No-bake Pistachio Cheesecake Recipe
Treat yourself to our No-Bake Pistachio Cheesecake with a velvety cream cheese filling and nutty pistachio flavour. Easy, delicious, and perfect for any occasion!
No-bake Pistachio Cheesecake Recipe
10-12
30 minutes
Indulge in the rich, creamy goodness of our No-Bake Pistachio Cheesecake. Perfect for any occasion, this cheesecake requires no oven time. A delightful nutty flavour paired with the smooth, velvety texture of the cream cheese filling.
It’s the perfect no-bake cheesecake recipe for pistachio lovers and an absolute must-try for cheesecake fans everywhere.
Ingredients
- 325g Raw Shelled Pistachios
- 250g Digestive Biscuits
- 125g Unsalted Butter, melted
- 675g Full Fat Cream Cheese
- 150g Whitworths Icing Sugar
- 50g Soured Cream
- 1.5 Tsp Vanilla Extract
- 300ml Double Cream
- Whitworths Demerara Sugar, for sprinkling (optional)
Directions
- Put the biscuits into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the biscuits into a food bag and bash with a rolling pin.
- Add 75g of the shelled pistachios and blitz again.
- Mix in the melted butter.
- Put the biscuit crumb mixture into an 8 inch round springform tin and evenly spread the mixture across the bottom. Press the mixture down to pack it in.
- Pop the tin into the fridge for 30 mins to allow the biscuit base to harden.
- Put the remaining pistachios into a pan of hot water for 1 minute.
- Drain the pistachios, then rub them in a tea towel to remove the skin.
- Add the pistachios to a food processor and blitz for 5 mins, or until a thick paste forms.
- Pour in 100ml cold water and continue to mix until smooth. Set aside.
- Into a large bowl, add the cream cheese and icing sugar. Mix together using a stand mixer or electric whisk until just combined.
- Add the soured cream and vanilla extract, then mix in the pistachio paste.
- Whip 300ml double cream until it starts to form stiff peaks, then fold this into the cheesecake mixture.
- Evenly spread the cheesecake mixture on top of the biscuit base.
- Sprinkle some crushed pistachios on top and place the tin in the fridge for at least 6 hours, or ideally overnight.
- Once set, carefully remove the cheesecake from the tin and sprinkle some demerara sugar on top.
- Slice using a sharp knife and enjoy!
Comments
The recipe is not great, the cheesecake is not firm at all .. its either missing gelatin or i dont know what. I have put it in the freezer,hoping it will settle better,but it is very unlikely.
The cream is too sweet and fat as well. Would not recommend