Description

This no-bake pistachio cheesecake is a creamy and indulgent dessert featuring a buttery biscuit crust layered with a smooth, airy pistachio-flavored cheesecake filling. Ready in just 8 hours, this easy-to-make recipe combines the rich flavors of cream cheese and pistachio spread with a light whipped cream texture, topped with an extra layer of pistachio spread and fresh strawberries for an elegant finish.

Ingredients

Scale

For the Biscuit Crust

200 grams biscuits
45 grams melted butter

For the Cheesecake Filling

500 grams cream cheese, room temperature
150 grams pistachio spread
100 grams powdered sugar
200 grams heavy whipping cream (35%), cold

For Garnish

100 grams pistachio spread (for topping)
Fresh strawberries (for decoration)

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Instructions

Prepare the Biscuit Crust: Crush the biscuits finely using a food processor, blender, or rolling pin until they resemble fine crumbs. Melt the butter either in the microwave or on the stovetop, then pour it over the crushed biscuits. Mix thoroughly until the crumbs are evenly coated, forming a wet sand-like texture.
Press and Freeze the Crust: Lightly grease your cheesecake pan. Transfer the biscuit mixture to the pan and press it firmly and evenly across the bottom and slightly up the sides to create a solid crust base. Place the pan in the freezer to firm the crust while you prepare the filling.
Mix Cream Cheese and Pistachio Spread: In a clean bowl, combine the room temperature cream cheese and 150 grams of pistachio spread. Stir together until smooth and fully incorporated, ensuring there are no lumps for a creamy cheesecake filling.
Whip Heavy Cream: In a chilled, dry bowl, add the cold heavy whipping cream and powdered sugar. Whip the mixture to soft peaks, being careful not to over-whip, as the cream will stiffen further when folded into the filling.
Fold Whipped Cream into Filling: Gently fold the whipped cream into the cream cheese and pistachio mixture in three additions. Use a light folding motion to maintain the airy texture and avoid over-mixing to keep the filling light and fluffy.
Chill the Cheesecake to Set: Pour the creamy filling evenly over the chilled biscuit crust. Smooth the surface with a spoon or spatula. Cover the pan with plastic wrap or a tray to protect it, and refrigerate for at least 8 hours or overnight to allow the cheesecake to fully set and develop its flavors.
Garnish and Serve: Once set, spread the remaining pistachio spread evenly over the top by tilting the pan. Decorate with fresh strawberries or crushed pistachios for extra flavor and presentation. Slice and serve chilled for best taste and texture.

Notes

Use room temperature cream cheese for a smooth filling without lumps.
Do not over-whip the heavy cream to prevent it from turning grainy or curdled.
Press the crust firmly to ensure a solid base that supports the creamy filling.
Allow the cheesecake to chill overnight for optimal texture and flavor development.
For best results, use high-quality pistachio spread with authentic flavor.