Description
Decadent No Bake Pistachio Cheesecake to Wow Your Guests
Ingredients
Scale
- 2 cups Oreo Crumbs
- 1/2 cup Butter
- 1/4 cup Ground Pistachios
- 16 oz Full Fat Cream Cheese
- 1/2 cup Pistachio Paste
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Fine Sea Salt
- 1 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1/4 cup Pistachio Paste
- 2 tablespoons Powdered Sugar
- a pinch Fine Sea Salt
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Whipping Cream
Instructions
- Preheat your oven to 350°F. Spread all the pistachios onto a baking pan and bake for 10 minutes, shaking halfway through.
- Separate the pistachios into two bowls. Add 100 g to one bowl for the crust, and set aside the remaining 127 g for the filling.
- Blend the 100 g of pistachios on high until you achieve a fine pistachio flour.
- Process the 127 g of pistachios in a food processor until you get a loose paste.
- Line an 8 or 9-inch springform pan with parchment paper.
- Grind the Oreos in a food processor and mix with melted butter, cooled pistachio flour, and powdered sugar.
- Press the mixture into the bottom and sides of the prepared pan and bake for 10 minutes.
- Mix the softened cream cheese until smooth, then add pistachio paste, vanilla extract, and sea salt.
- Add powdered sugar and cold heavy cream to the bowl and beat until thickens.
- Pour the filling into the cooled crust and smooth into an even layer. Refrigerate for at least 4 hours.
- For the optional whipped cream topping, blend pistachio paste, powdered sugar, fine sea salt, vanilla extract, and heavy cream until thick.
- Spread the whipped cream over the chilled cheesecake.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Bake Pistachio Cheesecake