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Pistachio Cheesecake with No-Bake Pistachio Crust

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A rich and creamy no-bake cheesecake with a crunchy pistachio crust, using organic dry roasted salted pistachios. Chilled to perfection and finished with a sprinkle of chopped pistachios, olive oil, and flaky salt.
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Prep Time 30 minutes
Cook Time 4 minutes
Chill 14 hours
Total Time 14 hours 34 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

No-Bake Pistachio Crust
  • 1 ½ cups Organic dry roasted salted pistachios
  • 2 tablespoon Brown sugar
  • 1 pinch Kosher salt
  • 4 tablespoon Unsalted butter Cold and cubed
  • 2 teaspoon Water
Cheesecake Filling
  • 24 oz Cream cheese Room temp
  • ¾ cup Granulated sugar
  • ½ cup Sour cream
  • ½ cup Heavy cream
  • ½ cup Raw pistachios For infusion
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Lemon zest
  • 2 teaspoon Gelatin powder
  • 3 tablespoon Cold water
To Serve
  • ¼ cup Organic dry roasted salted pistachios Chopped
  • Drizzle olive oil Optional
  • 1 pinch Flaky salt

Equipment

  • Food processor
  • 9-inch springform pan
  • Stand mixer with paddle attachment
  • Mixing Bowls
  • Whisk Offset spatula
  • Sharp Knife

Method
 

Make the Pistachio-Infused Cream
  1. In a sealed jar or container, combine ½ cup pistachios and ½ cup heavy cream. Refrigerate overnight.
  2. The next day, strain and discard pistachios; reserve the infused cream.
Make the Crust
  1. In a food processor, pulse the cold butter until broken into pea-sized bits.
  2. Add pistachios, brown sugar, and salt. Pulse to coarse sand texture.
  3. Add water and pulse until mixture holds when pressed.
  4. Press into a 9-inch springform pan and smooth flat. Chill while making filling.
Prepare the Gelatin
  1. Sprinkle gelatin over cold water in a bowl. Let bloom for 5 minutes.
  2. Heat gently until dissolved and reaches 170°F. Remove from heat.
Make the Filling
  1. In a stand mixer with paddle attachment, beat cream cheese and sugar until smooth, 2–3 minutes.
  2. Add sour cream, infused cream, vanilla, and lemon zest. Mix until fluffy, ~2 minutes.
  3. On low speed, drizzle in warm gelatin mixture until combined. Mix on medium for 30 seconds.
Assemble & Chill
  1. Pour filling into prepared crust and smooth with offset spatula.
  2. Chill at least 6 hours, or until fully set.
Serve
  1. Run a knife around the pan to release the cheesecake.
  2. Unmold, slice with a hot knife, and top with chopped pistachios, flaky salt, and olive oil if using.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Cover and keep the cheesecake in the fridge for up to 4-5 days. It also freezes well. Wrap it tightly once fully set and freeze for up to a month, then thaw overnight in the fridge before slicing.

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