Description
A delicious no-bake pistachio cheesecake that combines creamy layers of mascarpone and cream cheese with a crunchy cookie base, topped with rich pistachio cream and chopped pistachios.
Ingredients
Scale
- 120g butter cookies or graham crackers, finely crushed
- 75g unsalted butter, melted
- A pinch of sea salt
- 200g heavy whipping cream, cold
- 300g mascarpone cheese, at room temperature
- 2 packets whipped cream stabilizer (about 16g total)
- 30g granulated sugar
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 200g cream cheese, softened
- 150g pistachio cream spread (store-bought or homemade)
- 150g pistachio cream spread for drizzling
- 3 tablespoons pistachios, roughly chopped
Instructions
- Line the bottom of an 8-inch (20cm) springform pan with parchment paper. In a medium bowl, combine the finely crushed cookies with melted butter and a pinch of salt until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Refrigerate while preparing the filling.
- In a large bowl, use an electric mixer to whip the heavy cream, mascarpone, sugar, vanilla sugar, and whipped cream stabilizer until stiff peaks form.
- In a separate bowl, mix the cream cheese and pistachio cream until smooth. Gently fold the pistachio mixture into the whipped cream mixture using a spatula, maintaining as much air as possible for a light texture.
- Spoon the pistachio cream filling onto the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any air bubbles. Cover with plastic wrap and refrigerate for at least 2-3 hours until the filling is set.
- When ready to serve, gently warm the pistachio cream for the topping in a small bowl over hot water or in short bursts in the microwave until just pourable. Drizzle or spread over the top of the chilled cheesecake, then immediately sprinkle with chopped pistachios. Return to the refrigerator for 30 minutes to set the topping before slicing.
Notes
- For best results, use an 8-inch (20cm) springform pan for the perfect height-to-width ratio.
- The cheesecake needs at least 2 hours of chilling time to properly set, but overnight refrigeration will yield the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg