No Bake Pistachio Cheesecake

No Bake Pistachio Cheesecake with a graham cracker crust and creamy pistachio filling. Easy chilled dessert perfect for warm days.

I made this cheesecake on a warm afternoon when the oven was the last thing I wanted to turn on. I needed a dessert that felt special without heating up the kitchen. The pistachio flavor gave it a gentle nutty sweetness, and the creamy filling set up beautifully in the fridge while I got on with the rest of the day.

What I love about this recipe is how calm and simple the process feels. You mix, pour, chill, and the fridge does the hard work. The texture comes out smooth and light, and the pistachio layer on top gives it a pretty finish that looks far more complicated than it really is.

When I sliced into it, the layers held perfectly and the flavor was balanced and fresh. Everyone at the table went quiet for a moment, which is always a good sign. It is the sort of dessert you keep in your back pocket for gatherings, holidays, or any evening when you want a sweet finish without extra stress.

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. It works well and saves time.

How long does it need to chill
At least 4 hours, or overnight for the best texture.

Can I freeze this cheesecake
Yes. Wrap slices tightly and freeze for up to 1 month.

Can I use a different nut flavor
Yes. Almond or hazelnut spreads also work nicely.

What you need to make No Bake Pistachio Cheesecake

For the crust
1 cup graham cracker crumbs

5 tbsp melted butter

2 tbsp sugar

For the filling

16 oz cream cheese, softened

1 cup heavy cream

1/2 cup powdered sugar

1 tsp vanilla extract

1/3 cup pistachio spread

For the topping
1/4 cup pistachio spread

2 tbsp chopped pistachios

How to make No Bake Pistachio Cheesecake

Mix graham cracker crumbs, melted butter, and sugar in a bowl.

Press the mixture firmly into the bottom of a lined pan.

Place the crust in the fridge for 20 minutes.

Beat the cream cheese until smooth.

Add powdered sugar and vanilla, then mix again.

Pour in the heavy cream and beat until thick and fluffy.

Fold in the pistachio spread until fully combined.

Spread the filling over the chilled crust.

Smooth the top with a spatula.

Chill in the fridge for at least 4 hours.

Spread pistachio topping over the set cheesecake.

Sprinkle with chopped pistachios.

Slice and serve cold.

Tips

Use room temperature cream cheese for a smooth filling.

Chill the bowl before whipping the cream for better volume.

Line the pan with parchment for easy removal.

Wipe the knife between slices for clean edges.

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

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