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No-Bake Pistachio Cheesecake

A rich and creamy no-bake cheesecake bursting with the nutty crunch of pistachios, perfect for any occasion.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 cup pistachios, crushed Use unsalted pistachios for the best flavor.
  • 1/2 cup butter, melted Can substitute with coconut oil for a dairy-free option.
Filling ingredients
  • 2 cups cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
  • 1 cup powdered sugar Sifted for smoother texture.
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream Whipped to stiff peaks.
  • Extra pistachios for topping Chopped or whole for garnish.
  • To taste whipped cream for serving Optional.

Method
 

Preparation
  1. In a mixing bowl, combine crushed pistachios and melted butter. Press the mixture into the bottom of a pie dish to form the crust.
  2. In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until incorporated.
  3. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
  4. Fold in the chopped pistachios for that added crunch.
  5. Pour the filling into the prepared crust, smoothing the top with a spatula.
  6. Refrigerate for at least 4 hours or until firm.
  7. Once set, top with additional pistachios or whipped cream if desired.
  8. Serve chilled and enjoy!

Notes

For a quicker chill, pop the cheesecake in the freezer for the first hour, then transfer to the fridge. This cheesecake can be prepared up to two days in advance.