By Rui Araujo
Creamy Pistachio Cheesecake Recipe | No-Bake Dessert | Sharp Blades
4 steps
Cook:6h
On top of a buttery biscuit crust, this velvety Pistachio Cheesecake blends the rich flavour of roasted pistachios with a creamy cream cheese filling. No oven is needed, making it ideal for special events or a rich treat!
Updated at: Tue, 29 Apr 2025 20:32:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories888.7 kcal (44%)
Total Fat68.3 g (98%)
Carbs62.3 g (24%)
Sugars40.5 g (45%)
Protein11.5 g (23%)
Sodium500.8 mg (25%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Get the crust ready:
In a food processor, grind the biscuits until they are fine. Stir in sugar and melted butter. Press into a springform pan firmly. For fifteen minutes, freeze.
Step 2
Prepare the filling:
Blend vanilla, powdered sugar, and cream cheese until smooth. Stir in lemon juice, pistachio paste, and whipped cream.
Step 3
Put the filling:
On top of the crust and chill. Make the top smooth. Put in the fridge for a minimum of five hours or overnight.
Step 4
Add edible flowers:
And crumbled pistachios on top to garnish and serve. For clean cuts, cut with a hot knife bathed in warm water.
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