Indulge in the creamy delight of this gluten free no-bake pistachio cheesecake! This effortless dessert combines a rich, velvety pistachio filling with a buttery pistachio crust—no oven required. Perfect for any occasion, this cheesecake is a fun and delicious way to impress your taste buds and your guests!
INGREDIENTS
Crust
- 3/4 cup pistachio flour (can sub almond flour)
- 1/4 cup cacao powder
- 1/4 cup butter, melted
- 1/4 cup
- Peppertux Unsweetened Pistachio Butter + 2 tbsp sugar
- Peppertux Original Pistachio Butter OR
- Peppertux Pistachio Cream
Pistachio Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 bricks cream cheese (16 oz), softened
- 1/2 cup
- Peppertux Unsweetened Pistachio Butter + 1/4 cup sugar
- Peppertux Original Pistachio Butter + 2 tbsp sugar OR
- Peppertux Pistachio Cream + 2 tbsp sugar
- 2 tbsp sour cream
- Optional: 1/4 cup chopped pistachios or pistachio flour (if you want more texture in your cheesecake)
- Salt to taste
- Optional: 1/4 cup pistachio flour to garnish
INSTRUCTIONS
- Line an 8” cake pan with parchment paper. Set aside.
- In a food processor, pulse pistachio flour, cacao powder, butter, Peppertux Pistachio Butter or Pistachio Cream and sugar (if using Peppertux Unsweetened Pistachio Butter) until well combined.
- Press crumbs on the bottom (and sides) of the pan. Place in refrigerator to chill.
- Using a handheld mixer or stand mixer, whisk heavy cream, powdered sugar and vanilla extract until stiff peaks form.
- In a separate bowl, beat cream cheese, Peppertux Pistachio Butter or Pistachio Cream, sugar and sour cream until smooth.
- Gently fold in the whipped cream mixture to the pistachio cream cheese mixture. Pour into the cake pan and spread evenly.
- Refrigerate overnight.
- Before diving in, sprinkle pistachio flour on top of the cake to garnish. Enjoy!