Cherry Pistachio No Bake Cheesecake

Once summer hits, we’re all about cool, creamy desserts. Think ice cream, gelato, and cheesecake. And we’re even more thrilled when we don’t have to turn on the oven in order to make desserts. That’s why we’re so excited to have Melina Thompson of Sugary and Buttery here sharing this gorgeous Cherry and Pistachio Layered Cheesecake with us. Here’s what Melina has to say:

“Summertime is cheesecake time. Shall I say no-bake cheesecake time! No hot oven, the fridge will do the work for you and you get to enjoy a cool sweet treat at anytime. Like this beautifully layered cherry pistachio cheesecake on top of a thick crust of graham crackers.

The idea of layering cheesecakes is so intriguing not just since it looks pretty, but because you can combine any flavors and give your cake even more character and taste. How about dark and white chocolate? Strawberry and vanilla? Lemon and blueberry? The list of possibilities is endless! I made this Roasted Strawberry and White Chocolate Layer Cheesecake last year – so good.  This time I went with cherry and pistachio. Just as pistachio teams up perfectly with cranberries during the winter season, it goes wonderfully with cherries in the summer!

For the Crust:
–12 graham crackers
–1 stick butter, melted

For the Cheesecake:
–4 packs cream cheese (8oz each)
–2 envelopes gelatine
–1 cup sugar
–1 cup cherry juice
–0.5 cup pistachios
–green food color
–1 cup water

Make the Crust:
1. Grind the graham crackers in a food processor and mix with the melted butter.

2. Place the crumbs in a 8 inch cheese cake pan and gently push down the crumbs with a pie or coffee tamper.

Make the Cherry Cheesecake:
1. Mix 1 envelope of gelatine and 0.5 cup sugar in small bowl. Bring cherry juice to a boil and add to the sugar-gelatine mix.

2. Stir 5 minutes or until gelatine is completely dissolved.

3. Beat 2 packs of cream cheese in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition.

4. Pour on top of your crust and refrigerate for 2 hours or until firm.

Make the Pistachio Cheesecake:
1. Mix 1 envelope of gelatine and 0.5 cup sugar in small bowl. Bring 1 cup water to a boil and add to the sugar-gelatine mix. Stir 5 minutes or until gelatine is completely dissolved.

2. Finely grind the pistachios until they almost become a paste.

3. Beat 2 packs of cream cheese, pistachios and 1 drop of green food color in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition.

4. Pour on top of the cherry cheese cake layer and refrigerate for 2 hours or until firm.

5. Decorate with whipped cream, whipped cream cheese, or any other topping!