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No-Bake Cherry Pistachio Cheesecake

A stunning, creamy no-bake dessert featuring a buttery graham cracker crust, a velvety cream cheese filling, and a glossy cherry topping garnished with chopped pistachios and white chocolate.
Print Recipe
Prep Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
Cheesecake Filling
  • 16 oz full-fat cream cheese softened to room temperature
  • 1.25 cups heavy whipping cream cold
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Topping & Garnish
  • 21 oz cherry pie filling or 2 cups chilled cherry compote
  • 0.33 cup pistachios shelled and chopped
  • 2 oz white chocolate for shaving

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula

Method
 

  1. Mix graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until it resembles wet sand.
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15-20 minutes.
  3. In a cold bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the softened cream cheese until completely smooth. Add powdered sugar, vanilla, and lemon juice; beat until light and fluffy.
  5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined. Do not overmix.
  6. Pour the filling over the chilled crust and smooth the top into an even layer.
  7. Cover tightly and refrigerate for at least 6 hours, preferably overnight, until firm.
  8. Before serving, remove the springform ring. Spoon the cherry topping evenly over the cheesecake.
  9. Garnish with chopped pistachios and white chocolate shavings. Slice with a hot, clean knife and serve.

Notes

Ensure cream cheese is entirely at room temperature to prevent lumps, and heavy cream is very cold to whip properly.