Pistakio’s luscious Italian-style Creamy Pistachio Spread brings a rich, nutty sweetness to this effortless no-bake cheesecake, turning a simple dessert into something truly celebration-worthy. Made in Portland and irresistibly smooth, it blends beautifully into the velvety filling for a cool, cloud-like texture and deep pistachio flavor in every bite. It’s a family-friendly favorite that feels right at home on the holiday table — and for a delicious twist, try a matzo cracker crust with a touch of sugar for a lightly crisp, buttery finish.
Serves: 12
Prep time: 15 min
Chill time: overnight
Ingredients
Cookie Crust
- 1.5 c (150 g) vanilla wafer cookies (40 ea)
- Pinch kosher salt
- 1/3 c unsalted butter, melted plus 1-2 T as needed
- Pan spray
Cheesecake Filling
- 1 c cream cheese, room temp
- ½ c Pistakio Creamy Pistachio Spread (or sub another nut butter, adding extra 2 T sugar)
- ¼ c granulated sugar
- 2 T powdered sugar
- 1 t vanilla extract
- ¼ t kosher salt
- 1 c very cold heavy cream
- ¼ c roasted, salted shelled pistachios, crushed for garnish
- 1 c whipped cream prepared
Steps
- Pulse cookies with salt in food processor to fine crumbs. Drizzle in melted butter, pulsing to combine well.
- Lightly spray a muffin tin (or line with baking cups). Add 1.5 T of crust mixture to each. Press crust firmly into base and slightly up sides. Freeze crust at least 30 min. before filling. Can be made one day ahead.
- Combine cream cheese and Pistakio spread with a hand mixer on medium speed for 2 min. until creamy. Add the sugars, salt and vanilla and mix 2 min. more.
- Add heavy cream 3 T at a time with mixer running. Once all is incorporated mix 2 min. until thick. Chill until ready to fill.
- Fill each crust with 3 T of cheesecake mixture, dividing any remainder equally amongst them. Tap pan gently to settle and remove any air pockets. Freeze pan uncovered 3-4 hours or overnight. Can be made up to a week in advance.
- Carefully remove cheesecakes by running a sharp knife around edge to release. Lift each out and keep cold until ready to serve, topping with whipped cream and crushed pistachios as desired.
