Simple Steps to a No-Bake Pistachio Cheesecake
Table of Contents
Introduction
Have you ever craved a luscious dessert that doesn’t require turning on the oven? Enter the Pistachio Cheesecake—a no-bake delight that combines the nutty richness of pistachios with the creamy texture of cheesecake. This dessert is not only a time-saver but also a crowd-pleaser, perfect for any occasion.
Ingredients List
Crust
- 1¾ cups (210g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- ¼ cup (50g) granulated sugar(Boston Girl Bakes)
Filling
- 24 ounces (680g) full-fat cream cheese, softened
- 1 cup (120g) confectioners’ sugar
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup (60g) sour cream
- 1¼ cups (300ml) cold heavy whipping cream
- ¼ cup chopped pistachios for garnish(Savoring Moments, Boston Girl Bakes)
Substitutions:
- For a dairy-free version, use plant-based cream cheese and coconut cream instead of heavy cream.
- To make it nut-free, replace pistachio pudding mix with vanilla pudding mix and omit chopped pistachios.(FalasteeniFoodie)
Timing
- Preparation Time:
PT25M - Chilling Time:
PT5H - Total Time:
PT5H25M(Real Simple)
This no-bake pistachio cheesecake requires less active time compared to traditional baked cheesecakes, making it an efficient choice for busy schedules.
Step-by-Step Instructions
Step 1: Prepare the Crust
- In a food processor, pulse graham crackers until fine crumbs form.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Place the crust in the refrigerator to set while preparing the filling.(Break or Bake)
Step 2: Make the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add confectioners’ sugar, pistachio pudding mix, vanilla extract, almond extract, and sour cream. Mix until well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.(Boston Girl Bakes)
Step 3: Assemble the Cheesecake
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 5 hours, or until set.
Step 4: Garnish and Serve
- Before serving, garnish the cheesecake with chopped pistachios.
- Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
- Slice and enjoy!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 749 kcal |
| Total Fat | 54g |
| Saturated Fat | 32g |
| Carbohydrates | 53g |
| Sugars | 37g |
| Protein | 9g |
Based on 8 servings. Nutritional values are approximate and may vary depending on specific ingredients used.
Healthier Alternatives for the Recipe
- Lower Sugar: Use sugar-free pistachio pudding mix and reduce the amount of confectioners’ sugar.
- Lower Fat: Opt for low-fat cream cheese and substitute sour cream with Greek yogurt.
- Gluten-Free: Use gluten-free graham crackers for the crust.(HAPI)
Serving Suggestions
- Top with a dollop of whipped cream and a sprinkle of chopped pistachios for added texture.
- Drizzle with honey or white chocolate sauce for extra sweetness.
- Serve with fresh berries to complement the nutty flavor.(Cake Me Home Tonight)
Common Mistakes to Avoid
- Overmixing the Filling: Overmixing can lead to a dense texture. Mix just until ingredients are combined.
- Not Chilling Long Enough: Ensure the cheesecake chills for at least 5 hours to set properly.
- Using Warm Ingredients: Use cold heavy cream to achieve stiff peaks when whipping.
Storing Tips for the Recipe
- Refrigeration: Store the cheesecake in the refrigerator, covered, for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.(Together as Family)
Conclusion
This no-bake pistachio cheesecake is a delightful dessert that’s easy to prepare and sure to impress. Its creamy texture and nutty flavor make it a perfect choice for any gathering.(Donerecipe)
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FAQs
Q: Can I use homemade pistachio paste instead of pudding mix?
A: Yes, you can substitute pistachio pudding mix with homemade pistachio paste. Adjust the sweetness accordingly.
Q: How can I make this recipe vegan?
A: Use plant-based cream cheese, coconut cream instead of heavy cream, and a vegan-friendly crust.(FalasteeniFoodie)
Q: What size pan should I use?
A: A 9-inch springform pan is ideal for this recipe.
Q: Can I prepare this cheesecake in advance?
A: Absolutely! This cheesecake can be made a day ahead and stored in the refrigerator until serving.
Q: How do I prevent the crust from crumbling?
A: Ensure the crust mixture is well-combined and firmly pressed into the pan. Chilling it before adding the filling helps it set properly.
Enjoy crafting this delectable no-bake pistachio cheesecake and delight your taste buds with every bite!
Warm up with a comforting bowl from our (soups) section, featuring rich broths and fresh ingredients.
