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- 1 ½ cups unsalted pistachio nuts, shelled (reserve a handful for garnish) - 1 cup graham cracker crumbs - 16 oz cream cheese, softened at room temperature - 1 cup heavy whipping cream, chilled The main ingredients create a rich and creamy cheesecake. The pistachios add a nutty flavor. The graham cracker crumbs form the crust. Cream cheese gives the filling its texture. Heavy whipping cream makes it light and fluffy. - Green food coloring - Garnishing pistachios - ½ cup powdered sugar You can add green food coloring for a fun touch. Garnishing pistachios spruce up the look. Powdered sugar sweetens the filling and makes it smooth. These optional ingredients can enhance your cheesecake in different ways. {{ingredient_image_2}} - Mixing Ingredients Start by grabbing a medium bowl. Add 1 ½ cups of shelled pistachios, 1 cup of graham cracker crumbs, and 4 tablespoons of melted butter. Mix these together until everything is well combined. You want every crumb to be coated in butter. - Forming the Crust Now, take the mixture and press it firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it tightly. This forms a solid base for your cheesecake. Once done, place the pan in the fridge while you make the filling. - Beating the Cream Cheese In a large bowl, use an electric mixer to beat 16 ounces of softened cream cheese. Mix on medium speed until it’s smooth and creamy, with no lumps. Gradually add in ½ cup of powdered sugar and 1 teaspoon of pure vanilla extract. Keep mixing until it is fully blended. - Incorporating Whipped Cream In another bowl, whip 1 cup of chilled heavy cream until stiff peaks form. This may take about 3-5 minutes. Gently fold this whipped cream into the cream cheese mixture with a spatula. Be careful not to deflate the whipped cream. - Adding Pistachios Next, fold in 1 cup of finely chopped pistachios into the cream cheese filling. This adds both flavor and crunch. Mix gently to ensure even distribution without losing volume. - Pouring the Filling Take the chilled crust from the fridge. Pour the pistachio filling over the crust. Use a spatula to smooth the top for an even layer. This step is key for a beautiful presentation. - Chilling the Cheesecake Cover the cheesecake with plastic wrap and place it in the fridge. Let it chill for at least 4 hours, or overnight for the best flavor. This time allows the cheesecake to set properly and enhances its taste. Ensuring Stiff Peaks To get the best texture, whip the heavy cream well. Use a clean bowl and beaters. Start at a low speed to mix, then increase to medium-high. Whip until stiff peaks form. This should take about 3-5 minutes. Stiff peaks hold their shape and make the cheesecake light and fluffy. Folding Techniques When mixing the whipped cream into the cream cheese, be gentle. Use a spatula to fold the cream in slowly. Start with a small amount of whipped cream. This makes it easier to combine. Continue to add the rest, folding carefully. This helps keep the air in the whipped cream, making the cheesecake airy. Garnishing Ideas For a beautiful finish, top the cheesecake with whole pistachios. You can also add a sprinkle of chopped pistachios for texture. For extra flair, add a dollop of whipped cream on each slice. If you want color, consider using a few drops of green food coloring in the filling. Serving Suggestions Serve the cheesecake chilled for the best taste. Use a warm knife to slice through the creaminess easily. Pair each slice with a cup of coffee or tea for a delightful treat. This dessert is great for parties or family gatherings, providing a stunning centerpiece for your table. Pro Tips Use Fresh Pistachios: Ensure your pistachios are fresh and not stale for the best flavor and texture. Stale nuts can affect the overall taste of your cheesecake. Chill Thoroughly: Allow the cheesecake to chill for at least 4 hours, but overnight is recommended for the flavors to meld and the texture to firm up perfectly. Whip Cream Properly: Make sure your heavy cream is well-chilled before whipping. This ensures you achieve stiff peaks more easily and a light, airy texture in your cheesecake. Garnish Creatively: Get creative with your garnishes! Use a mix of whole pistachios, whipped cream, and even edible flowers to make your cheesecake visually stunning. {{image_4}} Different Nut Options You can change the flavor by using other nuts. Almonds, walnuts, or pecans work well. Each nut gives a unique taste. Try mixing them with pistachios for fun flavor combos. Using Flavored Cream Cheese Flavored cream cheese adds a twist to the cheesecake. Options like vanilla or almond can enhance the taste. Look for cream cheese with fruit flavors too. Just remember to keep the flavors balanced. Scaling the Recipe You can easily adjust the recipe for more or fewer servings. Double the ingredients for a big gathering. For smaller groups, halve the recipe. Just keep the same steps and ratios. Mini Cheesecake Options Mini cheesecakes are a fun way to serve this dessert. Use a muffin pan instead of a springform pan. Line the cups with cupcake liners for easy removal. This way, everyone can enjoy their own little slice! To keep your no-bake pistachio cheesecake fresh, store it in the fridge. Place it in an airtight container or cover it tightly with plastic wrap. This prevents it from absorbing other smells. Your cheesecake will stay good for about 4 to 5 days. - Best Practices for Storage: Always chill the cheesecake for at least 4 hours before serving. This helps it set properly. Avoid cutting into it too soon. Each slice will hold its shape better if you wait. - Shelf Life of No-Bake Cheesecake: If stored correctly, the cheesecake lasts up to 5 days. After that, it might lose its taste and texture. If you want to save some for later, freezing is a great option. I recommend freezing for longer storage. - How to Freeze the Cheesecake: Wrap the cheesecake tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This keeps it safe from freezer burn. You can freeze it for up to 2 months. - Thawing and Serving After Freezing: To enjoy your cheesecake again, move it to the fridge to thaw overnight. This slow thaw helps maintain its texture. Once thawed, serve it cold and enjoy! The cheesecake needs about 4 hours to set. I always recommend chilling it overnight for the best flavor and texture. This extra time helps the cream cheese blend with the pistachios. The longer it chills, the firmer it gets. Yes, you can use other nuts! Almonds and walnuts are popular choices. They both add nice flavors and textures. Just chop them finely, and mix them into the filling like you would with pistachios. You can also try hazelnuts for a unique twist. Absolutely! You can make this cheesecake a day or two ahead of time. It stores well in the fridge. Just cover it tightly with plastic wrap after it sets. This way, it will be ready when you need it. If you want to freeze it, make sure to wrap it well to prevent freezer burn. You now have a clear guide to making a delicious no-bake pistachio cheesecake. We covered key ingredients, step-by-step instructions, and tips for the best outcome. Keeping your cheesecake fresh with proper storage helps maintain its great taste. Feel free to get creative with flavors and serving sizes. Whether for a special occasion or just a treat, this cheesecake will impress anyone. Enjoy your baking journey and the tasty results!

