I love how this pistachio cheesecake turns out every time. It is SUPER creamy, rich, and packed with pistachio goodness, with extra pistachios in every layer. It looks fancy, but honestly, it's way easier to make than it seems, and I'm obsessed!
Pistachio Cheesecake
I’ve been making this recipe for three years, and it turns out amazing every time. And the best part? No eggs, no gelatin, no oven, no water bath. Just chill, slice, and enjoy!
Since I had some pistachio cream spread left over from my Dubai Chocolate Bar Recipe, instead of letting it sit around, I thought, why not turn it into something delicious and make my go-to cheesecake?
I went all in on pistachios because, let’s be honest, when it comes to pistachios, more is more. I couldn’t help myself and packed them into every layer: the crust, the filling, and even on top too.
I have never added pistachios to the crust before, but honestly, I’m obsessed now. It gives the perfect crunch and takes the pistachio flavor to the next level.
This cheesecake is rich, nutty, and so delicious. I love serving a slice with a cup of Drinkable Yogurt or Hibiscus Tea (Karkade).
You'll Need
Here are the ingredients you'll need to make this no-bake cheesecake.
- Digestive biscuits: Feel free to use any biscuits or cookies you prefer for the crust, such as graham crackers or Oreos.
- Butter: I use unsalted melted butter to ensure the crust sets firmly when chilled.
- Pistachios: I use unsalted pistachios in every layer of this dessert.
- Cream cheese: I use Philadelphia cream cheese at room temperature.
- Pistachio cream spread ( pistachio butter): I highly recommend using high-quality pistachio cream spread for the best flavor.
- Icing sugar: To sweeten the filling. I highly recommend sifting the icing sugar before using it to prevent any lumps in the filling.
- Vanilla extract: Just for flavor.
- Heavy cream: I use heavy cream for a rich cream cheese filling. I use it COLD.
Find the quantities in the recipe card.
How To Make Pistachio Cheesecake
Step 1: Line an 23 cm springform pan with parchment paper.
Step 2: (Make the crust) Add the biscuits and pistachios to the food processor and beat until they become crumbs.
Tip: alternatively, put the biscuits and pistachios in a ziplock bag and beat with a rolling pin until they become crumbs.
Step 3: Transfer the crumb mixture into a mixing bowl, add the melted butter and mix well until combined.
Step 4: Press the mixture into the bottom of the springform pan and refrigerate until the filling is finished.
Step 5: (Make the cheesecake filling) Add the cream cheese, vanilla extract and pistachio cream spread in a mixing bowl and whisk with the electric mixer until smooth.
Step 6: In another bowl, add the cold heavy cream and icing sugar and whisk with the electric mixer or stand mixer until a stiff peak forms (DON'T overmix).
Step 7: Fold the whipped cream into the cream cheese mixture, then fold in the crushed pistachios.
Step 8: Equally, spread the filling on top of the base and put it in the fridge for at least 5 hours (I keep them overnight to firm up).
Step 9: (Decorate the cheesecake) Sprinkle the crushed pistachios all around the edges of the cheesecake.
Step 10: Remove it from the springform pan and transfer it to a serving plate. Serve or store in the fridge.
For more cheesecake recipes, check Raspberry Cheesecake and Baked Chocolate Cheesecake; both are so delicious.
Pro Tips
- This no-bake cheesecake is perfect for making a day ahead of time because it needs to chill for at least 5 hours; I chill it overnight.
- Use cream cheese at room temperature to prevent lumps in the cheesecake filling.
- Wipe your knife with a wet kitchen towel after each cut for clean slices.
- Store leftovers in the fridge in a sales container for 3-4 days.
How To Freeze Cheesecake?
I like to freeze my cheesecake in individual slices. First, I flash-freeze them, then wrap each slice tightly in plastic wrap and store them in a sealed container in the freezer for up to 2 months.
More Pistachio Recipes
- Pistachio Brownies
- Dubai Chocolate Bar Recipe
- Egyptian Baklava
- Kunafa Dessert
- Galaktoboureko - Greek Custard Pie
- Honey Roasted Mixed Nuts
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Recipe
Pistachio Cheesecake
Equipment
- Electric mixer
Ingredients
For the crust
- 360 g Digestive biscuits
- ½ cup unsalted Butter, melted
- ¼ cup pistachios
For the cheesecake filling
- 2x165 g Philadelphia cream cheese, room temperature
- 300 g pistachio cream spread
- 300 ml heavy cream, cold
- 1 teaspoon vanilla extract
- 2 tablespoon Icing sugar
- ¼ cup pistachios, crushed
For decoration
- 2 tablespoon pistachios, crushed
Instructions
- Make the crust: Line an 23 cm springform pan with parchment paper. Add the biscuits and pistachios to the food processor and beat until they become crumbs.
- Transfer the crumb mixture into a mixing bowl, add the melted butter and mix well until combined.
- Press the mixture into the bottom of the springform pan and refrigerate until the filling is finished.
- Make the cheesecake filling: Add the cream cheese, vanilla extract and pistachio cream spread in a mixing bowl and whisk with the electric mixer until smooth.
- In another bowl, add the heavy cream and icing sugar and whisk with the electric mixer or stand mixer until a stiff peak forms (DON'T OVERMIX).
- Fold the whipped cream into the cream cheese mixture, then fold in the crushed pistachios.
- Equally, spread the filling on top of the base and put it in the fridge for at least 5 hours (I keep them overnight).
- Decorate the cheesecake: Sprinkle the crushed pistachios all around the edges of the cheesecake.
- Remove it from the springform pan and transfer it to a serving plate. Serve!
Notes
- Use cream cheese at room temperature to prevent lumps in the cheesecake filling.
- If you don't have a food processor, put the biscuits and pistachios in a ziplock bag and beat them with a rolling pin until they become crumbs.
- Store leftovers in the fridge in a sales container for 3-4 days.
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