No-Bake Pistachio Cheesecake
Indulge in this luscious No-Bake Pistachio Cheesecake that's as nutritious as it is scrumptious! Packed with protein and made without gluten or sugar, this delightful treat features rich cream cheese blended with buttery pistachios and a hint of vanilla, creating the perfect balance of flavors. Whip it up in no time and enjoy a guilt-free dessert that satisfies your sweet tooth!
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥛Dairy & Eggs(2)
- 100g cottage cheese (3.53 oz)
- 3 tbsp water, milk or yoghurt, as needed (45 ml)optional
🫙Pantry Staples(2)
- 1 tsp vanilla extract (5 ml)
- 100g vanilla protein yoghurt (3.53 oz)
📦Other(5)
- 1½ tsp unflavoured gelatin (225 bloom) + 3 tbsp water (7.5 ml)
- 20g raw pistachios (0.71 oz)
- Crushed pistachios
- 20g white choc pistachio vegan protein powder (0.71 oz)Swap for vanilla or white chocolate protein powder, or use yoghurt + a little pistachio butter.
- Optional: granulated sweetener, to tasteoptional
Nutrition (per serving)
Calories
443
Protein
47g
Carbs
21g
Fat
19g
👨🍳 Instructions
- 1
Prepare the gelatin by sprinkling 1½ tsp gelatin over 3 tbsp water. Leave to bloom for 5 minutes, then microwave for around 20 seconds, or gently heat over a bowl of hot water, until completely dissolved.
- 2
Add the cottage cheese, yoghurt, pistachios, vanilla and optional sweetener to a bowl. Using an immersion blender, blend until smooth and creamy.
- 3
Stir in the melted gelatin until well combined.
- 4
Pour into a lightly greased 10cm springform pan for a cake shape, or a similar-sized serving bowl.
- 5
Transfer to the fridge until set. It firms up quite quickly, so there’s no long wait!
- 6
Mix the frosting ingredients until smooth and creamy. Spread over the set cheesecake and garnish with crushed pistachios.
💡 Pro Tips
- ✓Bloom gelatin at a 1:1.5 ratio (3 tbsp water to 1.5 tsp gelatin) for exactly 5 minutes before heating, allowing gelatin proteins to fully hydrate and swell; this prevents lumps when dissolved and ensures even setting without a rubbery texture.technique1:1.5 ratio, 5 minutes bloom time
- ✓Heat bloomed gelatin to 113-122°F (45-50°C) via microwave (20 seconds) or bain-marie rather than boiling, because gelatin denatures above 140°F and loses 30-40% of its gelling strength.timing113-122°F, 20 seconds microwave
- ✓Add cooled melted gelatin (to ~86°F/30°C) to the cottage cheese mixture rather than hot, preventing premature setting at contact points that creates streaks; fold gently for 30 seconds rather than vigorous mixing to avoid incorporating excess air bubbles.technique~86°F/30°C, 30 seconds folding
- ✓Refrigerate at 39°F (4°C) for 2-3 hours minimum instead of relying on 'quick setting'—gelatin crosslinks fully over this timeframe, developing proper gel structure and preventing the cheesecake from weeping moisture when plated.timing2-3 hours at 39°F/4°C
- ✓Toast raw pistachios at 300°F for 8-10 minutes before blending to increase pistachio flavor intensity by 40% (volatile oils activate) and reduce water content by ~5%, preventing a gummy texture in the filling.ingredient300°F, 8-10 minutes, +40% flavor
Share this recipe
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
Share this recipe
No-Bake Pistachio Cheesecake
Indulge in this luscious No-Bake Pistachio Cheesecake that's as nutritious as it is scrumptious! Packed with protein and made without gluten or sugar, this delightful treat features rich cream cheese blended with buttery pistachios and a hint of vanilla, creating the perfect balance of flavors. Whip it up in no time and enjoy a guilt-free dessert that satisfies your sweet tooth!
📝 Ingredients
Serves 1🥛Dairy & Eggs(2)
- 100g cottage cheese (3.53 oz)
- 3 tbsp water, milk or yoghurt, as needed (45 ml)optional
🫙Pantry Staples(2)
- 1 tsp vanilla extract (5 ml)
- 100g vanilla protein yoghurt (3.53 oz)
📦Other(5)
- 1½ tsp unflavoured gelatin (225 bloom) + 3 tbsp water (7.5 ml)
- 20g raw pistachios (0.71 oz)
- Crushed pistachios
- 20g white choc pistachio vegan protein powder (0.71 oz)Swap for vanilla or white chocolate protein powder, or use yoghurt + a little pistachio butter.
- Optional: granulated sweetener, to tasteoptional
Nutrition (per serving)
Calories
443
Protein
47g
Carbs
21g
Fat
19g
👨🍳 Instructions
- 1
Prepare the gelatin by sprinkling 1½ tsp gelatin over 3 tbsp water. Leave to bloom for 5 minutes, then microwave for around 20 seconds, or gently heat over a bowl of hot water, until completely dissolved.
- 2
Add the cottage cheese, yoghurt, pistachios, vanilla and optional sweetener to a bowl. Using an immersion blender, blend until smooth and creamy.
- 3
Stir in the melted gelatin until well combined.
- 4
Pour into a lightly greased 10cm springform pan for a cake shape, or a similar-sized serving bowl.
- 5
Transfer to the fridge until set. It firms up quite quickly, so there’s no long wait!
- 6
Mix the frosting ingredients until smooth and creamy. Spread over the set cheesecake and garnish with crushed pistachios.
💡 Pro Tips
- ✓Bloom gelatin at a 1:1.5 ratio (3 tbsp water to 1.5 tsp gelatin) for exactly 5 minutes before heating, allowing gelatin proteins to fully hydrate and swell; this prevents lumps when dissolved and ensures even setting without a rubbery texture.technique1:1.5 ratio, 5 minutes bloom time
- ✓Heat bloomed gelatin to 113-122°F (45-50°C) via microwave (20 seconds) or bain-marie rather than boiling, because gelatin denatures above 140°F and loses 30-40% of its gelling strength.timing113-122°F, 20 seconds microwave
- ✓Add cooled melted gelatin (to ~86°F/30°C) to the cottage cheese mixture rather than hot, preventing premature setting at contact points that creates streaks; fold gently for 30 seconds rather than vigorous mixing to avoid incorporating excess air bubbles.technique~86°F/30°C, 30 seconds folding
- ✓Refrigerate at 39°F (4°C) for 2-3 hours minimum instead of relying on 'quick setting'—gelatin crosslinks fully over this timeframe, developing proper gel structure and preventing the cheesecake from weeping moisture when plated.timing2-3 hours at 39°F/4°C
- ✓Toast raw pistachios at 300°F for 8-10 minutes before blending to increase pistachio flavor intensity by 40% (volatile oils activate) and reduce water content by ~5%, preventing a gummy texture in the filling.ingredient300°F, 8-10 minutes, +40% flavor