No-Bake Pistachio Vanilla Cheesecake
A silky, no‑bake cheesecake that marries the nutty richness of pistachio with a subtle vanilla backdrop. The crunchy biscuit base provides a satisfying contrast to the creamy filling, making this dessert an indulgent treat for any occasion.
Maker: On est Gourmands 🌿
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
20 min estimated total time for 6 servings.
Explore related saves
Ingredients
No main ingredients listed.
Base
- 7 1/10 oz biscuits
- 3 1/5 oz butter
Pistachio Insert
- 2 tbsp pistachio paste
- 2 tbsp pistachio praline
- 2 tbsp crêpes dentelle
Cream
- 11 oz cream cheese
- 1 tbsp pistachio cream
- 5 3/10 oz whipped cream
Instructions
- 1Place the biscuits in a zip‑top bag and crush them with a rolling pin until they become fine crumbs (or pulse in a food processor).
- 2Transfer the crumbs to a bowl, add the melted butter, and stir until the mixture is evenly coated.
- 3Press the crumb‑butter mixture firmly into the bottom of a 20‑cm springform pan to form an even base; chill in the refrigerator while you prepare the fillings.
- 4In a separate bowl, combine pistachio paste, pistachio praline, and crêpes dentelle; whisk until the mixture is smooth and homogeneous.
- 5Spread the pistachio mixture evenly over the chilled biscuit crust and return the pan to the refrigerator to set briefly (about 10 minutes).
- 6In a large mixing bowl, beat the room‑temperature cream cheese until smooth and creamy, then fold in the pistachio cream until fully incorporated.
- 7Gently fold the cold whipped cream into the cheese mixture, taking care not to deflate it, until the filling is light and uniform.
- 8Pour the cream filling over the pistachio layer, smoothing the top with a spatula.
- 9Refrigerate the assembled cheesecake for at least 4 hours, or until firm, before serving.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How many servings does this No-Bake Pistachio Vanilla Cheesecake recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this No-Bake Pistachio Vanilla Cheesecake recipe come from?
- It was shared by On est Gourmands 🌿 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.