How do you keep no-bake cheesecake from being too soft?

Ensure you use full-fat cream cheese and chill the cheesecake for at least 6 hours or overnight. This allows the filling to set properly and achieve the desired firm texture.

Can I freeze no bake pistachio cheesecake?

Yes, you can freeze no bake pistachio cheesecake. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

What kind of pistachios should I use for this recipe?

It's best to use unsalted, shelled pistachios for this no bake cheesecake. This allows you to control the amount of salt in the dessert and ensures a pure pistachio flavor.

Can I make no bake pistachio cheesecake in advance?

Yes, no bake cheesecake is perfect for making in advance. The longer it chills, the better the flavors meld together and the firmer the texture becomes.

Easy No Bake Pistachio Cheesecake: 7 Delicious Secrets

Name: No Bake Pistachio Cheesecake: The EASIEST Creamy Dessert
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: For the Crust:; 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; For the Filling:; 16 ounces cream cheese, softened; 1 1/4 cups powdered sugar; 1 cup heavy cream; 1/2 cup pistachio paste; 1/4 cup finely ground pistachios; 1 teaspoon vanilla extract; For the Garnish (Optional):; Additional chopped pistachios; Fresh whipped cream

Description

This no bake pistachio cheesecake is a decadent and easy dessert, perfect for warm weather or when you want a delicious treat without turning on the oven.

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
16 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 cup heavy cream
1/2 cup pistachio paste
1/4 cup finely ground pistachios
1 teaspoon vanilla extract
For the Garnish (Optional):
Additional chopped pistachios
Fresh whipped cream

Instructions

1. Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter.
2. Press the Crust: Press into a 9″ springform pan.
3. Chill the Crust: Refrigerate while making the filling.
4. Make the Filling: Beat cream cheese until smooth.
5. Add Sugar: Gradually add powdered sugar, beating until combined.
6. Whip the Cream: Whip heavy cream to stiff peaks.
7. Combine: Fold whipped cream into the cream cheese mixture.
8. Add Pistachio Flavor: Stir in pistachio paste, ground pistachios, and vanilla.
9. Pour the Filling: Pour over the crust.
10. Chill: Refrigerate for at least 6 hours or overnight.
11. Garnish and Serve: Remove from pan, garnish, and serve.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 450
Sugar: 30g
Sodium: 250mg
Fat: 30g
Saturated Fat: 18g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg

Keywords: no bake, cheesecake, pistachio, dessert, easy