No-Bake Pistachio Cheesecake
A no-bake pistachio cheesecake with a graham cracker crust and a real pistachio paste filling, set with gelatin and whipped cream for a firm, sliceable texture.
Ingredients
Crust
- 1 3/4 cup graham cracker crumbs
- 6 tablespoon unsalted butter melted
- 1/4 cup granulated sugar
- 1 pinch salt
Pistachio Paste
- 1 1/2 cup raw, shelled pistachios
- 1 teaspoon neutral oil optional, helps processing
Filling
- 24 oz full-fat cream cheese softened to room temperature
- 3/4 cup pistachio paste from above
- 3/4 cup granulated sugar
- 2 teaspoon unflavored gelatin
- 2 tablespoon cold water for blooming gelatin
- 1 1/2 cup heavy whipping cream cold
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Make the Pistachio Paste
- Toast the pistachios until fragrant and lightly golden.
- Process in a food processor until a smooth paste forms, scraping down the sides as needed.
Make the Crust
- Combine graham cracker crumbs, melted butter, sugar, and salt.
- Press firmly into the bottom of a 9-inch springform pan.
- Chill while preparing the filling.
Bloom the Gelatin
- Sprinkle gelatin over cold water and let sit for 5 to 10 minutes.
- Warm gently until fully liquid.
Make the Filling
- Beat the cream cheese until smooth.
- Mix in the pistachio paste, sugar, vanilla, and salt.
- Whip the heavy cream to soft peaks in a separate bowl.
- Stream the warm gelatin into the cream cheese mixture while mixing.
- Fold in the whipped cream until no streaks remain.
Assemble
- Pour the filling over the chilled crust and smooth the top.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Notes
- Store in the refrigerator for up to 4 days.
- Freeze, tightly wrapped, for up to 2 months