How to Make No-Bake Pistachio Cheesecake Recipe: Creamy, Dreamy & Irresistible

Why You’ll Love This Recipe

• No Oven Required: A chill-and-set dessert that’s perfect for hot days.

• Rich Pistachio Flavor: Thanks to pistachio cream and crunchy chopped pistachios.

• Beginner-Friendly: Simple steps even first-time cheesecake makers can master.

• Elegant Presentation: With its silky green topping, this cheesecake looks as good as it tastes.

Ingredients

For the Crust

• 17 graham cracker sheets (approx. 260g, 2 sleeves)

• 9 tablespoons unsalted butter, melted

• ¼ cup granulated sugar

For the Filling

• 4 blocks (8 oz each) cream cheese, softened to room temperature

• ¼ cup sour cream

• ¼ cup pistachio cream (store-bought or homemade)

• 1 teaspoon vanilla extract

• 1¼ cups powdered sugar (adjust to taste)

• 1 tablespoon lemon juice

• 1 cup heavy whipping cream, chilled

• ½ cup chopped pistachios

And for the Topping

• ½ to 1 cup pistachio cream (slightly melted for easy spreading)

• Extra chopped pistachios or edible rose petals for garnish (optional)

Step-by-Step Instructions

1. Prepare the Crust

1. Crush graham crackers in a food processor until finely ground.

2. Mix with sugar and melted butter until it resembles wet sand.

3. Press firmly into the base of a 9-inch springform pan lined with parchment paper.

4. Freeze for 30 minutes to 1 hour to set.

2. Make the Cheesecake Filling

1. Beat cream cheese in a large mixing bowl with an electric mixer until smooth and creamy (about 5 minutes).

2. Add powdered sugar, vanilla, lemon juice, and sour cream. Beat until fully combined.

3. Mix in pistachio cream and chopped pistachios.

4. In a separate bowl, whip heavy cream to stiff peaks (3–5 minutes).

5. Gently fold whipped cream into the cream cheese mixture.

6. Spread filling evenly over the chilled crust. Freeze for 2 hours to help it set.

3. Add the Topping

1. Warm pistachio cream in the microwave for 10 seconds to loosen.

2. Pour over the cheesecake and spread evenly.

3. Refrigerate at least 4 hours, or preferably overnight, before serving.

Tips for the Best No-Bake Pistachio Cheesecake

• Use Room Temperature Dairy: This ensures a silky-smooth filling without lumps.

• Pack the Crust Firmly: Use a flat-bottomed glass or measuring cup to press the crust tightly.

• Don’t Skip the Chill Time: The longer it sets, the creamier and firmer the cheesecake will be.

• Whip Cream Correctly: Make sure it reaches stiff peaks before folding into the filling—this gives the cheesecake structure.

• Homemade Pistachio Cream: Blend roasted pistachios with honey, milk, and a dash of vanilla for a natural alternative.

Storage Instructions

• Refrigerator: Keep covered in the fridge for up to 5 days.

• Freezer: Freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw in the fridge overnight before serving.

Variations

• Chocolate Twist: Add a layer of melted white or dark chocolate under the pistachio cream topping.

• Middle Eastern Touch: Garnish with crushed pistachios and rosewater syrup for a baklava-inspired version.

• Mini Cheesecakes: Make individual cheesecakes in muffin cups for portion control.

• Nut-Free Option: Substitute pistachio cream with almond butter or Nutella for a different flavor profile.