecake from the fridge. Pour the ganache on top. Spread evenly using a spatula. Make a swirl on top using an offset spatula or the back of a spoon.
- Sprinkle chopped pistachios and dried rose petals on the edges.
- Chill the cheesecake in the fridge for at least 30 minutes to let the ganache set.
- Release the cheesecake from the springform pan and transfer to a serving dish or cake stand. Run a knife under hot water and wipe dry in between each cut when slicing the cheesecake for clean slices.
Notes
Gelatin powder is an optional ingredient. Adding it will make the cheesecake sturdier and more stable.
You can double the recipe to fit an 8-inch/20 cm pan.
Nutrition
Serving: 1whole cake | Calories: 4288kcal | Carbohydrates: 282g | Protein: 77g | Fat: 330g | Saturated Fat: 156g | Polyunsaturated Fat: 41g | Monounsaturated Fat: 107g | Trans Fat: 3g | Cholesterol: 634mg | Sodium: 1695mg | Potassium: 2739mg | Fiber: 23g | Sugar: 161g | Vitamin A: 8409IU | Vitamin C: 7mg | Calcium: 809mg | Iron: 14mg
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