Creating a no-bake pistachio cheesecake is a delightful endeavor that truly elevates dessert time. The smooth, creamy filling paired with a crunchy crust makes this treat an indulgent experience. It’s perfect for gatherings or as a sweet surprise after dinner, reminding us that enjoying gourmet flavors doesn’t have to be an all-day affair in the kitchen. The star ingredient—pistachio cream—adds a unique, nutty sweetness that sets this cheesecake apart from traditional recipes.

Why you’ll love this dish

Imagine a dessert that combines sumptuous creaminess with a hint of nuttiness while being impossibly easy to make—sounds tempting, right? This no-bake pistachio cheesecake is the answer to your sweet-tooth cravings without the fuss of baking! Perfect for summer get-togethers, holiday feasts, or simply treating yourself on a quiet evening, this recipe blends effortless preparation with an elegant presentation.

“This cheesecake has become my go-to for every holiday! Everyone asks for the recipe—it’s that good!”

Step-by-step overview

This no-bake pistachio cheesecake comes together in just a few simple steps. You’ll start by creating a buttery crust, followed by a fluffy, dreamy filling, and finish with a lovely drizzle of pistachio cream. It’s a straightforward process that yields a gorgeous, restaurant-quality dessert that will impress your family and friends.

What you’ll need

Gather these items

120g butter cookies or graham crackers, finely crushed
75g unsalted butter, melted
A pinch of sea salt
200g heavy whipping cream, cold
300g mascarpone cheese, at room temperature
2 packets whipped cream stabilizer (about 16g total)
30g granulated sugar
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
200g cream cheese, softened
150g pistachio cream spread (store-bought or homemade)
150g pistachio cream spread for drizzling
3 tablespoons pistachios, roughly chopped

Feel free to substitute the butter cookies for gluten-free options or the mascarpone for a vegan cream alternative if you’re looking to accommodate dietary restrictions.

Directions to follow

Start by lining the bottom of an 8-inch (20cm) springform pan with parchment paper.
In a medium bowl, mix the finely crushed cookies with melted butter and a pinch of salt until well combined. Press this mixture firmly into the bottom of the prepared pan to create an even crust.
Refrigerate the crust while you prepare the filling.
In a large bowl, whip the cold heavy cream, mascarpone cheese, granulated sugar, vanilla sugar, and whipped cream stabilizer using an electric mixer until stiff peaks form.
In another bowl, blend the softened cream cheese and pistachio cream together until you achieve a smooth texture.
Gently fold the pistachio mixture into the whipped cream mixture, taking care to maintain the airy texture.
Spoon the cheesecake filling into the chilled crust and smooth the top. Tap the pan gently on the counter to release any trapped air bubbles. Cover the cheesecake with plastic wrap and refrigerate for at least 2-3 hours until set.
When you’re ready to serve, warm the additional pistachio cream briefly in a small bowl over hot water or in short bursts in the microwave until it’s pourable. Drizzle it over the set cheesecake and sprinkle the top with chopped pistachios.
Chill the topped cheesecake in the refrigerator for an additional 30 minutes before slicing.

Best ways to enjoy it

For a stunning presentation, consider garnishing each slice with additional crushed pistachios or edible flowers for a splash of color. Pair slices with a dollop of whipped cream, or enjoy them alongside fresh fruit for a refreshing contrast. For an extra indulgence, serve with a shot of espresso or a glass of dessert wine.

How to store & freeze

This cheesecake can be stored in the refrigerator for up to 5 days in an airtight container. If you find yourself with leftovers (which may not happen!), you can also freeze slices wrapped tightly in plastic wrap and foil. When you’re ready to enjoy, just thaw them in the refrigerator overnight for the best taste and texture.

Helpful cooking tips

Whipping the cream to stiff peaks is key; this helps your cheesecake maintain its structure without baking.
Use room-temperature ingredients, especially the mascarpone and cream cheese, for a smoother filling without lumps.
If you want a more intense pistachio flavor, opt for a higher-quality pistachio cream spread or even make your own at home.

Creative twists

Don’t hesitate to play around with flavors! You can add a swirl of chocolate ganache or top with fresh berries for a fruity spin. Experimenting with other nut butters or flavored extracts could also yield delightful variations that keep this recipe exciting.

Common questions

How long does it take to set?
The cheesecake will need at least 2-3 hours in the fridge to set properly. If you can leave it overnight, that’s even better!
Can I use a different nut cream?
Absolutely! Almond or hazelnut spreads can work wonderfully in this recipe.
What if I can’t find whipped cream stabilizer?
You can use cornstarch or simply whip the cream as instructed; just be extra careful not to overmix when folding it in.

By following this guide, you’ll end up with a creamy, delightful pistachio cheesecake that will become a favorite for any occasion!

No-Bake Pistachio Cheesecake

A smooth, creamy no-bake pistachio cheesecake with a crunchy crust, perfect for any gathering or as a sweet surprise after dinner.

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Prep Time 30

Total Time 3

Course Dessert

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

For the crust

120 g butter cookies or graham crackers, finely crushed Feel free to substitute with gluten-free options.
75 g unsalted butter, melted
a pinch sea salt

For the filling

200 g heavy whipping cream, cold Make sure it is cold for best results.
300 g mascarpone cheese, at room temperature Room temperature for smoother filling.
2 packets whipped cream stabilizer (about 16g total) Can use cornstarch as an alternative.
30 g granulated sugar
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
200 g cream cheese, softened Room temperature for easier mixing.
150 g pistachio cream spread (store-bought or homemade) For filling.
150 g pistachio cream spread for drizzling Warm before drizzling.
3 tablespoons pistachios, roughly chopped For garnish.

Instructions

Preparation

Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
Mix the finely crushed cookies with melted butter and a pinch of salt in a medium bowl until well combined.
Press this mixture firmly into the bottom of the prepared pan to create an even crust.
Refrigerate the crust while preparing the filling.

Filling

In a large bowl, whip the cold heavy cream, mascarpone cheese, granulated sugar, vanilla sugar, and whipped cream stabilizer using an electric mixer until stiff peaks form.
In another bowl, blend the softened cream cheese and pistachio cream together until smooth.
Gently fold the pistachio mixture into the whipped cream mixture, maintaining the airy texture.
Spoon the cheesecake filling into the chilled crust and smooth the top.
Tap the pan gently on the counter to release any trapped air bubbles.
Cover with plastic wrap and refrigerate for at least 2-3 hours until set.

Serving

When ready to serve, warm the additional pistachio cream and drizzle it over the set cheesecake.
Sprinkle the top with chopped pistachios.
Chill the topped cheesecake for an additional 30 minutes before slicing.

Notes

For a stunning presentation, garnish each slice with additional crushed pistachios or edible flowers, and serve with whipped cream or fresh fruit for a refreshing contrast. This cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.

Keyword Dessert, Easy Dessert, No-Bake Cheesecake, Pistachio, Summer Treat