Make a silky No-Bake Pistachio Cheesecake with a buttery crust and rich pistachio flavour. No oven needed, just chill and enjoy!
Recipe
The Ultimate No-Bake Pistachio Cheesecake
One Sixty Degrees
10-12
30 minutes
0 minutes
This No-Bake Pistachio Cheesecake is a dreamy, elegant dessert that's as easy to make and delicious. With a smooth pistachio-infused cream cheese filling and a crisp cookie crust, it sets beautifully in the fridge with no baking required. Topped with crushed pistachios, it’s the perfect showstopper for warm weather entertaining or any time you want a nutty, no-fuss treat.
Ingredients
325g Raw Shelled Pistachios
- 250g Digestive Biscuits
- 125g Unsalted Butter, melted
- 675g Full-fat Cream Cheese
- 150g Whitworths Icing Sugar
- 50g Soured Cream
- 1.5 tsp Vanilla Extract
- 300ml Double Cream
- Whitworths Demerara Sugar, for sprinkling (optional)
Directions
- Put the biscuits in a food processor and blitz until they resemble fine crumbs. If you don’t have a food processor, place the biscuits in a food bag and crush with a rolling pin.
- Add 75g of the pistachios to the biscuit crumbs and blitz again.
- Stir in the melted butter until fully combined.
- Transfer the biscuit crumb mixture into an 8-inch round springform tin, spreading it evenly across the base. Press the mixture down firmly to pack it.
- Refrigerate the tin for 30 minutes to allow the base to set.
- Place the remaining pistachios in a pan of hot water for 1 minute.
- Drain the pistachios and rub them in a tea towel to remove the skins.
- Add the skinned pistachios to a food processor and blitz for about 5 minutes until a thick paste forms.
- Gradually add 100ml cold water and blitz until smooth. Set the pistachio paste aside.
- In a large bowl, beat the cream cheese and icing sugar together using a stand mixer or an electric hand whisk until just combined.
- Mix in the soured cream and vanilla extract, followed by the pistachio paste.
- Whip the double cream until it forms stiff peaks, then gently fold it into the cheesecake mixture.
- Spread the cheesecake mixture evenly on top of the chilled biscuit base.
- Sprinkle with crushed pistachios, then refrigerate the cheesecake for a minimum of 6 hours or ideally overnight to fully set.
- Once chilled and set, carefully release the cheesecake from the tin and optionally sprinkle with demerara sugar.
- Slice using a sharp knife and enjoy!