No Bake Pistachio Cheesecake
A creamy no bake pistachio cheesecake with a white chocolate and pistachio topping. Dreamy, indulgent and naturally green. This cheesecake is packed full of pistachio from the Golden Oreo pistachio crust, through to the no bake pistachio filling to the pistachio ganache on top!
Equipment
- 8" springform baking pan
Ingredients
Ingredients for the Crust
- 1½ cup Golden Oreo cookie crumbs crushed in the food processor
- ½ cup finely ground pistachio nuts unsalted and shelled, ground in the food processor
- 7 tablespoon unsalted butter melted
Ingredients for the Filling
- 12 oz spreadable cream cheese
- 2 tablespoon sour cream
- ¼ cup granulated sugar
- ⅓ cup pistachio paste either homemade pistachio paste or a store bought pistachio nut butter using a high proportion of pistachios (the closer to 100% the better)
- 1 teaspoon vanilla extract
- 1 cup heavy cream or double cream
- ⅓ cup powdered sugar sifted if particularly lumpy
Ingredients for Topping (optional)
- 2 oz white chocolate finely chopped
- ½ cup heavy cream or double cream
- 1½ tablespoon pistachio paste just like with the filling, this can be homemade pistachio paste or store bought.
- pistachio nuts and rose petals optional extra decorations
Instructions
Instructions for Pistachio Oreo Crust
- Begin by lining an 8" springform pan with parchment paper on the base and around the sides. Set this aside.
- Combine the ground pistachios and the golden Oreo crumbs in a mixing bowl.1½ cup Golden Oreo cookie crumbs, ½ cup finely ground pistachio nuts
- Add the melted butter and stir to incorporate into a moistened crumb.7 tablespoon unsalted butter
- Pour this crumb mixture into the lined springform pan and press firmly into the base and up the sides (about 1" up the sides).
- Place this in the refrigerator to chill as you prepare the filling.
Instructions for the Filling
- In a medium mixing bowl, beat together the powdered sugar, heavy cream and vanilla extract until you have stiff peaks. (see note)1 teaspoon vanilla extract, 1 cup heavy cream, ⅓ cup powdered sugar
- In a separate large mixing bowl, beat together the cream cheese with the sour cream and sugar. Add the pistachio paste and beat smooth.12 oz spreadable cream cheese, 2 tablespoon sour cream, ¼ cup granulated sugar, ⅓ cup pistachio paste
- Add the whipped cream to the cream cheese mixture and fold with a spatula to incorporate, taking care to avoid knocking out all of the air you've worked into the cream.
- Spoon the filling into the springform pan on top of the prepared crust and spread evenly.
- Place in the refrigerator to chill for at least 4 hours or overnight to set.
Instructions for the Ganache Topping (optional)
- While your cheesecake begins chilling, you can make the topping.
- Heat the cream in a saucepan over a medium heat. Add the pistachio paste and stir so that this mixes into the cream. Bring this to a simmer, stirring occasionally.½ cup heavy cream, 1½ tablespoon pistachio paste
- Let the cream simmer for about 2 minutes, but avoid bringing to a boil.
- Pour this over the finely chopped white chocolate in a heat proof bowl.2 oz white chocolate
- Let this sit for about 2 minutes before stirring smooth.
- Allow the pistachio white chocolate ganache to cool for about 10 minutes before adding to the top of the cheesecake. (see note)
- For serving, add a few pistachio nuts, ground pistachios and/or rose petals for decoration.pistachio nuts and rose petals
Notes
Beating the cream to stiff peaks is important here as the whipped cream is key to stabilizing the no bake pistachio cheesecake without gelatine. Under-whipping can result in a runny cheesecake filling while over-whipping can lead to a filling that is not as silky smooth and creamy as you might like.
If using the ganache topping, you can add this to the cheesecake while the cheesecake is still setting, but you do not want to add it if it is still hot! Wait for the ganache to be about room temperature, but still runny. If you wait too long or chill the ganache, this will firm up and won't be easily spreadable.
Nutrition
Calories: 356kcalCarbohydrates: 23gProtein: 5gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 61mgSodium: 136mgPotassium: 156mgFiber: 1gSugar: 16gVitamin A: 797IUVitamin C: 0.4mgCalcium: 58mgIron: 1mg
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