No-Bake Pistachio Cheesecake

This no-bake pistachio cheesecake is a make-ahead dessert with a nutty, gently sweet filling and a crisp biscuit base. Its soft green colour and creamy texture make it a lovely centrepiece for a gathering, especially when you want a cheesecake without turning on the oven.

A balanced, creamy filling

Pistachio cream brings the main flavour, while full-fat cream cheese adds a touch of freshness and mascarpone makes the filling richer and smoother. Whipped cream lightens the mixture, so the result is creamy rather than overly dense. A base made with both wholegrain and butter biscuits adds a little more depth than one made with butter biscuits alone; ground pistachios are an optional way to reinforce the nutty flavour.

Why chilling matters

For a filling that holds its shape, the whipped cream needs to be firm before it is folded gently into the cheese mixture. San-apart helps the cheesecake set, but it still needs plenty of time in the refrigerator. Chilling it overnight, or for at least 12 hours, gives it a firmer texture and makes it easier to slice than a shorter chill.

Serving ideas

A little pistachio cream spread over the top makes a simple finish. Chopped pistachios add crunch, while white chocolate shavings bring extra sweetness. For clean slices, wipe the knife between cuts. The cheesecake can be made a day ahead and kept well chilled; it will keep in the refrigerator for about two to three days.

No-Bake Pistachio Cheesecake

Sometimes you want a cheesecake that doesn’t need an oven, and that’s exactly when this no-bake pistachio cheesecake really shines. I especially like recipes like this on warm days or when the kitchen is already busy enough. The filling is mild, nutty and pleasantly soft, yet still firm enough to slice. The pistachio cream gives the cake not only its flavour but also a lovely pale green colour that immediately makes an impression on the table. If you enjoy making no-bake cheesecakes ahead of time, you’ll love this recipe, as it sets especially well in the fridge overnight.

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Prep Time 30 minutes mins

Chilling Time (minimum) 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Course No-Bake Cheesecakes

Servings 12 slices

Calories 470 kcal

Equipment

• 26 cm springform pan
• Baking paper
• Hand mixer
• Bowl
• spatula

Ingredients

  

base

• 85 g wholegrain biscuits
• 95 g butter biscuits
• 90 g butter, melted
• 10 g ground pistachios, optional

filling

• 455 g full-fat cream cheese
• 270 g mascarpone
• 235 ml whipping cream
• 65 g Icing sugar
• 40 ml San-apart
• 150 g pistachio cream

Instructions

 

Prepare the base

• Line the base of the springform pan with baking paper. Finely crush the wholegrain biscuits and butter biscuits, either in a blender or in a freezer bag with a rolling pin. Mix with the melted butter and, if desired, the ground pistachios until the mixture has the consistency of damp sand.
• Put the biscuit mixture into the springform pan and press it down firmly and evenly. An upside-down glass or measuring cup usually works especially well in a small kitchen, as it helps make the base nice and level. Then chill the pan so the base can set.

Mix the filling

• Put the cream cheese, mascarpone, icing sugar and pistachio cream in a large bowl and mix until smooth. The ingredients are best not ice-cold, as this makes the mixture much smoother. Mix only until everything is combined.

Fold in the cream

• Whip the cream with the San-apart until stiff. It should be very firm so the filling will slice cleanly later. Then carefully fold the cream into the pistachio mixture in batches. It’s best to use a spatula rather than mixing vigorously, to keep as much air in the mixture as possible.

Assemble the cheesecake

• Spread the filling over the well-chilled base and smooth it out. For an especially neat finish, smooth the top with a small offset spatula or the back of a spoon.

Chill

• For best results, leave the no-bake pistachio cheesecake to set in the refrigerator overnight, or for at least 12 hours. This setting time is especially worthwhile for no-bake cheesecakes, as the texture is much better the next day.

Finish

• Before serving, spread a little pistachio cream over the surface. Decorate with chopped pistachios or a little white chocolate, if desired. For neat slices, briefly wipe the knife between cuts.

Notes

• The cheesecake can easily be made the day before and is even a little better the next day.
• If the pistachio cream is very firm, you can warm it very briefly to make it easier to spread as a topping.
• If you prefer it less sweet, use only chopped pistachios for the topping and leave out the white chocolate.
• You can use only butter biscuits instead of wholemeal biscuits, which will make the base a little milder.
• When kept well chilled, the cake will keep in the refrigerator for about 2 to 3 days.

Keyword Cream, Cream cheese, Mascarpone, Pistachio cream, Pistachios