Pistachio Cheesecake
This pistachio cheesecake is a creamy, nutty, and irresistible dessert that is sure to impress. With a buttery graham cracker crust and a smooth pistachio filling, it’s perfect for any occasion, whether you're baking or chilling for a no-bake version. Customize it with fun twists, like a chocolate swirl, mini servings, or a vegan-friendly option!
Servings: 4 servings
Calories: 380kcal
Equipment
- Springform pan (for baked version)
- Muffin tin (for mini cheesecakes)
- Food processor or blender (for pistachio filling)
- Whisk or electric mixer
Ingredients
- 1 ½ cups graham cracker crumbs (or crushed pistachios for a nutty crust)
- 6 oz cream cheese, softened
- 1 cup pistachios, shelled and chopped
- 1 cup heavy cream or whipped cream (for no-bake version)
- 1 cup mascarpone or ricotta (optional for creaminess)
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tbsp gelatin (for no-bake version, if needed)
- 2 tbsp butter (for crust)
- Toppings: Fresh berries, chocolate ganache, crushed pistachios
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter and press the mixture into a springform pan or muffin tin. Chill in the fridge while you prepare the filling.
- Make the pistachio filling: Blend cream cheese, whipped cream, and pistachios until smooth. Add sugar and vanilla extract to sweeten.
- Set the cheesecake: If baking, pour the filling over the crust and bake at 325°F for 45 minutes. For no-bake, pour the filling over the crust and refrigerate for at least 4 hours.
- Garnish: Top with whipped cream, chocolate ganache, or crushed pistachios for added flavor.
Notes
- For a healthier version, try using a gluten-free crust or a dairy-free cream cheese for the filling.
- Experiment with toppings like fresh fruits (berries, citrus) or chocolate drizzle for added flavor.