Enjoy this simple, no-bake pistachio cheesecake. It delivers a rich, nutty flavor and keeps its lovely green color. It’s the perfect sweet ending to any meal, bringing back a little taste of a happy memory.
Author:Richard Langley
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:6 hours 25 minutes
Yield:8 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
1/2 cup finely ground pistachios (plus extra for topping)
1/4 teaspoon almond extract
Green food coloring (optional, for color retention)
Instructions
Combine graham cracker crumbs and 1/4 cup granulated sugar in a bowl.
Pour in melted butter and mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth.
Gradually beat in the powdered sugar until fully incorporated.
Mix in the vanilla extract and almond extract.
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the finely ground pistachios. Add a drop or two of green food coloring now if you want a brighter color.
Spread the filling evenly over the chilled crust.
Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, until firm.
Before serving, sprinkle the top with extra chopped pistachios.
Notes
For the best color, use high-quality, shelled, unsalted pistachios.
If you prefer a tangier flavor, substitute 1/4 cup of the cream cheese with mascarpone.
Make sure your cream cheese is fully softened to avoid lumps in your filling.
Richard suggests tasting the filling before chilling to adjust sweetness if needed.