Easy No-Bake Pistachio Cheesecake

 

Easy No-Bake Pistachio Cheesecake

 

This creamy no-bake pistachio cheesecake is mild, nutty, and best whilst you don’t need to turn at the oven. It’s simple to put together and only wishes a few primary ingredients.

Prep Time

20 mins + chilling time

Serves

8 slices

Ingredients

Crust

two hundred g digestive biscuits (or graham crackers)

a hundred g butter, melted

Filling

250 g cream cheese, softened

2 hundred ml whipping cream, bloodless

½ cup powdered sugar (regulate to flavor)

½ cup pistachio paste or finely floor pistachios

1 tsp vanilla extract

1 tbsp lemon juice (optionally available)

Topping (optional)

Chopped pistachios

White chocolate drizzle

Extra pistachio paste

Instructions

1. Prepare the crust

Crush the biscuits into first-rate crumbs the usage of a food processor or rolling pin. Mix with melted butter until combined. Press firmly into the base of a springform pan or dish. Refrigerate for 10 minutes to set.

2. Whip the cream

In a chilly bowl, beat the whipping cream till gentle peaks form. Set apart.

3. Make the filling

In every other bowl, beat the cream cheese and powdered sugar until easy and creamy. Add pistachio paste (or floor pistachios), vanilla extract, and lemon juice. Mix till fully blended.

4. Combine

Gently fold the whipped cream into the pistachio aggregate till light and fluffy.

5. Assemble

Spread the filling evenly over the chilled crust. Smooth the pinnacle with a spatula.

6. Chill

Refrigerate for as a minimum four hours, or overnight for nice outcomes.

7. Decorate and serve

Before serving, sprinkle chopped pistachios on top or drizzle with white chocolate. Slice and experience.

Helpful Tips

If you don’t have pistachio paste, mixture roasted pistachios with a bit milk or cream until clean.

For greater creaminess, mix in 2–three tablespoons of melted white chocolate.

This recipe also works properly in small dessert cups for man or woman servings.

Always chill very well so the cheesecake sets nicely.