A silky, no-bake pistachio cheesecake that combines the irresistible flavors of creamy cheese, rich pistachio, and a buttery graham cracker crust. Each bite offers a luxurious texture and nutty sweetness that’s both elegant and comforting.

Why You’ll Love This Recipe

This pistachio cheesecake is the perfect dessert for anyone who loves indulgent yet refreshing flavors. It’s easy to make—no baking required—and delivers a smooth, creamy texture with just the right crunch from the pistachio topping. Whether for a family gathering, special occasion, or a simple weekend treat, this dessert will always impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar

For the Pistachio Filling:

24 oz cream cheese (three 8 oz packages), softened
1 cup powdered sugar
1 teaspoon vanilla extract
¼ cup heavy cream
¼ cup pistachio paste (use high-quality or homemade)
½ cup crushed roasted pistachios (for topping)

Directions

Prepare the Crust
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
Beat the Cream Cheese
Using a hand or stand mixer, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully combined.
Add Remaining Ingredients
Add the vanilla extract, heavy cream, and pistachio paste. Mix until the filling becomes smooth and light green in color.
Pour and Chill
Pour the pistachio mixture over the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours or, ideally, overnight to set completely.
Garnish and Serve
Once set, sprinkle crushed roasted pistachios evenly over the top. Slice and serve chilled.

Servings and timing

Servings: 10–12 slices
Preparation Time: 20 minutes
Chilling Time: 6 hours (or overnight)
Total Time: About 6 hours 20 minutes

Variations

Chocolate Pistachio Cheesecake: Add a thin layer of melted dark chocolate between the crust and filling for a decadent twist.
Pistachio Rose Cheesecake: Mix ½ teaspoon of rose water into the filling for a floral Middle Eastern flavor.
Mini Cheesecakes: Make individual portions using muffin tins lined with paper cups. Perfect for parties!
Biscuit Crust Alternative: Use crushed digestive biscuits or vanilla wafers instead of graham crackers for a different base flavor.

Storage/Reheating

Store leftover pistachio cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Since it’s a no-bake dessert, reheating is not necessary.

FAQs

1. Can I use store-bought pistachio paste?

Yes, store-bought pistachio paste works perfectly, but make sure it’s made from pure pistachios for the best flavor and color.

2. What can I use instead of graham crackers?

You can use digestive biscuits, vanilla wafers, or even shortbread cookies for the crust.

3. How do I make pistachio paste at home?

Blend roasted, unsalted pistachios with a bit of honey or light syrup until smooth. Add a touch of oil if needed for consistency.

4. Can I make this cheesecake ahead of time?

Absolutely! It’s best made a day ahead so it has enough time to chill and set properly.

5. Is this cheesecake gluten-free?

You can make it gluten-free by using gluten-free graham crackers or cookies for the crust.

6. Can I use whipped topping instead of heavy cream?

Yes, you can fold in whipped topping gently for a lighter texture, but the flavor and richness will vary slightly.

7. What if I don’t have a springform pan?

You can use a regular pie dish or square baking dish, though it may be trickier to remove clean slices.

8. Can I add a pistachio layer on top?

Yes, you can make a thin layer of pistachio cream or pudding on top before garnishing with nuts for extra flavor.

9. How can I make the cheesecake greener naturally?

Add a small amount of ground pistachios or spinach powder for a natural green hue—avoid food coloring if you prefer an all-natural dessert.

10. Can I make this cheesecake vegan?

Yes, use vegan cream cheese, plant-based butter, and coconut cream instead of heavy cream to make it dairy-free.

Conclusion

This no-bake pistachio cheesecake is an elegant dessert that’s simple to make yet rich in flavor and texture. The nutty pistachio blend and smooth cream cheese filling create a dessert that feels luxurious but is approachable enough for any home baker. Whether served at a festive gathering or enjoyed quietly with coffee, it’s a treat you’ll make again and again.

Pistachio Cheesecake