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No Bake Cherry and Pistachio Cheesecake with Animal Cracker Crust on counter
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5 from 1 vote

No Bake Cherry and Pistachio Cheesecake with Animal Cracker Crust

This No Bake Cherry and Pistachio Cheesecake with Animal Cracker Crust is a perfectly easy layered dessert recipe. It's quick, easy and utterly delicious!
Prep Time30 mins
Cooling Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: no bake cheesecake, no bake cherry pistachio cheesecake
Servings: 12
Calories: 634kcal

Ingredients

For the Base:

  • 4 cups animal crackers crushed
  • ¼ cup butter melted

For the Cherry Cheesecake Portion:

  • 1 package gelatin
  • ¼ cup sugar
  • 1 cup boiling water
  • 16 ounces cream cheese softened
  • ¼ cup sugar
  • 1 cup fresh cherries pitted and chopped

For the Pistachio Cheesecake Portion:

  • 1 package gelatin
  • ¼ cup sugar
  • 1 cup boiling water
  • 16 ounces cream cheese softened
  • ¼ cup sugar
  • 1 cup pistachios shelled
  • Green food colouring optional

For the whipped cream topping:

  • 1 cup heavy cream
  • 1 teaspoon sugar optional

Instructions

For the Base:

  • Add the animal crackers to a food processor, Pulse until they become fine crumbs.
  • Add the melted butter and pulse again until combined.
  • Pour and press into a 8 inch spring-form pan.

For the Cherry Cheesecake Portion:

  • In a small bowl combine the gelatin and ¼ cup sugar. Pour the boiling water over top and stir until the sugar dissolves. Allow to cool before adding to the cream cheese mix.
  • In a stand mixer combine the cream cheese and ¼ cup sugar. Whisk until fluffy.
  • Add the pitted cherries to the food processor and pulse until the cherries become fine pieces. Add this mixture to the cheesecake mixture, mix until combined.
  • Add the cooled gelatin to cheesecake mixture, whisk on high until it thickens.
  • Pour this mixture over top of the crumb layer. Pop in the fridge and allow to set up for at least 2 hours, up to 4 hours.

For the Pistachio Cheesecake Portion:

  • In a small bowl combine the gelatin and ¼ cup sugar. Pour the boiling water over top and stir until the sugar dissolves. Allow to cool before adding to the cream cheese mix.
  • In a stand mixer combine the cream cheese and ¼ cup sugar. Whisk until fluffy.
  • In a food processor pulse the pistachios until they become paste-like. Transfer that to the cheesecake mixture and whisk on medium speed until combined.
  • Add the cooled gelatin to cheesecake mixture, whisk on high until it thickens.
  • Add the food colouring if desired. Mix well.
  • Pour this mixture over top of the cherry layer. Pop in the fridge and allow to set up for at least 2 hours, up to 4 hours.

For the whipped cream topping:

  • In a stand mixer combine the heavy cream and sugar, whisk on low initially then gradually increase to high speed until the mixture is fluffy. Spread over top of the cheesecake. If you like you can top with fresh cherries and crushed pistachios.
  • Serve with a big old cherry and pistachio loving smile!

Nutrition

Calories: 634kcal | Carbohydrates: 48g | Protein: 13g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 491mg | Potassium: 305mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1475IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg