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No bake piastachio cheesecake

No bake piastachio cheesecake

No-Bake Pistachio Cheesecake is a creamy, indulgent dessert that combines the rich flavors of cheesecake with the unique taste of pistachios, all without the need for baking. Easy to make and perfect for any occasion, this dessert is sure to impress your guests while providing a delightful treat.
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Prep Time 25 minutes
Total Time 5 hours 25 minutes
Servings 8

Ingredients
  

For the crust:

  • 1 ¾ cups 210 g graham cracker crumbs (about 14 crackers)
  • 6 tablespoons 85 g unsalted butter, melted
  • ¼ cup 50 g granulated white sugar

For the filling:

  • 1 ¼ cups 300 ml cold heavy whipping cream
  • 24 ounces 3 packages full-fat cream cheese, softened to room temperature
  • 1 cup 113 g confectioners' sugar
  • 3.4 ounces 1 package instant pistachio pudding mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ cup 57 g sour cream
  • ¼ cup chopped pistachios for garnish

Instructions
 

For the crust:

  • In a food processor, add the graham crackers and pulse until they turn into fine crumbs. Alternatively, you can place them in a large plastic bag, seal it shut, and use a rolling pin (or meat cleaver) to crush them into crumbs. You’ll need 1 ¾ cups (210 g) of graham cracker crumbs (about 14 crackers).
  • Transfer the crumbs to a mixing bowl and add the melted butter and sugar. Use a spatula to mix until well combined, using 6 tablespoons (85 g) of unsalted butter and ¼ cup (50 g) of granulated white sugar.
  • Pour the mixture into a 9-inch springform pan. Press the crumbs down and up the sides using the bottom of a measuring cup to pack them tightly so the crust holds together. Freeze the crust for 30 minutes while you prepare the cheesecake filling.

For the filling:

  • In a large mixing bowl, whip the heavy cream until stiff peaks form. This can be done in a stand mixer with the whisk attachment at high speed for about 3 minutes, or using a hand mixer, or by whisking by hand (though this will take longer). The peaks should stand on their own when you lift the beaters out of the bowl. Refrigerate until ready to use, using 1 ¼ cups (300 ml) of cold heavy whipping cream.
  • In another large mixing bowl, beat the cream cheese and sugar together until light and fluffy, on medium-high speed for about 2 to 3 minutes, using 24 ounces (3 packages) of full-fat cream cheese and 1 cup (113 g) of confectioners' sugar.
  • Add the pistachio pudding mix, vanilla extract, almond extract, and sour cream, mixing on medium speed until smooth for about 1 minute, using 3.4 ounces (1 package) of instant pistachio pudding mix, 1 teaspoon of vanilla extract, 1 teaspoon of almond extract, and ¼ cup (57 g) of sour cream.
  • Gently fold in the whipped cream from the first step until no streaks remain.
  • Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust, smoothing the top. Cover the springform pan with plastic wrap or tin foil (ensuring it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (preferably overnight for the best results).
  • When ready to serve, run a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan, then remove the springform pan. Cut into slices and serve, ideally with homemade whipped cream and a sprinkle of chopped pistachios, using ¼ cup of chopped pistachios for garnish.

Notes

Storage: This no-bake cheesecake can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.
Freezing: Once the cheesecake has set in the fridge, you can freeze it or any leftovers for up to 3 months. Be sure to wrap it in several layers of plastic wrap, followed by a final layer of tin foil.