No-Bake Pistachio Cheesecake

A creamy and delicious no-bake cheesecake made with pistachios, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups unsalted pistachio nuts, shelled (reserve a handful for garnish)
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened at room temperature
  • 0.5 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 0.25 cup additional pistachios, chopped, for garnish
  • a few drops green food coloring (optional)

Instructions
 

  • In a medium mixing bowl, combine 1 ½ cups of shelled pistachio nuts (set aside a handful for later use), graham cracker crumbs, and melted butter. Stir thoroughly until the mixture is well-blended and the crumbs are evenly coated in butter.
  • Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a flat measuring cup or your fingers to ensure it's tightly packed. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is smooth and creamy without lumps. Gradually add in the powdered sugar, followed by the vanilla extract, mixing until fully incorporated and well combined.
  • In a separate bowl, use a hand mixer to whip the chilled heavy cream until stiff peaks form—this may take about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the whipped cream. If you’re adding green food coloring, incorporate a few drops until you achieve your preferred shade of green.
  • Incorporate 1 cup of finely chopped pistachio nuts into the cream cheese mixture, gently folding them in to distribute flavor and texture throughout the filling.
  • Pour the prepared pistachio filling over the chilled crust, smoothing the top with a spatula for an even surface.
  • Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours to set. For the best results, allow it to chill overnight, giving the flavors time to develop.
  • Once the cheesecake is set, carefully remove the sides of the springform pan. Garnish the top with the reserved whole pistachios and sliced pieces for serving.

Notes

For an elegant touch, serve each slice adorned with a dollop of freshly whipped cream and a sprinkle of chopped pistachios.
Keyword cheesecake, no-bake, pistachio