Description
Prepare individual servings of creamy, no-bake pistachio cheesecake with a simple shortbread crust. This recipe requires chilling time but no oven use.
Ingredients
Scale
- 1 1/2 cups shortbread cookie crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup pistachio paste or 1 teaspoon pistachio extract
- 1/4 cup finely chopped pistachios, for topping
Instructions
- Combine the shortbread crumbs and melted butter in a bowl. Mix until the crumbs are evenly moistened.
- Press about 1 tablespoon of the crumb mixture into the bottom of six small serving cups or ramekins. Chill the crusts for 10 minutes.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream and the pistachio paste (or extract) into the cream cheese mixture until just combined and the mixture is uniformly green.
- Spoon or pipe the pistachio cheesecake filling evenly over the chilled crusts in the cups.
- Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Before serving, sprinkle the tops with finely chopped pistachios.
Notes
- For a stronger pistachio flavor, use high-quality pistachio paste instead of extract.
- You can substitute graham cracker crumbs for shortbread cookies if needed.
- These cups keep well in the refrigerator for up to three days.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 30
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 7
- Cholesterol: 95