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No Bake Pistachio Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 51 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (including ganache preparation)
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No Bake Pistachio Cheesecake is a luscious and elegant dessert featuring a crunchy Golden Oreo and pistachio crust, a creamy pistachio-infused filling, and an optional rich white chocolate pistachio ganache topping. Perfectly chilled and not requiring any baking, it combines smooth, nutty flavors with a hint of sweetness for a refreshing treat that’s ideal for warm weather or special occasions.

Ingredients

Crust

  • 1½ cup Golden Oreo cookie crumbs (crushed in the food processor)
  • ½ cup finely ground pistachio nuts (unsalted and shelled, ground in the food processor)
  • 7 tbsp unsalted butter (melted)

Filling

  • 12 oz spreadable cream cheese
  • 2 tbsp sour cream
  • ¼ cup granulated sugar
  • ⅓ cup pistachio paste
  • 1 tsp vanilla extract
  • 1 cup heavy cream (or double cream)
  • ⅓ cup powdered sugar (sifted if particularly lumpy)

Ganache Topping (Optional)

  • 2 oz white chocolate (finely chopped)
  • ½ cup heavy cream (or double cream)
  • 1½ tbsp pistachio paste

Decoration (Optional)

  • Pistachio nuts
  • Ground pistachios
  • Rose petals

Instructions

  1. Prepare the crust: Line an 8-inch springform pan with parchment paper on the base and around the sides. In a mixing bowl, combine the finely ground pistachios with the Golden Oreo cookie crumbs. Add the melted unsalted butter and mix thoroughly until the crumbs are moist and hold together when pressed.
  2. Form the crust: Pour the crumb mixture into the prepared springform pan. Press the crumbs firmly into the base and about 1 inch up the sides to create an even crust. Place the pan in the refrigerator to chill and set while you prepare the filling.
  3. Whip the cream: In a medium bowl, beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a light whipped cream base that will be folded into the filling.
  4. Make the filling: In a separate large bowl, beat the spreadable cream cheese with sour cream and granulated sugar until smooth and creamy. Add the pistachio paste and continue beating until fully incorporated and smooth.
  5. Combine filling components: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to incorporate fully while maintaining the airiness of the whipped cream for a light texture.
  6. Assemble cheesecake: Spoon the pistachio filling over the chilled crust in the springform pan. Spread the filling evenly and smooth the top with a spatula. Return the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to set firmly.
  7. Prepare ganache topping (optional): While the cheesecake chills, heat ½ cup heavy cream in a saucepan over medium heat until it simmers gently. Stir in 1½ tablespoons pistachio paste and simmer for 2 minutes, avoiding a full boil.
  8. Make ganache: Pour the hot cream mixture over the finely chopped white chocolate in a heatproof bowl. Let sit for about 2 minutes to melt, then stir gently until the ganache is smooth and glossy. Allow it to cool for about 10 minutes before topping the cheesecake.
  9. Decorate and serve: Once the cheesecake is set and the ganache has cooled, spread or drizzle the ganache over the top of the cheesecake. Garnish with pistachio nuts, extra ground pistachios, and optional rose petals for an elegant presentation.

Notes

  • When whipping the cream for the filling, ensure you beat it to stiff peaks to provide a light and airy texture.
  • For best results, chill the cheesecake overnight to allow the flavors to meld and the filling to set properly.
  • The ganache topping is optional but adds a rich, creamy pistachio and white chocolate layer that complements the cheesecake beautifully.
  • If you don’t have pistachio paste, you can substitute with finely ground pistachios blended with a little honey or neutral oil to achieve similar texture and flavor.
  • Be careful not to boil the cream when making the ganache to avoid curdling the white chocolate.

Find it online: https://ivysrecipes.com/no-bake-pistachio-cheesecake-recipe/