No-Bake Pistachio Cheesecake (Print Version)
# Ingredients:
→ For the cookie crust
01 -
120g butter cookies or graham crackers, finely crushed
02 -
75g unsalted butter, melted
03 -
A pinch of sea salt to enhance flavor
→ For the pistachio cream filling
04 -
200g heavy whipping cream, cold
05 -
300g mascarpone cheese, at room temperature
06 -
2 packets whipped cream stabilizer (about 16g total)
07 -
30g granulated sugar
08 -
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
09 -
200g cream cheese, softened
10 -
150g pistachio cream spread (store-bought or homemade)
→ For the topping
11 -
150g pistachio cream spread for drizzling
12 -
3 tablespoons pistachios, roughly chopped
# Instructions:
01 -
Line the bottom of an 8-inch (20cm) springform pan with parchment paper. In a medium bowl, combine the finely crushed cookies with melted butter and a pinch of salt until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Refrigerate while preparing the filling.
02 -
In a large bowl, use an electric mixer to whip the heavy cream, mascarpone, sugar, vanilla sugar, and whipped cream stabilizer until stiff peaks form. In a separate bowl, mix the cream cheese and pistachio cream until smooth. Gently fold the pistachio mixture into the whipped cream mixture using a spatula, maintaining as much air as possible for a light texture.
03 -
Spoon the pistachio cream filling onto the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any air bubbles. Cover with plastic wrap and refrigerate for at least 2-3 hours until the filling is set.
04 -
When ready to serve, gently warm the pistachio cream for the topping in a small bowl over hot water or in short bursts in the microwave until just pourable. Drizzle or spread over the top of the chilled cheesecake, then immediately sprinkle with chopped pistachios. Return to the refrigerator for 30 minutes to set the topping before slicing.
# Notes:
01 -
For best results, use an 8-inch (20cm) springform pan, which creates the perfect height-to-width ratio for this dessert.
02 -
The cheesecake needs at least 2 hours of chilling time to properly set, but overnight refrigeration will yield the best flavor and texture.