A delicious no-bake pistachio cheesecake with a crunchy base and a pistachio topping.
Want to make the most pistachio-packed cheesecake you've ever tasted? Here is the signature recipe by Pistacchissimo, with some tricks to maximize the pistachio flavor!
Info:
- Difficulty: Easy
- Servings: 8/12 people
Ingredients:
- For the base:
- 250g of digestive biscuits
- 150g of butter
- For the cheese layer:
- 500g of Philadelphia
- 150g of whipped cream
- 100g of powdered sugar
- 2 tsp of liquid vanilla (or vanillin)
- 5 tsp of pure pistachio paste (find it here)
- For the topping:
- 150g of pistachio cream (for example, this one)
- Pistachio flour to taste
- 150g of pistachio cream (for example, this one)
Preparation:
- First, let's prepare the biscuit base:
- Crush the digestive biscuits
- Melt the butter
- Combine the biscuits with the butter and mix until you get a uniform mixture
- Press into a springform pan
- Next, prepare the cheese cream:
- Whip the cream
- Mix the sugar into the Philadelphia
- Combine everything: sweetened Philadelphia, whipped cream, vanilla, pure pistachio paste *
- Cover the biscuit base with the resulting cream
* PISTACCHISSIMO NOTE: if you want a more intense pistachio flavor, you can add a few extra teaspoons of pure paste, but don't overdo it, especially if you have a slightly "bitter" pure paste, as you risk ruining the dessert or having to add more sugar
- Finish with the topping:
- Place the cake in the freezer to let it firm up a bit
- Take it out of the freezer and cover it with pistachio cream *, spreading it evenly
- Finally, finish with a dusting of pistachio flour and put it back in the fridge or freezer to set everything uniformly
* PISTACCHISSIMO NOTE: I recommended the Crema Pistacchissimo for the topping first of all because it is among the creams with the most intense pistachio flavor on the market, thanks to its 50% pure pistachio content, but especially because since it has no milk base, it doesn't add extra dairy to the cake, so it best enhances the cheese layer
