No Bake Pistachio Cheesecake (Print)

Creamy pistachio filling on a buttery biscuit base, no oven needed. A rich make-ahead dessert for any occasion.

# Ingredient list:

→ Biscuit Base

01 - 7 oz digestive biscuits (or graham crackers)
02 - 2.8 oz unsalted butter, melted

→ Pistachio Cheesecake Filling

03 - 10.6 oz cream cheese, softened
04 - 0.85 cup heavy whipping cream, cold
05 - 3.5 oz pistachio paste
06 - 2.8 oz powdered sugar
07 - 1 tsp vanilla extract

→ Topping

08 - 1.4 oz shelled pistachios, roughly chopped
09 - White chocolate shavings or additional pistachio paste (optional)

# Directions:

01 - Pulse the digestive biscuits in a food processor until fine crumbs form. Alternatively, place them in a sealed zip-top bag and crush thoroughly with a rolling pin.
02 - Pour the melted butter over the biscuit crumbs and stir until the mixture is evenly moistened. Press firmly and evenly into the bottom of an 8-inch springform pan. Refrigerate for 20 minutes to allow the base to firm up.
03 - In a large mixing bowl, beat the softened cream cheese, pistachio paste, powdered sugar, and vanilla extract together using an electric mixer until completely smooth and lump-free.
04 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk.
05 - Gently fold the whipped cream into the pistachio-cheese mixture in three additions, using a spatula and sweeping motions to preserve as much volume and air as possible.
06 - Spoon the filling over the chilled biscuit base and spread evenly. Smooth the surface with an offset spatula.
07 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is fully set and firm to the touch.
08 - Just before serving, scatter the chopped pistachios and any optional toppings over the surface. Release the springform ring, slice into 8 portions, and serve chilled.

# Expert Tips:

01 -
  • No oven means no cracked tops, no water baths, and no stress about overbaking, which honestly makes this the most forgiving cheesecake you will ever attempt.
  • The pistachio paste does all the heavy lifting for flavor, so even though the ingredient list is short, every single bite tastes like something from a professional bakery.
02 -
  • If your cream cheese is even slightly cold when you mix it, you will end up with tiny white lumps scattered through your beautiful green filling, and there is no way to fix it once they appear.
  • The cheesecake needs the full four hours in the fridge to set properly, and cutting it early will cause the slices to slump and spread into sad little puddles on the plate.
03 -
  • If you want that vivid green color without relying entirely on pistachio paste, a single tiny drop of green food coloring mixed into the filling does the trick, but go easy because a little goes a shockingly long way.
  • Chilling your mixing bowl and beaters in the freezer for ten minutes before whipping the cream cuts your whipping time in half and gives you stiffer, more stable peaks that fold in beautifully.

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