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no bake pistachio strawberry cheesecake

no bake pistachio strawberry cheesecake

This no bake pistachio strawberry cheesecake is the ultimate guilt-free dessert, offering a delightful blend of creamy, nutty, and fruity flavors without any oven time. This recipe is incredibly useful for those seeking a quick, impressive dessert perfect for any occasion, from casual gatherings to elegant celebrations.
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Prep Time 30 minutes
Cook Time 0 minutes
Hours of Chilling 4 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs (about 14 full graham crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
Pistachio Filling
  • 1 (8-ounce) package cream cheese softened
  • 1/2 cup powdered sugar
  • 1/4 cup shelled, unsalted pistachios finely ground (pulse in a food processor until fine crumbs)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
Strawberry Topping
  • 2 cups fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup shelled, unsalted pistachios roughly chopped, for garnish

Equipment

  • Food Processor
  • Electric mixer
  • 9-inch pie plate or springform pan
  • Small saucepan

Method
 

  1. In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch pie plate or springform pan. Use the bottom of a glass or a flat measuring cup to ensure an even, compact layer. Refrigerate the crust for at least 15 minutes while you prepare the filling.
    2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
  2. In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. Gradually add the 1/2 cup powdered sugar, beating until well combined and no lumps remain. Stir in the finely ground pistachios and vanilla extract. In a separate small bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
    1 (8-ounce) package cream cheese, 1/2 cup powdered sugar, 1/4 cup shelled, unsalted pistachios, 1/2 teaspoon vanilla extract, 1/4 cup heavy cream
  3. Spoon the pistachio filling evenly over the chilled graham cracker crust. Smooth the top with a spatula.
    2 cups graham cracker crumbs
  4. In a small saucepan, combine the sliced strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, and the mixture has slightly thickened, about 5-7 minutes. Remove from heat and let cool completely.
    2 cups fresh strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
  5. Once the strawberry topping has cooled, spoon it evenly over the pistachio filling. Sprinkle with the roughly chopped pistachios. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
    1/4 cup shelled, unsalted pistachios

Notes

This no-bake cheesecake is a delightful twist on a classic, delivering all the joy of a rich dessert with none of the fuss.