Description
A creamy, zesty no-bake cheesecake with a crunchy pistachio crust, topped with lemon curd and chopped pistachios for a refreshing dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/2 cup finely chopped pistachios
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- Extra chopped pistachios for garnish
Instructions
1. Prepare the Crust:
- Mix crushed graham crackers, chopped pistachios, and melted butter in a bowl until combined. Press firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Add fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, folding until fully incorporated.
- Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
- Before serving, spread lemon curd over the top of the cheesecake and garnish with extra chopped pistachios. Slice and enjoy.
Notes
You can customize the seasonings to taste.