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.
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.