Shortbread Pistachio Crust No-bake Cheesecake

Nutty, buttery, crumbly, silky, creamy and delicious is the best description for this super easy no bake pistachio shortbread cheesecake dessert. This will definitely be your favorite no-bake dessert!

Ingredients

Crust

Shortbread cookies – 11 oz. (1 package)

Shelled pistachios – ¼ cup

Unsalted butter, melted – 4 to 5 TBSP

Raw sugar – 2 TBSP

Pinch of fine sea salt

Filling

Regular cream cheese – 20 oz. (2 ½boxes)

Condensed milk – 14 oz. (1 can)

Natural granulated suagr – 1 TBSP

Freshly squeezed lemon juice – 2 TBSP

Vanilla extract – ½ Tsp

Steps

To make the crust:

Preheat oven to 350°.

In the bowl of the food processor already attached to the base, pulse the pistachios just before finely ground. Break the cookies and add them to the bowl with the sugar and the salt. Pulse again until almost crushed, about less than 10 seconds. Make sure everything is well incorporated by scraping the bowl sides and bottom, then pulse a few more seconds to make everything come together. With the food processor running, pour the melted butter through the lid hole and pulse just a few seconds more, until the cookie crumbs look just wet. Transfer the content to the tart flute pan or the pan you will be using.  Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the edges of the pan.  You may use a bottom flat small measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 8 minutes and then place it in the fridge to cool down.

To make the filling:

In the bowl of a mixer with the whisk attached whip the cream cheese for 3 to 4 minutes in medium speed (# 3 in the Kitchen Aid mixer), until the cheese is airy and fluffy but peaks are still a bit stiff. Slow the speed to low and drizzle a bit of the condensed milk and let it incorporate. Drizzle a bit more and let it incorporate. If needed, stop the mixer and using a rubber spatula scrap down any cream cheese. Pour the remaining condensed milk, vanilla and lemon juice and wait until incorporated to speed up the mixer again. Whip for 1 to 2 minutes. Taste to make sure all the flavors are well integrated. Mix for 1 to 2 minutes more if necessary. Pour over the crust and chill for 6 to 8 hours, preferably overnight. Decorate with pistachios and fresh fruits.