No Bake Pistachio Cheesecake

Why You’ll Love This Recipe

This no bake pistachio cheesecake is incredibly easy to prepare and delivers maximum flavor with minimal effort. The combination of pistachio and cream cheese creates a silky, luxurious texture that’s perfectly balanced between sweet and nutty. It sets beautifully in the fridge, making it ideal for make-ahead entertaining. Plus, it looks elegant with its pale green hue and optional pistachio garnish.

Ingredients

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

For the crust:

• Graham crackers or digestive biscuits

• Melted butter

• Sugar (optional)

For the filling:

• Cream cheese

• Powdered sugar

• Pistachio paste or ground pistachios

• Heavy whipping cream

• Vanilla extract

• Gelatin or agar-agar (optional, for stability)

For garnish (optional):

• Chopped pistachios

• Whipped cream

• White chocolate shavings

Directions

1. Prepare the crust: Crush graham crackers or biscuits into fine crumbs using a food processor. Combine with melted butter (and sugar if using) until the mixture resembles wet sand.

2. Press the crust mixture firmly into the bottom of a springform pan. Use the back of a spoon or the bottom of a glass to compact it evenly. Refrigerate while you prepare the filling.

3. Make the filling: In a large bowl, beat the cream cheese until smooth and creamy.

4. Add powdered sugar and pistachio paste (or finely ground pistachios) and beat until well incorporated.

5. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture gently to maintain a light texture.

6. If using gelatin, dissolve it in warm water and allow it to cool slightly before folding it into the filling.

7. Add vanilla extract and mix just until smooth and evenly combined.

8. Pour the filling over the chilled crust and smooth the top with a spatula.

9. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

10. Before serving, garnish with chopped pistachios, whipped cream, or white chocolate shavings as desired.

Servings and timing

This recipe serves 10–12.
Prep time: 25 minutes
Chill time: 6–8 hours
Total time: about 6.5 to 8.5 hours

Variations

• Chocolate Pistachio: Add a layer of melted dark chocolate over the crust before pouring in the filling.

• Mini Cheesecakes: Use muffin tins lined with cupcake wrappers for individual portions.

• Nut-Free Option: Substitute pistachio paste with almond or cashew butter for a different flavor.

• Citrus Twist: Add a bit of lemon or orange zest to brighten up the filling.

• Crust Alternatives: Use crushed pistachio cookies or chocolate wafers instead of graham crackers.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap the cheesecake (whole or in slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
This is a no-bake dessert and should not be reheated.

FAQs

Can I make this cheesecake without gelatin?

Yes, the filling will still set if chilled properly, though gelatin helps it hold shape better, especially in warmer weather.

What is pistachio paste and where can I find it?

Pistachio paste is a smooth blend of ground pistachios, often lightly sweetened. It can be found in baking supply stores or made at home.

Can I use salted pistachios?

It’s best to use unsalted pistachios to avoid an overly salty dessert. If using salted, reduce any added salt in the recipe.

How do I make pistachio paste at home?

Blend shelled, unsalted pistachios in a food processor until smooth, optionally adding a bit of oil or sugar to achieve the right consistency.

Can I use whipped topping instead of whipping cream?

Yes, but it may slightly alter the texture and sweetness of the final product.

What kind of crust works best?

Graham cracker, digestive biscuit, or shortbread crusts work well with the pistachio flavor.

How long does it take to set in the fridge?

Allow at least 6 hours for it to set properly, but overnight is best for clean slices and firm texture.

Can I make this cheesecake vegan?

Yes, use plant-based cream cheese, coconut whipped cream, and agar-agar instead of gelatin for a vegan version.

Why is my filling grainy?

This may be due to overmixing or not properly softening the cream cheese. Make sure all ingredients are at room temperature before mixing.

Can I add food coloring?

Yes, a tiny amount of green food coloring can enhance the pistachio appearance, but it’s completely optional.

Conclusion

No Bake Pistachio Cheesecake is a creamy, nutty delight that’s both elegant and effortless. Whether you’re entertaining guests or simply indulging in a personal treat, this dessert offers all the flavor and richness of a traditional cheesecake—without the need for baking. With its smooth texture, unique flavor profile, and beautiful presentation, it’s sure to become a go-to favorite for any occasion

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