Pistachio Cheesecake

Name: Pistachio Cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 300 g of Plain Cookies; 160 g of Butter; 300 g of Pistachio Cream; 300 ml of Heavy Cream; 250 g of Philadelphia Cream Cheese; 250 g of Mascarpone; 2 tablespoons of Powdered Sugar; 30 g of Whole Milk; 12 g of Gelatin; Pistachios

Pistachio Cheesecake is a quick, easy no-bake dessert for any occasion: a pistachio cream cheesecake that will impress your guests.

Difficulty Easy
Preparation 25 minutes
Servings for 6 people

Cheesecake recipes are perfect when the warm weather arrives and you want to make cool desserts, ideally without turning on the oven. That’s why we thought we’d share this Pistachio Cheesecake, perfect for any occasion, fresh and simple to make. You’ll be amazed at how easy pistachio cream cheesecake is to make, but the real revelation comes with the first bite: creamy, fresh and full-flavored, it will win you over.

The ingredients for cheesecake are more or less always the same: a base of plain cookies and butter topped with a cheese-based cream, in this case mascarpone, with the addition of cream and pistachio cream. This Pistachio Cheesecake recipe is also perfect for those who follow a vegetarian diet.

With our Pistachio Cheesecake you’ll bring to the table a chilled dessert that wins everyone over from the very first bite, perfect for rounding off a lovely summer dinner in style.

Ingredients for 6 people

For the base:
300 g of Plain Cookies
160 g of Butter
For the filling:
300 g of Pistachio Cream
300 ml of Heavy Cream
250 g of Philadelphia Cream Cheese
250 g of Mascarpone
2 tablespoons of Powdered Sugar
30 g of Whole Milk
12 g of Gelatin
For the decoration:
Pistachios to taste

Copy Ingredients List

Open in App

Method

To make the Pistachio Cheesecake, start with the base by blitzing the plain cookies in a food processor.
Melt the butter in a small saucepan or in the microwave, add it to the ground cookies and mix well.
Now transfer the mixture of ground cookies and butter to the bottom of a 24 cm (9-inch) pan lined with parchment paper, pressing down well with the back of a spoon to compact it. Refrigerate for at least 15-30 minutes.
While the base rests in the fridge, make the filling. Soak the gelatin in cold water, and in a bowl beat the mascarpone, cream cheese, powdered sugar and pistachio cream with an electric mixer until you get a firm, smooth cream.
Dissolve the gelatin completely in the warm milk, then pour it into the bowl with the pistachio cream and mix well.
Whip the fresh cream, add it to the bowl with the pistachio cream and fold everything together with movements from the bottom up.
Take the pan with the cookie base out of the fridge, pour in the cream, level it with the back of a spoon and then, using a teaspoon, create a swirled pattern on top. Let it set in the fridge for 3-4 hours.
Once it has set, take the cheesecake out of the fridge, unmold it and decorate it with the chopped pistachios, and your Pistachio Cheesecake is ready to serve and enjoy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can also make this pistachio dessert as individual servings, using small aluminum molds.

Tips

We recommend putting the Cheesecake in the freezer for about 20-30 minutes before unmolding it. This short time in the freezer lets you peel off the parchment paper very easily without spoiling its look.

Storage

Pistachio Cheesecake keeps in the fridge, well covered with plastic wrap, for 2-3 days.