No Bake Pistachio Cheesecake Recipe

Introduction

This no bake pistachio cheesecake is a creamy, dreamy dessert that comes together with ease. Combining a crunchy graham cracker crust with a rich pistachio-flavored filling, it’s perfect for warm days or any time you want a show-stopping treat without the oven.

Ingredients

• ¼ cup granulated sugar
• 9 tablespoons unsalted butter, melted
• 17 graham cracker sheets (2 sleeves, 260g)
• 4 (8 oz) 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
• ½ to 1 cup pistachio cream (for topping)

Instructions

1. Step 1: Add the graham crackers to a food processor and process until finely ground. Mix in the granulated sugar and melted butter until combined.
2. Step 2: Line a 9-inch springform pan with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan, optionally bringing some up the sides. Pack it tightly so it holds together well.
3. Step 3: Freeze the crust for 30 minutes to 1 hour to set.
4. Step 4: In a large bowl, beat the room-temperature cream cheese with an electric mixer for about 5 minutes until smooth and creamy.
5. Step 5: Add the powdered sugar, vanilla extract, lemon juice, and sour cream to the cream cheese. Beat again until smooth and fully combined, scraping down the bowl as needed.
6. Step 6: Mix in the pistachio cream and chopped pistachios evenly into the cheese mixture.
7. Step 7: In a separate bowl, whip the heavy cream until stiff peaks form, about 3 to 5 minutes. Gently fold the whipped cream into the pistachio cheese mixture until just combined.
8. Step 8: Spread the cheesecake filling evenly over the chilled crust and freeze for 2 hours.
9. Step 9: Heat ½ to 1 cup of pistachio cream in a microwave-safe bowl for about 10 seconds until slightly runny. Pour and spread it evenly on top of the cheesecake.
10. Step 10: Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, before serving.

Tips & Variations

• For a nut-free version, substitute the pistachio cream and chopped pistachios with almond or hazelnut cream and nuts.
• Use light or reduced-fat cream cheese for a lighter dessert, but note the texture may differ slightly.
• Gently folding the whipped cream into the cheese mixture helps maintain a light and airy texture.
• If you don’t have a food processor, place the graham crackers in a sealed bag and crush them with a rolling pin.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. You can also freeze it for up to 2 weeks; thaw overnight in the fridge before serving. Reheat the pistachio topping gently in the microwave if it hardens when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio cream?

Yes, store-bought pistachio cream works well and saves time. Choose a good-quality brand for the best flavor.

Do I have to freeze the cheesecake or can I refrigerate it only?

Freezing helps the cheesecake firm up quickly and hold its shape, but you can refrigerate it for an extended time if preferred. Just allow extra time to set before serving.

No Bake Pistachio Cheesecake Recipe

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4.5 from 87 reviews

This No Bake Pistachio Cheesecake is a creamy and rich dessert featuring a crunchy graham cracker crust combined with a smooth pistachio-infused cream cheese filling. Topped with a luscious pistachio cream glaze and chopped pistachios, it’s an elegant, easy-to-make cheesecake perfect for special occasions or anytime you crave a refreshing nutty treat without turning on the oven.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (including chilling and freezing time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 17 graham cracker sheets (2 sleeves, 260g)
• ¼ cup granulated sugar
• 9 tablespoons unsalted butter, melted

Cheesecake Filling

• 4 (8 oz) 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

Topping

• ½ to 1 cup pistachio cream

Instructions

1. Prepare the Crust: Add the graham crackers to a food processor and process until finely ground. Combine with granulated sugar and melted butter until well mixed.
2. Form the Crust: Line a 9-inch springform pan with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan, optionally spreading some up the sides, making sure it is tightly packed to hold together.
3. Freeze the Crust: Place the crust in the freezer and chill for 30 minutes to 1 hour to set.
4. Make the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese with an electric mixer for about 5 minutes until smooth and creamy.
5. Add Flavorings: To the cream cheese, add powdered sugar, vanilla extract, lemon juice, and sour cream. Beat again until smooth and fully incorporated, scraping the sides of the bowl as needed.
6. Incorporate Pistachios: Mix in the pistachio cream and chopped pistachios evenly throughout the mixture.
7. Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form, typically 3–5 minutes.
8. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined, preserving airiness.
9. Assemble Cheesecake: Pour the filling evenly over the chilled crust, smoothing the top with a spatula. Freeze for 2 hours to firm up.
10. Prepare the Topping: In a microwave-safe bowl, warm ½ to 1 cup pistachio cream for about 10 seconds until it becomes slightly runny but not hot.
11. Add the Topping: Pour the warmed pistachio cream over the set cheesecake and spread evenly using a spatula.
12. Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, before serving to allow it to fully set and develop flavors.

Notes

• Make sure the cream cheese is at room temperature to achieve a smooth filling.
• Adjust the amount of powdered sugar to your preferred sweetness level.
• For best results, chill the crust thoroughly to ensure it firms up and holds the filling properly.
• Pistachio cream can be substituted with pistachio paste if unavailable, for similar flavor.
• Freeze time is critical for setting the cheesecake; do not skip or shorten it extensively.
• Using a springform pan makes it easier to slice and serve the cheesecake.

Keywords: no bake cheesecake, pistachio cheesecake, easy cheesecake, no bake dessert, pistachio dessert, creamy cheesecake, graham cracker crust