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Slovenščina (Slovenian)
Quick Pistachio Cheesecake – A No-Bake Green Delight is a simple yet sophisticated dessert that combines a crunchy buttery base and a silky cream with rich pistachio flavor. Since it requires no baking, it is the ideal solution for hot summer days or moments when you need a quickly prepared but visually stunning cake. The perfect choice for nut lovers and those who want to impress guests with a modern look and creamy texture.
Ingredients for Quick Pistachio Cheesecake (for a 20–22 cm pan)
- 200 g ground biscuits (Digestive, Graham crackers, or butter cookies)
- 100 g melted butter
- 300 g cream cheese (Philadelphia type)
- 200 ml heavy cream for whipping
- 150 g pistachio paste or spread
- 100 g powdered sugar (adjust amount to the sweetness of the paste)
- 1 sachet of gelatin (or 10 g gelatin powder)
- 50 ml milk (for dissolving gelatin)
- Chopped pistachios for decoration
Method
1First, prepare the biscuit base. In a bowl, thoroughly mix the ground biscuits and melted butter to get the texture of wet sand. Press the mixture evenly onto the bottom of a cake tin lined with baking paper and place in the refrigerator.
2Prepare the gelatin. Pour it into a small bowl, cover with cold milk, and let it bloom for 5 minutes. Then heat it on low heat (or in the microwave) just enough for the liquid to liquefy and the granules to dissolve. Do not let it boil!
3In a large bowl, mix the cream cheese, powdered sugar, and pistachio paste with an electric mixer until smooth. While mixing, slowly pour in the melted, lukewarm gelatin to distribute it evenly.
4In a separate bowl, whip the heavy cream until stiff. Then gently fold the whipped cream into the pistachio cream by hand using a spatula to keep the mixture airy.
5Pour the cream over the chilled biscuit base and smooth the top. Place the cake in the refrigerator for at least 4 hours (preferably overnight) to set completely.
6Before serving, carefully remove the cake ring. Decorate the cake with sprinkled chopped pistachios or a thin layer of pistachio cream for the finishing touch.
Tips for the Perfect Pistachio Cheesecake
• Use high-quality pistachio paste (preferably 100% pistachio), as this will make the cake flavor most intense and natural.
• If you want a little contrast, add a pinch of salt to the cream – salt beautifully enhances the flavor of nuts.
• The cream ingredients (cream cheese) should be at room temperature to blend better without lumps, while the heavy cream must be cold for good whipping.
• For a crunchier base, you can add a tablespoon of chopped pistachios to the biscuits.
• Use a hot knife when cutting to get nice and smooth slices.
Frequently Asked Questions (FAQ)
Can I make the cake without gelatin?
Yes, but the cream will be softer. In this case, we recommend using mascarpone cheese, which is denser, and serving the cake in glasses instead of slices.
How long does the cake last in the fridge?
Keep the cheesecake in the refrigerator and consume it within 3 days. Due to fresh dairy ingredients, it is not suitable for long-term storage at room temperature.
Can I use salted pistachios?
Salted pistachios are a great contrast to the sweet cream for decoration. If you use them in the paste, be careful with the amount of added sugar.
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