This creamy Pistachio Cheesecake with Strawberry Topping is rich, silky, refreshing, and packed with pistachio flavor. I made this cake for my younger son David’s birthday on April 2nd because he absolutely loves all kinds of cheesecakes — especially desserts made with pistachio cream. The combination of creamy pistachio filling, buttery cookie crust, and homemade strawberry topping turned out incredibly delicious and beautiful.
Perfect for birthdays, spring gatherings, holidays, and special occasions.
Ingredients
Cookie Crust
- 1/2 cup butter, softened (120 g)
- 2/3 cup powdered sugar (80 g)
- 1/3 cup pistachio cream spread (100 g)
- 3 1/2 cups finely crushed cookies or biscuit crumbs (350 g)
- 1/3–1/2 cup orange soda, such as Fanta (100 ml)
Pistachio Cheesecake Filling
- 1 cup heavy whipping cream (250 ml)
- 21 oz cream cheese, softened (600 g)
- 2/3 cup powdered sugar (80 g)
- 1 1/4 cups pistachio cream spread (300 g)
- Optional green and yellow food coloring
Strawberry Topping
- 14 oz fresh strawberries (400 g)
- 1 cup water, divided (250 ml)
- 1 cup sugar (200 g)
- 1 package vanilla pudding mix (about 1.4 oz / 40 g)
Instructions
1. Make the Cookie Crust
In a large bowl, beat together the butter, powdered sugar, and pistachio cream spread until smooth and creamy.
Add the crushed cookies and mix again.
Pour in the orange soda and mix until the mixture comes together.
Press the mixture firmly into a 9-inch (22 cm) springform pan.
Smooth the surface and refrigerate while preparing the filling.
2. Make the Pistachio Cheesecake Filling
Whip the heavy cream until stiff peaks form.
In a separate bowl, combine the cream cheese, powdered sugar, and pistachio cream spread until smooth and creamy.
Fold the whipped cream into the pistachio mixture.
If desired, add a small amount of food coloring to create a softer pistachio color. In the video, I first added green gel coloring, but the shade looked too strong, so I softened it with a little yellow.
Mix until smooth and fluffy.
Spread the filling evenly over the chilled crust and return the cheesecake to the refrigerator.
Important:
Since this cheesecake contains no gelatin, make sure the whipped cream is properly whipped so the filling holds its shape well.
3. Make the Strawberry Topping
Blend the strawberries until smooth.
In a saucepan, combine the sugar and 2/3 cup water (150 ml). Bring to a boil and cook for about 3 minutes until the sugar dissolves.
Add the blended strawberries and cook, stirring constantly, for another 3 minutes.
In a small bowl, dissolve the vanilla pudding mix in the remaining 1/3 cup water (100 ml).
Pour the pudding mixture into the strawberries and cook over medium heat until thickened.
Let the topping cool for about 30 minutes before pouring it over the pistachio filling.
4. Chill
Refrigerate the cheesecake for several hours or overnight until fully chilled and set.
Notes
- Graham crackers, digestive biscuits, vanilla cookies, or tea biscuits all work well for the crust.
- Pistachio cream spread can usually be found near Nutella or specialty dessert spreads.
- Chill overnight for the best flavor and texture.
- Fresh strawberries give the topping the best flavor and color.
Why You’ll Love This Recipe
- Creamy no-bake pistachio cheesecake
- Rich pistachio flavor
- Fresh homemade strawberry topping
- Beautiful make-ahead dessert
- No gelatin needed
- Elegant but easy to make
