No-Bake Pistachio Tiramisu Cheesecake
This eggless no-bake pistachio tiramisu cheesecake combines creamy pistachio flavor with airy whipped cream, offering a delightful and lighter version of the traditional tiramisu.
Ingredients
For the Cheesecake Layers
- 1 cup ladyfingers Quickly dipped in coffee
- 1 cup strong brewed coffee, cooled
- 8 oz cream cheese, softened
- 1 cup pistachio cream or pistachio paste For a richer flavor
- 1 cup heavy whipping cream Whipped to stiff peaks
- 1/2 cup sugar
- 1 tsp vanilla extract
- to taste chopped pistachios for garnish
Instructions
Preparation
- Dip the ladyfingers in the cooled coffee quickly and layer them in a serving dish.
- In a mixing bowl, beat the cream cheese until smooth.
- Add in the pistachio cream, sugar, and vanilla extract.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pistachio cream cheese mixture until combined.
- Spread a layer of the pistachio mixture over the ladyfingers.
- Repeat layers until all ingredients are used, finishing with the pistachio layer on top.
Chill
- Refrigerate for at least 4 hours or until set.
- Garnish with chopped pistachios before serving.
Notes
Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 2 months.