Go Back
+ servings
Pistachio cheesecake on a cake stand.
Print Recipe
5 from 33 votes

Pistachio Cheesecake

A delicious no-bake Pistachio Cheesecake with a crunchy 2 ingredients crust and creamy, airy pistachio cream cheese mousse filling. It's full of natural pistachio flavor and there's no baking involved. It's the easiest pistachio cheesecake recipe ever!
Prep Time30 minutes
Waiting Time6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 444kcal
Author: Katalin Nagy

Ingredients

Crust

  • 140 grams Unsalted butter
  • 300 grams Biscuits/cookies e.g., Digestive biscuits or Graham crackers
  • Pinch of salt

Pistachio Filling & Decor

  • 3 Gelatin sheet 1 gelatin sheet = 1.7g of powdered gelatin
  • 110 grams Heavy Cream 36% fat
  • 120 grams Granulated sugar
  • 260 grams Cream cheese e.g., full-fat Philadelphia and at room temperature.
  • 230 grams Heavy Cream 36% fat, very cold
  • 180 grams Pistachio paste 100% pistachio
  • Crushed pistachio nuts

Instructions

How to make cheesecake crust

  • Melt the butter, allow to cool slightly, and prepare a cake ring set to 16cm /6 inches.
  • Make the crumbs for the crust either by pulsing in a food processor or by placing them in a zip bag and crushing them with a rolling pin. Mix the crumbs with the warm melted butter and a pinch of salt until it comes together.
  • Press the mixture evenly into the sided and base of the Mousse cake ring (adjustable in size). If the mixture is too runny, place it into the fridge for a few minutes before continuing. Place the crust into the freezer whilst preparing the filling.

How to assemble the no bake pistachio cheesecake

  • Soak gelatin sheets into cold water.
  • Heat the smaller amount of heavy cream with sugar and stir as it dissolves. Bring to a simmer, then squeeze out the gelatin and stir it in.
  • Pour the mixture over the pistachio paste, in a mixing bowl and stir to combine. Let the mixture come down to almost room temperature.
  • In another bowl, beat cream cheese with an electric hand mixer until light and fluffy, and then fold in the lukewarm gelatin mixture with the help of a Rubber spatula
  • In a separate bowl, whip heavy cream until soft peaks form and very gently fold into the pistachio cream cheese mixture using a Rubber spatula.
  • Pour or pipe filling into the chilled cheesecake crust and smooth the top with an Offset spatula. Place it into the fridge for 6 hours to allow it to set. Move the remaining filling into a piping bag fitted with a French star nozzle/tip and refrigerate.
  • Carefully remove the cake ring and decorate the pistachio cheesecake with the piped pistachio cream cheese filling and garnish with crushed pistachios.
  • Store the cheesecake covered in the fridge and consume it within 2-3 days. 

Notes

 

  1. Weigh ingredients using a digital scale for precision. Baking is a science. 
  2. Press the crumbs for the crust firmly and evenly into the side and the bottom of your cake ring for the best crust. 
  3. Respect the chilling time; it is needed for the butter to set the crust and for the gelatin to set in the filling. 
  4. Do not over-mix the cream cheese filling, as it can go runny. Make sure it is at room temperature first, or it can go lumpy. 
  5. Make sure to use a flexible rubber spatula to be able to fold the mixtures together correctly. 
  6. Use the cream cheese filling immediately, as it will set in a few hours due to the gelatin. 
  7. Try this cheesecake with different flavors e.g., replacing the pistachio paste with hazelnut butter or peanut butter or enhancing the crust with crushed nuts or freeze-dried berries. 

Nutrition

Calories: 444kcal | Carbohydrates: 18g | Protein: 4g | Fat: 41g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 124mg | Potassium: 81mg | Sugar: 16g | Vitamin A: 1499IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg