Skip to main content

Pistachio cheesecake

Pistachio cheesecake

A delicious no-bake cake with pistachio cream and whipped cream. A creamy and cool dessert, perfect for summer or as an original birthday cake! The base consists of crushed cookies and melted butter, pressed into the bottom of a 22-24 cm hinged cake pan. While the base chills in the refrigerator, prepare the pistachio cream by whipping the cream and adding mascarpone, spreadable cheese and Mastro Vincenzo pistachio cream.


  • 180 g dry cookies
  • 100 g butter
  • 250 ml fresh cream
  • 250 g mascarpone
  • 200 g spreadable cheese
  • 300 g pistachio cream
  • 10 g gelatin sheets
  • pistachio flour to taste for decoration
  • whipped cream to taste for decoration


Prepare the base: Chop the cookies and mix them with the melted butter. Press the mixture into the cake pan lined with baking paper and refrigerate for 10 minutes.
Prepare the cream: Soak the gelatin in cold water. Whip cream and add mascarpone, spreadable cheese and pistachio cream. Melt the gelatin and add it to the cream.
Assembly: Pour the cream over the cookie base and level. Refrigerate for at least 4 hours or 2 hours in the freezer.
Decorate: Sprinkle with pistachio flour, gently remove strips of baking paper. Add clumps of whipped cream as decoration.

Hit enter to search or ESC to close