No-Bake Pistachio Vanilla Cheesecake Recipe
A silky, no‑bake cheesecake that marries the nutty richness of pistachio with a subtle vanilla backdrop. The crunchy biscuit base provides a satisfying contrast to the creamy filling, making this dessert an indulgent treat for any occasion.
Recipe by On est Gourmands 🌿· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
20 min estimated total time for 6 servings.
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Ingredients
No main ingredients listed.
Base
- 7 1/10 oz biscuits
- 3 1/5 oz butter
Pistachio Insert
- 2 tbsp pistachio paste
- 2 tbsp pistachio praline
- 2 tbsp crêpes dentelle
Cream
- 11 oz cream cheese
- 1 tbsp pistachio cream
- 5 3/10 oz whipped cream
Instructions
- 1Place the biscuits in a zip‑top bag and crush them with a rolling pin until they become fine crumbs (or pulse in a food processor).
- 2Transfer the crumbs to a bowl, add the melted butter, and stir until the mixture is evenly coated.
- 3Press the crumb‑butter mixture firmly into the bottom of a 20‑cm springform pan to form an even base; chill in the refrigerator while you prepare the fillings.
- 4In a separate bowl, combine pistachio paste, pistachio praline, and crêpes dentelle; whisk until the mixture is smooth and homogeneous.
- 5Spread the pistachio mixture evenly over the chilled biscuit crust and return the pan to the refrigerator to set briefly (about 10 minutes).
- 6In a large mixing bowl, beat the room‑temperature cream cheese until smooth and creamy, then fold in the pistachio cream until fully incorporated.
- 7Gently fold the cold whipped cream into the cheese mixture, taking care not to deflate it, until the filling is light and uniform.
- 8Pour the cream filling over the pistachio layer, smoothing the top with a spatula.
- 9Refrigerate the assembled cheesecake for at least 4 hours, or until firm, before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Crush biscuits finely
Place the biscuits in a zip‑top bag and crush them with a rolling pin until they become fine crumbs before mixing with butter.
Chill the crust
After pressing the crumb‑butter mixture into the pan, refrigerate the base before adding the pistachio layer.
Fold whipped cream gently
When incorporating the cold whipped cream into the cheese mixture, fold gently.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How many servings does this No-Bake Pistachio Vanilla Cheesecake recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this No-Bake Pistachio Vanilla Cheesecake recipe come from?
- It was shared by On est Gourmands 🌿 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.