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Easy No Bake Pistachio Cheesecake

A thick slice of creamy, light green no bake pistachio cheesecake on a white plate, topped with chopped pistachios.
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Make this creamy, rich no bake pistachio cheesecake without turning on your oven. This simple recipe uses a buttery crust and a smooth, chilled pistachio filling for a perfect make ahead dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy whipping cream, cold
  • 1/2 cup pistachio paste or finely ground, unsalted pistachios
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Green food coloring (optional, for color)
  • 1/4 cup chopped pistachios (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully combined.
  3. Add flavor and liquid: Mix in the pistachio paste (or ground pistachios), vanilla extract, and almond extract. If using food coloring, add a few drops until you reach your desired shade of green.
  4. Whip the cream: In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form.
  5. Fold together: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  6. Assemble and chill: Pour the filling over the chilled crust and smooth the top with a spatula. Cover the pan loosely with plastic wrap.
  7. Chill the cheesecake for at least 6 hours, or preferably overnight, until completely firm.
  8. To serve, carefully remove the sides of the springform pan. Sprinkle the top with chopped pistachios before slicing.

Notes

  • For a firmer set, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the cream cheese mixture before folding in the whipped cream.
  • If you prefer a different crust, substitute the graham cracker crumbs with digestive biscuits or vanilla wafer crumbs.
  • To make your own pistachio paste, blend shelled, unsalted pistachios in a food processor until they form a fine meal, then continue processing until a paste forms, scraping down the sides as needed.

Nutrition

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