Description
A creamy, zesty no-bake cheesecake with a crunchy pistachio crust, topped with lemon zest 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 unsalted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup chopped pistachios for garnish
- Lemon slices for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix crushed graham crackers, 1/2 cup chopped pistachios, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan and refrigerate for 15 minutes.
- In a large bowl, beat softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture 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 overnight until set.
- Before serving, garnish with chopped pistachios and lemon slices. Slice and enjoy chilled.
Notes
You can customize the seasonings to taste.