Creamy, nutty, and irresistibly smooth, this No Bake Pistachio Cheesecake is a dessert lover’s dream. Made with a buttery graham cracker crust, velvety cream cheese filling, and rich pistachio cream topping, every bite bursts with flavor and texture.
It’s easy to make and requires no oven; just mix, chill, and enjoy. Perfect for special occasions or whenever you crave a decadent, no-fuss dessert!
This No Bake Pistachio Cheesecake was an instant hit with my husband’s coworkers, who got to be the lucky taste testers. Days later, they were still raving about its rich, creamy texture and irresistible pistachio flavor! You will also love to try these cheesecake recipes: No Bake Biscoff and Pumpkin Cheesecake, Tiramisu Cheesecake, and Knafeh Cheesecake.
Recipe Summary
Cuisine: American
Prep and Chilling Time: Approximately 6 hours (including chilling)
Cooking Method: No-bake
Skill Required: Beginner-friendly
Ingredients
For the Crust
Graham Crackers: These create a crunchy crust and add a subtle honey-like sweetness that pairs well with the pistachio flavor.
Unsalted Butter: It holds the crust together adding richness and a melt-in-your-mouth texture.
Granulated Sugar: It adds sweetness to the crust and helps it bind with butter.
For the Filling
Cream Cheese: It is the base of the cheesecake, providing a rich, creamy, and slightly tangy flavor. Use room-temperature cream cheese to get a smooth texture.
Sour Cream: It adds extra tanginess and smoothness, balancing the sweetness of the pistachio cream.
Pistachio Cream: This is the star ingredient of this cheesecake recipe which adds a nutty, buttery, and slightly sweet flavor.
Vanilla Extract: It enhances the overall flavor and balances out the nuttiness with a warm, fragrant touch.
Powdered Sugar: It dissolves quickly into fillings, resulting in a smooth, lump-free consistency.
Lemon Juice: A little bit of lemon juice brightens the flavors and helps stabilize the cheesecake’s texture.
Heavy Whipping Cream: It lightens the texture of the cheesecake, making it smoother and less dense
Chopped Pistachios: They add a delightful crunchy texture and enhance the pistachio taste in the cheesecake.
For the Topping
Pistachio Cream: A silky layer of pistachio cream on top not only enhances the look of the no bake cheesecake but also intensifies its nutty flavor. You can try my Pistachio Cream Spread Recipe.
How to Make No-Bake Pistachio Cheesecake
To Make the Crust
Add the graham crackers to a food processor and process until fine. Add the sugar and melted butter and combine well.
Line a 9-inch springform pan with parchment paper. Add the butter cookie mixture and press it firmly into the bottom of the pan, optionally bringing some up the sides. Ensure it’s packed tightly so it holds together.
Freeze for 30 minutes to 1 hour.
To Make the Cheesecake Filling
In a large bowl, add the room temperature cream cheese and beat with an electric hand mixer for about 5 minutes until smooth.
Add the powdered sugar, vanilla, lemon juice, and sour cream. Beat again until everything is smooth and well incorporated, scraping down the sides as needed.
Add the pistachio cream and chopped pistachios, and mix again until evenly distributed.
In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes. Fold the whipped heavy cream into the cheese mixture until just incorporated.
Add the mixture over the chilled graham cracker crust smoothing it evenly, and freeze for 2 hours.
To Add the Topping
In a microwave-safe bowl, heat ½ to 1 cup of pistachio cream (depending on your desired thickness) for about 10 seconds until the consistency is slightly runnier.
Pour it on top of the cheesecake and spread it evenly.
Refrigerate for 4 hours, or best overnight.
How to Serve No-Bake Pistachio Cheesecake
For the best flavor and texture, serve your pistachio cheesecake chilled, straight from the fridge. Garnish with extra chopped pistachios for crunch and edible rose petals for an elegant finish.
Pair this creamy dessert with a cup of Instant Iced Coffee, Mint Tea, or Golden Milk (Turmeric Latte) for a balanced bite.
If you prefer something refreshing, a citrusy drink like Mint Lemonade (Limonana) complements the richness beautifully.
Variations and Substitutions
Crust Alternatives: Swap graham crackers for digestive biscuits, vanilla wafers, or even Oreo crumbs for a different biscuit base flavor.
