Pistachio Cheesecake Without Baking
Creamy, nutty, smooth, and irresistibly delicious, a healthy treat.
Equipment
- 8-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
Crushed Butter Cookies or Graham Crackers
- 120 g crushed butter cookies or graham crackers
- 85 g unsalted butter, melted
- a pinch sea salt
Filling
- 480 ml heavy whipping cream, cold
- 300 g mascarpone cheese, room temperature
- 16 g whipped cream stabilizer
- 30 g granulated sugar
- 5 ml vanilla extract
- 200 g cream cheese, softened
- 150 g pistachio cream spread
- 150 g pistachio cream spread for drizzling
- 3 tablespoons chopped pistachios
Instructions
- Line an 8-inch springform pan with parchment paper. Mix crushed cookies with melted butter and salt until combined. Press firmly into the pan's base and chill.
- Whip the heavy cream, mascarpone, sugar, vanilla, and stabilizer until stiff peaks form.
- Blend cream cheese and pistachio spread until smooth. Gently fold into whipped mixture, keeping it airy.
- Spread the filling over the crust, smooth the surface, and tap to remove air bubbles. Cover and refrigerate for 2-3 hours.
- Warm the pistachio spread slightly until pourable. Drizzle over the chilled cheesecake and sprinkle with chopped pistachios. Chill for 30 minutes before serving.
Notes
This no-bake pistachio cheesecake is a healthy and delicious treat, perfect for any occasion. Feel free to adjust the pistachio amount for more flavor.
