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Indulge in Pistachio Cheesecake, a no-bake dessert with a buttery crust and creamy, nutty filling. This pistachio dessert is perfect for special occasions or make-ahead treats. Try this no-bake cheesecake recipe for a smooth, elegant finish!

Why You’ll Love This Recipe

No-Bake Ease: No oven needed for this pistachio dessert.
Rich Pistachio Flavor: Deep, nutty taste in every bite of this no-bake cheesecake.
Make-Ahead Magic: Chills overnight for perfect texture.
Clean Slices: Sets firmly for a polished pistachio dessert.
Customizable: Add your favorite toppings to this no-bake cheesecake.

Ingredients for Pistachio Cheesecake

Here’s what you’ll need for this no-bake cheesecake (serves 8–10):

Crust:
- 200g (2 cups) graham crackers or digestive biscuits, crushed
- ½ cup (115g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
Filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- ½ cup (120g) unsweetened pistachio paste
- 1 cup (240ml) heavy cream, whipped
- 1 tbsp (9g) unflavored gelatin, dissolved in ¼ cup (60ml) warm water
- 1 tsp vanilla extract
Topping:
- ¼ cup (30g) chopped pistachios (for garnish)
- ½ cup (120g) white chocolate, melted (optional)

Equipment

9-inch (23cm) springform pan
Food processor or rolling pin for crushing crumbs
Mixing bowls and spatula
Whisk or electric mixer
Measuring cups and spoons

Ingredient Tips

Pistachio Paste: Use unsweetened paste from baking shops for authentic flavor in this pistachio dessert.
Crust: Swap graham crackers for speculoos for a spiced twist in this no-bake cheesecake.
Cream Cheese: Full-fat cream cheese ensures a firm set; mascarpone works for a silkier pistachio dessert.
Gelatin: Cool slightly before adding to avoid clumps in this no-bake cheesecake.
Topping: Dark chocolate drizzle can replace white chocolate for a bolder contrast.

Directions for Pistachio Cheesecake

Let’s make this elegant Pistachio Cheesecake!

Make the Crust

I crush 200g graham crackers into fine crumbs using a food processor or rolling pin.
I mix with ½ cup melted butter and 2 tbsp sugar until combined.
I press the mixture into a 9-inch springform pan using a flat-bottomed glass, slightly up the sides, and chill for 20 minutes to set for this pistachio dessert.

Prepare the Filling

I beat 16 oz softened cream cheese with ¾ cup sugar and 1 tsp vanilla until smooth.
I add ½ cup pistachio paste, blending until fully incorporated.
In a separate bowl, I whip 1 cup heavy cream to soft peaks.
I dissolve 1 tbsp gelatin in ¼ cup warm water, cool slightly, and fold into the cream cheese mixture.
I gently fold in the whipped cream for a light, creamy Pistachio Cheesecake.

Assemble and Chill

I spread the filling evenly over the chilled crust, smoothing the top with a spatula.
I cover and refrigerate for at least 6 hours, preferably overnight, to set this no-bake cheesecake.

Garnish and Serve

I remove the cheesecake from the pan.
I sprinkle with ¼ cup chopped pistachios and drizzle with ½ cup melted white chocolate, if using, for this pistachio Pistachio Cheesecake.
I slice with a warm, clean knife for clean cuts.

Nutrition

Prep Time: 20–25 minutes
Chill Time: 6+ hours (preferably overnight)
Total Time: 6½–7½ hours
Servings: 8–10 (1 slice per serving)
Calories: ~380–420 kcal per serving
Macros per Serving: 35g carbs, 8g protein, 28g fat, 1g fiber

Variations for Pistachio Cheesecake

Try these twists on this no-bake cheesecake recipe:

Chocolate Twist: Drizzle dark chocolate ganache for a richer No-Bake Pistachio Cheesecake.
Nutty Crunch: Add ¼ cup crushed pistachios to the crust for extra texture in this pistachio dessert.
Fruit Pairing: Top with fresh raspberries for a tart contrast to this no-bake cheesecake.
Mascarpone Swap: Use mascarpone instead of cream cheese for a silkier pistachio dessert.
Spiced Flair: Add ½ tsp cinnamon to the crust for a warm note in this no-bake cheesecake.

Serving Ideas:

Pair with coffee or tea for a refined dessert.
Serve with fresh berries for a vibrant plate.
Enjoy with a glass of dessert wine for elegance.

Storage

I store this pistachio dessert in an airtight container or covered in the fridge for up to 4 days. The crust may soften slightly but stays intact. For longer storage, I freeze individual slices for up to 1 month, thawing in the fridge overnight before serving.

Serving Tips

Presentation: Serve this Pistachio Cheesecake chilled on a dessert plate for elegance.
Garnish: Top with pistachios or a chocolate drizzle for flair.
Pairing: Pair with berries or coffee to complement the no-bake cheesecake.
Portion Size: 1 slice (1/8–1/10 of cake) per person.
Occasions: Ideal for holidays, dinner parties, or make-ahead desserts.

FAQs About Pistachio Cheesecake

Here are answers to some common questions about Pistachio Cheesecake:

Can I use pistachio pudding mix instead of paste?
Pudding mix works but gives a sweeter, less nutty flavor than paste for this pistachio dessert.

How do I prevent a soggy crust in this no-bake cheesecake?
Chill the crust well and avoid overmixing butter for Pistachio Cheesecake.

Can I make this pistachio dessert ahead?
Yes, prepare and chill overnight for best texture in Pistachio Cheesecake.

Can I freeze this no-bake cheesecake?
Freeze slices for up to 1 month, thawing overnight for this pistachio dessert.

What pairs well with this no-bake cheesecake?
Berries, coffee, or dessert wine enhance the flavors.

More Cheesecake Recipe You’ll Love

Conclusion

Pistachio Cheesecake is a creamy, nutty, no-bake delight that elevates any occasion. This no-bake cheesecake recipe is a must-try. Make this pistachio dessert, share with loved ones, and enjoy the elegant flavors!