No Bake Pistachio Cheesecake
No Bake Pistachio Cheesecake with a graham cracker crust and creamy pistachio filling. An easy chilled dessert with about 20 minutes preparation, 20 minutes crust chilling, and at least 4 hours chilling after filling. Allow a minimum of about 4 hours 40 minutes, or longer until firm; overnight chilling is best.
The pistachio spread does two jobs in this cheesecake: some flavors the cream cheese filling, and the rest makes a thin topping beneath the chopped nuts. Choose a smooth, sweetened pistachio dessert spread, not unsweetened pistachio butter. They are not interchangeable in sweetness or consistency.
There is no gelatin or baking step here. Full-fat brick cream cheese, cream whipped to stiff peaks, and a long refrigerator rest give the filling its structure. Fold the whipped cream in gently rather than beating it into the cream cheese mixture.
Plan on making this well before serving, ideally the night before. Four hours is the minimum chill for the filled cheesecake, not a promise that every brand of spread will set at exactly the same speed. Leave it in the pan until firm enough to slice, then add the topping and serve it cold.
Questions you may have about this recipe
Do I need to bake the crust?
No. The crust sets in the fridge with the butter.
Can I use store bought pistachio spread?
Yes. Use a smooth, sweetened pistachio cream or dessert spread. Unsweetened pistachio butter has a different flavor and consistency.
How long does it need to chill?
Chill the crust for 20 minutes, then chill the filled cheesecake for at least 4 hours and until firm enough to slice. Overnight is best; do not release it from the pan while the filling is still soft.
Can I freeze this cheesecake?
Yes. Once the cheesecake has set in the refrigerator, wrap the slices tightly and freeze for up to 1 month. Thaw in the refrigerator and serve cold.
Can I use a different nut flavor?
A smooth sweetened almond or hazelnut dessert spread is an alternative, but flavor and setting texture may differ.
What you need to make No Bake Pistachio Cheesecake
For the crust
1 cup graham cracker crumbs
5 tbsp melted butter
2 tbsp granulated sugar
For the filling
16 oz full-fat brick cream cheese, softened
1 cup cold heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/3 cup smooth sweetened pistachio cream or spread
For the topping
1/4 cup smooth sweetened pistachio cream or spread
2 tbsp chopped pistachios
How to make No Bake Pistachio Cheesecake
Line the base of a deep 8-inch springform pan with parchment. Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl.
Press the mixture firmly into an even layer over the bottom of the pan only.
Refrigerate the crust for 20 minutes.
Beat the softened full-fat brick cream cheese until smooth.
Add the powdered sugar, vanilla, and 1/3 cup pistachio cream or spread, then beat until smooth.
In a separate chilled bowl, whip the cold heavy whipping cream until it holds stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain; do not beat out the air.
Spread the filling over the chilled crust.
Smooth the top with a spatula and cover.
Refrigerate for at least 4 hours, preferably overnight, and until firm enough to slice. Do not unmold while the filling is still soft.
Once set, carefully release the cheesecake from the pan and spread the remaining 1/4 cup pistachio cream or spread over the top.
Sprinkle with the chopped pistachios.
Slice into 8 servings with a clean knife and serve cold. Return the cheesecake promptly to the refrigerator.
Tips
Use softened full-fat brick cream cheese for a smooth filling, but keep the heavy whipping cream cold.
Chill the bowl before whipping the cream for better volume.
Line the pan base with parchment for easy removal. Pack the crust firmly and wait until the filling is set before releasing the pan.
Wipe the knife between slices for clean edges. Keep the cheesecake covered in the refrigerator and return it promptly after serving; do not leave it out for more than 2 hours (1 hour above 90°F/32°C), including preparation and serving.
Line the cheesecake base
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A parchment circle beneath the crumb crust helps keep it from sticking to the springform base. You can cut one to fit the 8-inch pan from a roll of Reynolds unbleached parchment paper on Amazon (paid link). Keep it flat before pressing in the crumbs, and leave the cheesecake in its pan until the filling is firmly set. The paper helps with release, but it does not support a soft filling.
Reader reviews
⭐⭐⭐⭐⭐ “Smooth, creamy, and not too sweet. A lovely dessert.” Margaret D
⭐⭐⭐⭐ “Very easy to make and the pistachio flavor was gentle.” Alan S
⭐⭐⭐⭐⭐ “Set perfectly in the fridge and sliced beautifully.” Carol N
⭐⭐⭐⭐ “Nice texture and simple ingredients.” Peter B
⭐⭐⭐⭐⭐ “A calm, no fuss dessert that still felt special.” Janet H
Printable Recipe
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No Bake Pistachio Cheesecake
No Bake Pistachio Cheesecake with a buttery crust and creamy pistachio filling. A smooth, chilled dessert with a gentle nutty flavor.
Ingredients
- For the crust
- 1 cup graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp granulated sugar
- For the filling
- 16 oz full-fat brick cream cheese, softened
- 1 cup cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup smooth sweetened pistachio cream or spread
- For the topping
- 1/4 cup smooth sweetened pistachio cream or spread
- 2 tbsp chopped pistachios
Instructions
- Line the base of a deep 8-inch springform pan with parchment. Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl.
- Press the mixture firmly into an even layer over the bottom of the pan only.
- Refrigerate the crust for 20 minutes.
- Beat the softened full-fat brick cream cheese until smooth.
- Add the powdered sugar, vanilla, and 1/3 cup pistachio cream or spread, then beat until smooth.
- In a separate chilled bowl, whip the cold heavy whipping cream until it holds stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain; do not beat out the air.
- Spread the filling over the chilled crust.
- Smooth the top with a spatula and cover.
- Refrigerate for at least 4 hours, preferably overnight, and until firm enough to slice. Do not unmold while the filling is still soft.
- Once set, carefully release the cheesecake from the pan and spread the remaining 1/4 cup pistachio cream or spread over the top.
- Sprinkle with the chopped pistachios.
- Slice into 8 servings with a clean knife and serve cold. Return the cheesecake promptly to the refrigerator.
Notes
Use a deep 8-inch springform pan, full-fat brick cream cheese, cold heavy whipping cream, and smooth sweetened pistachio cream or dessert spread, not unsweetened pistachio butter. A smooth sweetened almond or hazelnut dessert spread is an alternative, but flavor and setting texture may differ. Allow about 20 minutes preparation, 20 minutes crust chilling, and at least 4 hours chilling after filling: a minimum allowance of about 4 hours 40 minutes. Allow longer until firmly set; overnight gives the best slicing texture. Keep covered in the refrigerator and do not leave out for more than 2 hours (1 hour above 90°F/32°C), including preparation and serving. Once set, wrap slices tightly and freeze for up to 1 month; thaw in the refrigerator and serve cold.
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