Pistachio cheesecake

Pistachio cheesecake
  • Difficulty;
    Very easy
  • Preparation time
    20 minutes
  • Cooking time
  • Portions
  • Baking tin size
    Baking tin size
    20 cm
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Pistachio cheesecake photoA fresh dessert to prepare and eat, which everyone really likes but has a particularity, that of taste. That's right, because this cheesecake has a unique peculiarity: IT IS EXTREMELY GOOD!

STOP the hard-working desserts that force us to spend hours in the kitchen sweating during the beautiful summer days, just having an electric whisk and a few ingredients to prepare a simple and quick cheesecake without cooking, a breeze, really anyone would be able to prepare a dessert as beautiful as it is good!

There are different versions of the cheesecake, there are those who prefer yogurt, who mascarpone or robiola cheese. It doesn't matter, the result will still be excellent if you can balance the ingredients, exactly like we did. Trust blindly and follow the procedure to the letter, you will not regret it.

The preparation is really simple, just a few minutes and simple ingredients easily available. The result will amaze anyone who tastes the first bite. The secret lies in the quality of the ingredients, especially when it comes to fresh cheeses. It is important to choose branded products, of certified quality and not close to expiry.

The base is soft and well structured, the cream is soft, frothy and consistent so that the cut of the slice is perfect. As a topping we preferred to speed up sprinkling some excellent chopped pistachio from the Sicilian home of pistachio: BRONTE! But in case you want to better elaborate the aesthetics, we recommend using fresh fruit and chocolate chips.

Also try our other fantastic cheesecake:


  • 8,8 oz (250 g) of dry biscuits with oats and chocolate
  • 3,5 oz (100 g) of butter
  • 200 ml of whipping cream
  • 8,8 oz (250 g) of mascarpone cheese
  • 2,8 oz (80 g) about of spreadable cheese (optional)
  • 1,8 oz (50 g) of sugar
  • 0,2 oz (6 g) of gelatin (3 sheets)
  • A small glass of milk (or water)
  • A sachet of vanillin
  • 6,4 oz (180 g) of pistachio spread cream
  • 3,5 oz (100 g) about of chopped pistachio


  1. Cut the biscuits into crumbs with the help of a mixer, add the melted butter and continue mixing. With the back of a spoon, squeeze the mixture inside the cake pan lined with parchment paper in order to create a compact base. Put in the fridge.
  2. Crushed biscuits in the mixer together with the melted butter Well crushed compound on the bottom of the pan
  3. Put the gelatine leaves in cold water for a few minutes, in the meantime prepare a saucepan with the milk inside (alternatively you can also use water), add the gelatine and melt over low heat.
  4. Jelly sheets soaked in cold water Small saucepan with water and jelly
  5. Whip the cream until stiff, add the sugar, vanillin and pistachio cream. Add also the mascarpone, the spreadable cheese, the melted but not too hot jelly and, if you like a more rustic cream, a few tablespoons of chopped pistachio. Create a uniform compound.
  6. Whipped cream with added sugar, vanillin and pistachio cream spread Compound ready to mix together with chopped pistachio
  7. Pour the mixture onto the biscuit base and level it well with a spoon to the edges. Leave to rest in the fridge for at least 1 hour. Decorate with chopped pistachio. Put the cake in the fridge, you can offer it immediately or even the next day, the consistency will not change, it will remain soft at the right point.
  8. Cold biscuit base ready to host the cream Cake with the cream well leveled, only the chopped pistachio is missing