Name: No Bake Pistachio Cheesecake Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup pistachios shelled, crushed; ½ cup salted butter, melted; 2 tablespoons sugar; 1 cup pistachios shelled; ¼ cup powdered sugar; 1 ⅓ cups heavy whipping cream, divided; 1 teaspoon vanilla extract; 16 ounces cream cheese, softened; ½ cup sugar; 1 teaspoon pistachio extract or emulsion; ½ cup heavy whipping cream; 1 tablespoon powdered sugar; ½ teaspoon vanilla extract; ½ cup pistachios, finely chopped

Jump to Recipe· 4.1 from 6 reviews

Welcome to a delightful journey with this No Bake Pistachio Cheesecake Recipe, a luscious and creamy dessert that perfectly balances nutty pistachio flavor with a buttery, crunchy crust. With just 20 minutes of hands-on prep and simple ingredients, this cheesecake offers an indulgent treat that doesn’t require an oven, making it perfect for warm days or when you want to impress with minimal fuss. Each bite melts in your mouth, boasting a smooth filling enriched by the distinctive aroma of pistachios, while the crunchy crust adds a lovely contrast to the soft cream cheese base.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, creamy batter colored light beige with tiny darker brown specks scattered throughout. The batter has smooth swirls and peaks made by stirring, giving it a soft and slightly textured look. The bowl is viewed from above, showing the batter spread evenly inside. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things simple yet charming with ingredients that each play a vital role in flavor, texture, and color. From the buttery crust to the creamy filling, these essentials come together to create the perfect no-bake dessert experience.

Graham cracker crumbs: These provide a classic base with a subtle sweetness and crunch for the crust.
Shelled pistachios (crushed and whole): The star nuts add vibrant color, texture, and their unmistakable nutty richness throughout.
Salted butter (melted): It binds the crust ingredients and adds richness and moisture.
Sugar and powdered sugar: Sweeten both crust and filling, balancing natural nut flavors perfectly.
Heavy whipping cream: Essential for creating that light, fluffy whipped texture in the filling and topping.
Vanilla extract: Enhances the overall sweetness with delicate floral notes.
Cream cheese (softened): The creamy base of the cheesecake, lending it its iconic velvety texture.
Pistachio extract or emulsion: Amplifies the pistachio flavor for that truly unforgettable taste.

How to Make No Bake Pistachio Cheesecake Recipe

Step 1: Prepare the Crust

Begin by combining graham cracker crumbs, crushed pistachios, melted butter, and sugar in a food processor. The mixture should resemble slightly wet sand once evenly combined. Press this mixture firmly into the bottom and up the sides of a 9″ springform pan using a flat-bottom glass to ensure an even layer. This crust sets the stage for the cheesecake’s texture, offering a crunchy, nutty foundation that complements the smooth filling. Pop it in the refrigerator for 30 minutes to chill while you move on to the filling.

Step 2: Make the Pistachio Cream

Add a cup of shelled pistachios to a food processor and blend until they form a chunky paste. Then mix in powdered sugar, one-third cup heavy whipping cream, and vanilla extract until the mixture becomes a creamy nut butter. This homemade pistachio cream infuses the cheesecake with deep, authentic pistachio flavor that no store-bought substitute can match.

Step 3: Prepare the Cream Cheese Base

In a mixing bowl, whip the softened cream cheese with sugar and pistachio extract until smooth and fluffy. This step ensures a silky texture and that luscious pistachio taste shines through in every bite.

Step 4: Whip the Cream

In a separate bowl, whip the remaining heavy cream using an electric mixer until stiff peaks form. This whipped cream adds lightness and a fluffy structure to the filling, making it wonderfully airy yet rich.

Step 5: Combine the Filling

Gently fold the pistachio cream and whipped cream into the cream cheese mixture, making sure to incorporate everything evenly without deflating the whipped cream. This step creates the dreamy, velvety filling that defines the recipe.

