Introduction

This no-bake pistachio cheesecake is a creamy, dreamy dessert that’s perfect for warm days or when you want a show-stopping treat without turning on the oven. With a crisp graham cracker crust and rich pistachio flavor throughout, it’s sure to impress family and friends.

This image shows a three-layered cheesecake on a white plate, placed on a white marbled surface. The bottom layer is a thick, crumbly golden-brown crust, which also forms the sides of the cake. The middle layer is a creamy, light beige cheesecake filling with a smooth texture and small green specks inside. The top layer is a shiny, thick light green glaze with a smooth, swirled pattern, edged with crushed pistachios and bits of dried rose petals. A slice is cut out and placed in the foreground on the white marbled surface, showing the cake layers clearly. Around the cake, there are scattered pistachios, a small glass bowl filled with the light green glaze, and a white dish with blackberries and a halved strawberry. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup granulated sugar
9 tablespoons unsalted butter
17 graham cracker sheets (2 sleeves, 260g)
4 (8 oz.) blocks cream cheese, room temperature
¼ cup sour cream
¼ cup pistachio cream
1 teaspoon vanilla extract
1¼ cups powdered sugar (or more, to taste)
1 tablespoon lemon juice
1 cup heavy whipping cream
½ cup chopped pistachios
½ to 1 cup pistachio cream (for topping)

Instructions

Step 1: Add the graham crackers to a food processor and process until fine. Mix in the granulated sugar and melted butter until well combined.
Step 2: Line a 9-inch springform pan with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan and optionally up the sides, packing it tightly so it holds together.
Step 3: Freeze the crust for 30 minutes to 1 hour to set.
Step 4: In a large bowl, beat the room-temperature cream cheese with an electric mixer for about 5 minutes until smooth and creamy.
Step 5: Add powdered sugar, vanilla extract, lemon juice, and sour cream to the cream cheese. Beat until smooth and well incorporated, scraping down the sides as needed.
Step 6: Mix in pistachio cream and chopped pistachios until evenly distributed.
Step 7: In a separate bowl, beat the heavy whipping cream until stiff peaks form, about 3–5 minutes. Gently fold the whipped cream into the cream cheese mixture until just combined.
Step 8: Spread the cheesecake filling evenly over the chilled crust and freeze for 2 hours to firm up.
Step 9: Warm ½ to 1 cup of pistachio cream in a microwave-safe bowl for about 10 seconds until slightly runny. Pour the warmed pistachio cream over the cheesecake and spread evenly.
Step 10: Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Tips & Variations

For an extra nutty crunch, toast the chopped pistachios lightly before adding them to the filling.
If you can’t find pistachio cream, substitute with pistachio paste or finely ground pistachios mixed with a little honey.
Use gluten-free graham crackers if you need a gluten-free version of this dessert.
To make smaller servings, prepare this recipe in mini springform pans or mason jars.

Storage

Keep the cheesecake covered tightly in the refrigerator for up to 3 days. It can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. When reheating the topping layer is softened in the fridge, simply stir gently to restore texture.

How to Serve

A round cake with about two thick layers is shown. The bottom layer is a light tan crumb crust that covers the sides, rough-textured with small crumbs visible. On top, there is a smooth, glossy green layer of pistachio cream, spread evenly with a swirl pattern in the center. Around the edge of the green cream is a ring of crushed pistachio nuts, adding a rough green and purple speckled texture. The cake sits on a white marbled surface with scattered whole pistachios around. In the foreground, a small white scalloped bowl holds fresh berries including strawberries cut in half and dark blackberries. The overall setting is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake benefits from resting time. Prepare it a day in advance and refrigerate overnight for the best texture and flavor.

What is pistachio cream and where can I buy it?

Pistachio cream is a smooth, sweet spread made from ground pistachios, often used in desserts. You can find it in specialty grocery stores, online retailers, or substitute with pistachio paste or a homemade blend of ground pistachios and honey.