No-Bake Pistachio Cheesecake with Greek Yogurt and Crunchy Cookie Base

This no-bake pistachio cheesecake delight is a creamy and luxurious dessert, perfect for pistachio lovers. The crust is made from crushed biscuits mixed with melted butter, providing a firm and buttery base. The filling combines mascarpone, Greek yogurt and pistachio spread for a rich and nutty flavor, lightened up with whipped cream. Finished with a layer of sweetened whipped cream and sprinkled with crushed pistachios, this cheesecake is as beautiful as it is delicious.

Why you'll love this

The combination of creamy mascarpone, tangy Greek yogurt, and the distinctive taste of pistachios gives this cheesecake a unique and satisfying flavor. Its creamy texture and crunchy base provide a delicious contrast. Not only is this dessert a treat for the palate, it is also easy to make, requiring no baking.

Perfect opportunity

This cheesecake is perfect for any celebration, especially in the spring and summer months when a refreshing, cool dessert is especially appreciated. It’s great for get-togethers, holidays, or as a special treat after a family meal. Serve it at brunch or as a decadent dessert at your next dinner party.

Decorating Tips

For an elegant presentation:

• Use a piping bag with a star tip to pipe the whipped cream for a more refined look.
• Sprinkle crushed pistachios generously on top for a vibrant color contrast.
• Consider adding some edible flowers or mint leaves alongside the pistachios for a touch of greenery and an extra touch of originality.

Recipe

Ingredients:

• For the crust:
  • 300 g crushed dry biscuits
  • 150 g melted butter
• For the filling:
  • 250 g mascarpone
  • 250 g sweetened Greek yogurt
  • 20 g caster sugar
  • 300 g pistachio spread
  • 250 ml whipped cream
  • 30 g of milk
  • 12 g gelatin leaves

• For the filling:
  • 250g of crème fraîche
  • 20 g sugar
  • Crushed pistachios, as needed

Instructions:

1. Prepare the crust:
   • Mix the crushed biscuits and melted butter. Press the mixture into the bottom of a springform pan lined with parchment paper. Refrigerate.
2. Prepare the filling:
   • In a bowl, mix the mascarpone, Greek yogurt, icing sugar and pistachio spread.
   • Heat the milk slightly, dissolve the previously soaked and drained gelatin in it, then leave to cool slightly before adding it to the cheese mixture.
   • Gently fold the whipped cream into the mixture.
   • Pour the filling over the cooled crust and refrigerate for at least 4 hours until set.

3. Decorate the cheesecake:
   • Whip the cream with the sugar until stiff peaks form. Spread over the cheesecake.
   • Sprinkle with crushed pistachios.
   • Let cool until ready to serve.

Enjoy this refreshing and nutty pistachio cheesecake delight, a perfect combination of flavors and textures that makes a stunning dessert for any occasion!