No-Bake Pistachio Cheesecake Creamy, Easy and Irresistible

Instructions

Prepare the crust.

Line the bottom of an 8 inch (20cm) round springform pan with parchment paper, and line the sides with an acetate sheet.

Crush the digestive biscuits or graham crackers into fine crumbs.

Mix with sugar and toasted pistachios.

Add melted butter and mix to combine.

Press firmly into the bottom and sides of the springform pan.

Refrigerate until the cheesecake filling is ready.

Bloom the gelatin. Sprinkle the gelatin over the cold water.

Let it sit for 510 minutes to bloom.

Prepare the cream cheese pistachio filling.

Beat the cream cheese with powdered sugar and vanilla until smooth.

Add the pistachio spread and a little matcha, if using, for a stronger green color.

Mix until combined.

Melt the bloomed gelatin until dissolved.

Stir in a few tablespoons of the cream cheese mixture to temper it.

Add it back to the filling and mix until incorporated.

Pour in the cold whipping cream.

Beat until the mixture becomes thick and creamy.

Pour the pistachio filling over the chilled crust.

Smooth the top.

Refrigerate for at least 6 hours, preferably overnight, until firm.

Carefully remove from the pan, decorate with toasted pistachios and fresh raspberries if desired, and serve.

Dessert