Ingredients
Equipment
Method
- In a medium bowl, combine the finely crushed pistachio cookies (or graham crackers), melted butter, and granulated sugar. Stir until the cookie crumbs are evenly moistened and clump together when pressed. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. You can use the flat bottom of a glass or a measuring cup to help create a compact and even layer. Place the crust in the refrigerator to chill while you prepare the filling.2 cups finely crushed pistachio cookies, 1/4 cup unsalted butter, 2 tablespoons granulated sugar
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy, with no lumps. Gradually beat in the sweetened condensed milk until well combined and smooth. Add the finely chopped pistachios, fresh lemon juice, vanilla extract, and almond extract (if using). Mix on low speed until just incorporated. If you desire a more vibrant green color, add a few drops of green food coloring, mixing until the desired hue is achieved. Be careful not to overmix.2 (8-ounce) packages cream cheese, 1 (14-ounce) can sweetened condensed milk, 1/2 cup finely chopped pistachios, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, green food coloring
- Pour the pistachio filling over the chilled crust in the springform pan. Spread the filling evenly with a spatula, ensuring a smooth top surface. Tap the pan gently on the counter a few times to release any air bubbles.1/2 cup finely chopped pistachios
- Cover the springform pan tightly with plastic wrap. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until it is firm and set. Allowing ample chilling time is crucial for the no-bake cheesecake to firm up properly.
- In a separate chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat, or you will end up with butter.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/4 teaspoon vanilla extract
- Once the cheesecake is firm, carefully remove the sides of the springform pan. If you prepared the whipped topping, spread it evenly over the top of the cheesecake. Sprinkle generously with additional chopped pistachios for a beautiful garnish. Slice and serve cold.chopped pistachios
Notes
Store tightly covered in the refrigerator for up to 3-4 days. Can be frozen for 1-2 months before adding whipped topping.
