A rich and creamy no-bake cheesecake with a crunchy pistachio crust, using Setton Farms Dry Roasted with Sea Salt Organic Pistachio Kernels. Chilled to perfection and finished with a sprinkle of chopped pistachios, olive oil, and flaky salt.
Why You'll Love Pistachio Cheesecake with No-Bake Pistachio Crust
This one's a showstopper without the stress. No water bath, no cracks, no oven-just smooth, chilled decadence layered over a nutty, no-bake pistachio crust. The Setton Farms pistachios bring roasted depth and subtle salt, while the filling stays silky and bright thanks to lemon zest and vanilla. It's rich but clean, classic with a twist, and designed to impress without breaking a sweat.
Tips and Tricks
- Use the paddle attachment to keep the texture dense, not airy.
- Warm the gelatin fully and whisk to avoid clumping.
- Clean the knife between slices for clean presentation.
Variations
- Chocolate Crust: Add 2 tablespoon cocoa powder to the crust.
- Citrus Version: Add 1 tablespoon orange zest to the filling.
Substitutions
- If using raw or unsalted pistachios, increase salt in crust by ¼ tsp.
- Best served with
- Espresso or cold brew
- Roasted stone fruit or honeyed figs
- A chilled Muscat or citrus-forward vermouth
How to Store Leftovers
Refrigerate: Covered tightly for up to 5 days.
Freeze: Wrap slices individually; store up to 1 month.
Common Questions
You can, but the cheesecake will be softer and less structured.
Yes! It's perfect made 1 day in advance.





Leave a Reply