Description
This No Bake Pistachio Cheesecake is a luscious, creamy dessert perfect for those who love pistachio flavors without the hassle of baking. Featuring a buttery biscuit crust and a smooth pistachio cream cheese filling, topped with fresh strawberries and extra pistachio spread, this recipe is an elegant and effortless treat that sets beautifully in the refrigerator.
Ingredients
Scale
Crust
- 200 grams biscuits
- 45 grams melted butter
Filling
- 500 grams cream cheese, room temperature
- 150 grams pistachio spread
- 100 grams powdered sugar
- 200 grams heavy whipping cream (35%), chilled
Topping
- 100 grams pistachio spread
- Fresh strawberries, for garnish
Instructions
- Prepare the Biscuit Crust: Crush the biscuits finely using a food processor, blender, or rolling pin. Melt the butter and combine it thoroughly with the crushed biscuits until the mixture resembles wet sand, ensuring the crumbs are fully coated to form a solid base.
- Press the Crust and Freeze: Lightly grease your cheesecake pan. Press the biscuit mixture firmly and evenly into the bottom and slightly up the sides of the pan. Place the pan in the freezer to chill and solidify while preparing the filling.
- Make the Pistachio Cheesecake Filling: In a clean bowl, mix the room-temperature cream cheese with the pistachio spread until smooth and fully incorporated to create a creamy base.
- Whip the Heavy Cream: In a chilled bowl, combine the heavy cream and powdered sugar. Whip until soft peaks form, being careful not to over-whip to maintain a light texture.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese and pistachio mixture in three parts, keeping the mixture airy and smooth to preserve lightness.
- Assemble and Chill: Pour the filling over the prepared crust and smooth the top. Cover with plastic wrap or a tray to protect it, then refrigerate for at least 8 hours or overnight to allow the cheesecake to set firmly and develop flavors.
- Garnish and Serve: Once set, spread the additional pistachio spread evenly over the top. Decorate with fresh strawberries and optionally crushed pistachios for an inviting presentation. Slice and serve chilled.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- Do not over-whip the heavy cream to prevent it from turning into butter.
- Press the crust firmly to create a sturdy base that holds the filling well.
- Refrigerating for at least 8 hours is crucial for the cheesecake to set properly.
- For a stronger pistachio flavor, you can lightly toast crushed pistachios for garnish.
