### Cherry Pistachio No-Bake Cheesecake
Based on the image “My Amazing Recipes.jpg”, this appears to be a no-bake cheesecake with a beautiful light green color (likely from pistachio), a crumbly crust, whole cherries baked into the filling, and a fresh cherry, pistachio, and mint topping.
**Yields:** 8-12 servings
**Prep time:** 30 minutes
**Chill time:** At least 6 hours, preferably overnight
**Ingredients:**
**For the Crust:**
* 1 ½ cups (180g) digestive biscuits or graham cracker crumbs
* ½ cup (60g) shelled pistachios, finely ground (or pulsed with crumbs)
* ¼ cup (50g) granulated sugar
* ½ cup (113g) unsalted butter, melted
**For the Pistachio Cheesecake Filling:**
* 2 (8 oz / 226g each) packages cream cheese, softened at room temperature
* 1 cup (200g) granulated sugar (or powdered sugar for a smoother texture)
* 1 cup (240ml) heavy cream, very cold
* 1 teaspoon vanilla extract
* ½ teaspoon almond extract (enhances pistachio flavor, optional)
* ¼ cup (30g) finely ground pistachios (extra for color and flavor)
* Few drops green food coloring (optional, for vibrant color)
* 1 cup (approx. 150g) fresh or frozen (thawed) cherries, pitted and halved
**For Garnish:**
* ½ cup fresh cherries, with stems
* ¼ cup shelled pistachios, roughly chopped
* Small dollops of whipped cream (from extra heavy cream or aerosol can)
* Fresh mint leaves
* Pomegranate arils (optional, as seen in the image)
**Equipment:**
* 9-inch (23 cm) springform pan
* Parchment paper
* Electric mixer (stand mixer or hand mixer)
* Food processor (for grinding pistachios/crumbs)
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**Instructions:**
1. **Prepare the Crust:**
* Lightly grease the bottom and sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
* In a food processor, pulse the digestive biscuits/graham crackers and shelled pistachios until fine crumbs form.
* In a medium bowl, combine the crumbs, sugar, and melted butter. Mix until well combined and moistened.
* Press the mixture firmly and evenly into the bottom of the prepared springform pan. Place in the refrigerator to chill while you prepare the filling.
2. **Make the Pistachio Cheesecake Filling:**
* In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, with no lumps.
* In a separate chilled bowl, beat the very cold heavy cream, vanilla extract, and almond extract (if using) until stiff peaks form.
* Add the finely ground pistachios and green food coloring (if using) to the cream cheese mixture and mix until just combined and uniformly colored.
* Gently fold in the whipped cream into the cream cheese mixture until no streaks remain.
* Gently fold in the halved pitted cherries. Be careful not to overmix, as the cherries might bleed too much color.
3. **Assemble and Chill:**
* Pour the cheesecake filling evenly over the chilled crust in the springform pan. Smooth the top with a spatula.
* Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set firmly.
4. **Garnish and Serve:**
* Once thoroughly chilled and set, carefully remove the sides of the springform pan. Gently slide the cheesecake onto a serving plate, peeling off the parchment paper from the bottom.
* Just before serving, garnish generously with fresh cherries, chopped pistachios, small dollops of whipped cream, fresh mint leaves, and pomegranate arils (if using), similar to the image.
* Slice with a warm, sharp knife for clean cuts.
