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Cherry Pistachio No Bake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 88 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cherry Pistachio No Bake Cheesecake is a refreshing, creamy dessert perfect for warm days when you want a luscious treat without turning on the oven. Combining a buttery graham cracker crust with a tangy, citrus-infused cream cheese filling studded with sweet cherries and crunchy pistachios, this no-bake cheesecake is easy to prepare and impressively elegant. Topped with whipped cream, fresh cherries, and chopped pistachios, it’s a delightful dessert that sets beautifully in the refrigerator.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 6 tbsp melted butter

Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1 tsp vanilla extract
  • 1 cup heavy cream, whipped to soft peaks
  • 1 cup chopped cherries (fresh or jarred, drained)
  • ½ cup chopped pistachios

For Topping

  • Whipped cream
  • Whole cherries for garnish
  • Finely chopped pistachios for garnish
  • Citrus zest for dusting

Instructions

  1. Make Crust: Mix the graham cracker crumbs with melted butter until the mixture is evenly moistened. Press the mixture firmly into the base of a springform pan to form an even crust. Place the crust in the refrigerator and chill for 15 minutes to set.
  2. Mix Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the lemon zest, lime zest, lemon juice, lime juice, and vanilla extract, continuing to mix until fully incorporated and the mixture is creamy.
  3. Fold In: Whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture to maintain a light and airy texture. Finally, fold in the chopped cherries and pistachios, distributing them evenly throughout the filling.
  4. Assemble: Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with a spatula to create an even layer.
  5. Chill: Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set firmly.
  6. Garnish & Serve: Before serving, top the cheesecake with whipped cream, garnish with whole cherries and finely chopped pistachios, and dust with a little citrus zest for an elegant finish.

Notes

  • For best results, use full-fat cream cheese and heavy cream to ensure a rich and creamy texture.
  • Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Fresh cherries are preferred, but jarred cherries drained well will also work.
  • This cheesecake requires refrigeration and is best served chilled, so plan ahead.
  • You can substitute graham cracker crumbs with digestive biscuits if graham crackers are not available.

Find it online: https://yumbara.com/cherry-pistachio-no-bake-cheesecake-recipe/