No-Bake Vanilla Pistachio Cheesecake

Ingredients

• 250 g Digestive biscuits or graham crackers
• 60 g Butter, melted
• 450 g Cream cheese (Softened and brought fully to room temperature)
• 2 tsp Vanilla beans (Seeds scraped from the beans; alternatively use 2 tsp vanilla bean paste)
• 250 g Pistachio spread (For the filling)
• 75 g Granulated sugar
• 200 g Heavy whipping cream (35% fat)
• 200 g Pistachio spread (For the topping; warmed until fluid but not hot)

Steps

1. 1

   Place the biscuits or graham crackers in a food processor and blend them into fine, even crumbs.

2. 2

   Transfer the crumbs to a medium bowl. Add the melted butter and mix thoroughly until the mixture has a wet-sand consistency.

3. 3

   Transfer the crumb mixture to a springform pan. Press it evenly up the sides first, then press the remaining mixture firmly and evenly into the bottom.

4. 4

   Place the pan in the freezer or refrigerator to chill while you prepare the filling.

5. 5

   In a large bowl, use a wooden spatula to work the room-temperature cream cheese until it is soft and smooth.

6. 6

   Add the filling portion of pistachio spread and mix until fully combined and uniform in color.

7. 7

   Split the vanilla beans lengthwise and scrape out the seeds with the back of a knife. Add the seeds to the cream cheese mixture and stir until evenly distributed. If using vanilla bean paste instead, add it at this stage.

8. 8

   In a separate, clean, dry bowl, whip the heavy cream and granulated sugar together until soft peaks form.

9. 9

   Gently fold the whipped cream into the pistachio and cream cheese mixture with a spatula. Continue only until combined and no white streaks remain; avoid overmixing so the cream stays light and airy.

10. 10

    Remove the chilled crust from the freezer or refrigerator. Pour the filling into the crust and smooth the top with a spatula.

11. 11

    Cover the pan with plastic wrap and refrigerate for at least 8 hours, or ideally overnight, until the cheesecake is completely set and firm.

12. 12

    Once the cheesecake is set, gently warm the reserved pistachio spread until fluid but not hot.

13. 13

    Pour the warmed pistachio spread over the chilled cheesecake. Use an offset spatula to spread it into a smooth, even layer covering the entire top.

14. 14

    Return the cheesecake to the refrigerator for about 10 minutes so the topping can set slightly.

15. 15

    Slice, serve, and enjoy.

Notes

Keep the cream cheese fully at room temperature for a smooth filling. Chill the cheesecake thoroughly; do not thaw it at room temperature, as this can affect the texture. If the filling is lumpy, press it through a fine-mesh sieve before pouring it into the crust. For decoration, finely chopped pistachios may be pressed around the edges immediately after adding the topping. The source also mentions an optional variation of folding 100 g melted and cooled white chocolate into the filling, but that ingredient is not part of the base recipe.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• pistachio
• vegetarian
• refrigerated
• make-ahead
• European