Step 6: Assemble and Chill

Spread the filling evenly over the chilled crust, smoothing the surface with a spatula. Cover and refrigerate for at least 4 hours to let the flavors meld and the cheesecake set perfectly without baking.

Step 7: Whipped Cream Topping and Decoration

Whip half a cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form, then pipe decorative swirls around the cheesecake’s edge using a piping bag and your preferred tip. Finish by sprinkling finely chopped pistachios over the top for a stunning presentation and extra crunch.

How to Serve No Bake Pistachio Cheesecake Recipe

The image shows a single slice of pistachio cheesecake on a white plate with a scalloped edge, placed on a white marbled surface. The cheesecake has a thick, crumbly light brown crust at the bottom with bits of pistachio mixed in. The middle layer is dense and creamy with a light beige color, speckled with finely chopped pistachios throughout. The top layer is decorated with two dollops of white whipped cream, and there are whole and chopped green pistachios scattered on top, adding texture and color contrast. Some crumbs and pistachio pieces are scattered around the plate, adding to the natural, homemade feel. In the background, there are blurred slices of the same cheesecake, showing the crumbly texture clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of chopped pistachios on top of your cheesecake not only enhances its nutty character but also gives it a delightful crunch in every bite. Fresh mint leaves or edible flowers can add a fancy touch and vibrant color, making this dessert even more irresistible at your next gathering.

Side Dishes

This pistachio cheesecake pairs beautifully with fresh berries like raspberries or strawberries, whose natural tartness complements the richness of the cake. A drizzle of raspberry coulis or dark chocolate sauce alongside can elevate the experience and balance out the sweetness.

Creative Ways to Present

Try serving slices of your No Bake Pistachio Cheesecake in individual glass jars layered with crushed pistachios and whipped cream for a cute, portable dessert. You can also plate it with a dusting of powdered sugar and a few whole pistachios artistically placed on the side for an elegant finish.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps wonderfully in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. The flavors deepen with time, making leftovers just as delightful, if not more.

Freezing

If you want to prepare in advance, this No Bake Pistachio Cheesecake Recipe freezes well. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn, and store for up to one month. Thaw overnight in the fridge before serving for best texture and taste.

Reheating

Since this is a no bake cheesecake, reheating is generally not recommended. Serve chilled for the perfect creamy consistency and refreshing taste. Room temperature slices can be allowed for a few minutes if preferred, but avoid warm servings as it may affect texture.

FAQs

Can I substitute the pistachio extract with something else?

While pistachio extract intensifies the nutty flavor, you can use almond extract as a substitute, though it will slightly change the flavor profile. For the most authentic taste, using the pistachio extract or emulsion is best.

Is this recipe suitable for someone who is gluten-free?

The graham cracker crumbs in the crust contain gluten. However, you can substitute gluten-free graham crackers or digestive biscuits to make the No Bake Pistachio Cheesecake Recipe gluten-free.

How long does it take for the cheesecake to set properly?

Chilling the cheesecake for at least 4 hours is recommended to ensure it sets firmly and the flavors fully develop. For best results, refrigerate overnight.

Can I make this cheesecake without a food processor?

Yes! You can crush the graham crackers and pistachios manually using a rolling pin and mix the ingredients by hand. The paste may be slightly less smooth, but the flavor and texture will still shine.

What is the best way to serve leftover cheesecake?

Store leftovers in an airtight container in the fridge, and serve chilled or at room temperature. Pair with fresh fruit or a drizzle of honey to add fresh accents to each bite.

Final Thoughts

There’s something truly special about the ease and elegance of this No Bake Pistachio Cheesecake Recipe. It’s a dessert that feels indulgent but is remarkably simple to pull together, with each component bringing out beautiful flavors and textures. Whether you’re a cheesecake lover or new to pistachios in desserts, this recipe is sure to become a cherished favorite worth sharing again and again. Give it a try and bring that creamy, nutty delight to your next get-together!