Description
A silky, creamy no-bake pistachio cheesecake with a buttery graham cracker crust. This elegant dessert combines pistachio paste, ricotta, and whipped cream for a light yet rich treat, perfect for holidays or dinner parties—no oven required.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
1 ½ cups cream cheese, softened
1 cup ricotta cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
½ cup pistachio paste
1 cup heavy whipping cream
Optional toppings: Chopped pistachios, whipped cream, white chocolate shavings
Instructions
- Mix graham cracker crumbs and granulated sugar in a bowl.
- Stir in melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan and chill for at least 20 minutes.
- In a large bowl, beat cream cheese, ricotta, powdered sugar, and vanilla extract until smooth.
- Add pistachio paste and mix until fully incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pistachio mixture.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight to set.
- Before serving, garnish with chopped pistachios, whipped cream, and white chocolate shavings if desired.
Notes
Can be made a day ahead—actually tastes better the next day.
Skip the crust and serve the filling as a mousse for a crustless version.
Store tightly covered in the refrigerator for 4–5 days or freeze slices for up to 2 months.
No gelatin needed—the whipped cream gives the cheesecake enough structure.
For a vegan version, substitute with dairy-free cream cheese, coconut whipped cream, and plant-based butter.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 18g
- Sodium: 190mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