Dairy-Free Option: Use plant-based cream cheese, coconut cream instead of heavy cream, and vegan butter for the crust.
Nut-Free Version: Replace pistachio cream with vanilla or white chocolate spread, and skip the chopped pistachio nuts.
Tips and Tricks
Use Room Temperature Ingredients: Let the cream cheese and sour cream sit at room temperature before mixing for a smooth, lump-free filling.
Chill for the Best Texture: While 4 hours in the fridge works, overnight chilling creates a firmer, creamier cheesecake with better flavor.
Press the Crust Firmly: Use the back of a measuring cup or spoon to tightly pack the crust, preventing it from crumbling when slicing.
Stiff Peaks Are Key: When whipping the heavy cream, ensure it forms stiff peaks. This helps the cheesecake hold its shape.
Pistachio Cream Substitute: If you can’t find pistachio cream, blend roasted pistachios with a little honey, milk, vanilla, and salt to create a homemade version. This is the full recipe for Pistachio Cream Spread.
Storage Tips
Refrigerating: Store the pistachio cheesecake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for 4–5 days in the fridge.
Freezing: For longer storage, freeze the cheesecake for up to 2 months. To make serving easier, slice the cheesecake before freezing. Wrap each slice separately and thaw only what you need.
If frozen, let the pistachio cheesecake thaw in the refrigerator overnight before serving. For a firmer texture, enjoy it slightly chilled.
Can I make this cheesecake ahead of time?
Yes! It’s best when chilled overnight, making it a perfect make-ahead dessert.
Frequently Asked Questions
A no-bake cheesecake is a creamy, rich dessert that doesn’t require baking in the oven. It relies on a biscuit base and ingredients like cream cheese and whipped cream to create a smooth, firm texture after chilling in the refrigerator.
I don’t recommend the use of salted butter since it will affect the flavor.
It could be due to insufficient chilling time, over-mixing the cream cheese, or using whipped cream that isn’t stiff enough
Make sure to beat the heavy cream to stiff peaks and fold it gently into the mixture. Also, let the cheesecake fully set before slicing.
Definitely! A drizzle of melted white or dark chocolate pairs beautifully with the pistachio flavor.
Must-Try Desserts:
Chocolate Flan Cake (Cream Caramel)
Orange Cardamom Olive Oil Cake
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
No Bake Pistachio Cheesecake
Ingredients
For The Crust
- ¼ cup granulated sugar
- 9 tablespoons unsalted butter
- 17 graham cracker sheets 2 sleeves, 260g
For The Filling
- 4 8oz. blocks cream cheese room temperature
- ¼ cup sour cream
- ¼ cup pistachio cream
- 1 teaspoon vanilla extract
- 1¼ cups powdered sugar (or more, to taste)
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- ½ cup chopped pistachios
For The Topping
- ½-1 cup pistachio cream
Instructions
To Make The Crust
- Add the graham crackers to a food processor and process until fine. Add the sugar and melted butter and combine well.
- Line a 9-inch springform pan with parchment paper. Add the butter cookie mixture and press it firmly into the bottom of the pan, optionally bringing some up the sides. Ensure it’s packed tightly so it holds together.
- Freeze for 30 minutes to 1 hour.
To Make The Cheesecake Filling
- In a large bowl, add the room-temperature cream cheese and beat with an electric mixer for about 5 minutes until smooth.
- Add the powdered sugar, vanilla, lemon juice, and sour cream. Beat again until everything is smooth and well incorporated, scraping down the sides as needed.
- Add the pistachio cream and chopped pistachios, and mix again until evenly distributed.
- In a separate bowl, beat the heavy cream until stiff peaks form, about 3-5 minutes. Fold the whipped heavy cream into the cheese mixture until just incorporated.
- Add the mixture over the chilled crust smoothing it evenly, and freeze for 2 hours.
To Add The Topping
- In a microwave-safe bowl, heat ½ to 1 cup of pistachio cream (depending on your desired thickness) for about 10 seconds until the consistency is slightly runnier.
- Pour it on top of the cheesecake and spread it evenly.
- Refrigerate for 4 hours, or best overnight.
One Response
A very nice and lovely recipe, did today my first psitachio cheescake thanks to you and its delicious, thanks to you!
Next time i’ll do pistachio and Cashew mix since i have that mix at the shop nearby 🫶