I absolutely love how this No Bake Pistachio Cheesecake Recipe comes together—it’s like a little taste of luxury without the fuss of baking. When I first tried it, I was amazed at how creamy and rich the pistachio flavor is, all packed into a velvety cheesecake that feels indulgent but still refreshing. It’s perfect for those days when you want something impressive but don’t want to heat up the kitchen or stand by the oven.
This cheesecake works wonderfully for special occasions or a casual weekend treat with friends. You’ll find that the combination of crunchy biscuit base with the smooth, nutty filling makes it a winner each time. Plus, since it’s no bake, it’s a total lifesaver when you need a dessert done ahead of time but still want to wow your guests with something homemade.
Why You’ll Love This Recipe
- Effortless elegance: No baking means you save time and avoid heating the kitchen.
- Deliciously creamy texture: The pistachio and white chocolate blend creates a smooth, dreamy filling.
- Crunchy contrast: A buttery biscuit and chopped pistachio base add a layer of satisfying crunch.
- Make ahead friendly: Freeze it overnight for a dessert ready when you are.
Ingredients You’ll Need
These ingredients come together to create a perfect balance of nutty, creamy, and crunchy flavors. When shopping, look for high-quality pistachio spread and fresh cream cheese to really elevate the cheesecake.
- Digestive biscuits (graham crackers): Provides a classic, buttery base that crisps nicely when chilled.
- Pistachios: Use raw or roasted unsalted for that fresh nutty crunch; chop finely for the base and topping.
- Melted butter: Binds the biscuit base together, giving it richness and stability.
- White chocolate: Adds sweetness and a creamy, smooth texture to the filling and topping.
- Pistachio spread: The star ingredient — it infuses the cheesecake with that unmistakable pistachio flavor.
- Cream cheese: Use full-fat for best creaminess and flavor.
- Double cream: Whipped for fluffy texture, vital to making the cheesecake light and airy.
- Unsweetened plain Greek yoghurt: Brings a subtle tartness that balances sweetness perfectly.
- Vanilla bean paste: Adds a warm, fragrant note that lifts the overall flavor.
Variations
I love how you can tweak this No Bake Pistachio Cheesecake Recipe to fit different tastes or dietary needs without losing its magic. Feel free to get creative and make it your own!
- Dairy-Free Variation: I’ve swapped cream cheese for a cashew-based cream cheese and used coconut cream instead of double cream—still creamy and delicious!
- Chocolate Lover’s Twist: Adding a layer of dark chocolate ganache on top can make this cheesecake even more decadent, which my family went crazy for during the holidays.
- Fruit Flair: Swirling in some raspberry or cherry compote gives a lovely contrast to the rich pistachio flavor, and it’s a fresh surprise.
- Vegan Adaptation: Using a plant-based cream cheese and dairy-free white chocolate spread lets you enjoy that pistachio goodness vegan-style—I’ve tried this with great results!
How to Make No Bake Pistachio Cheesecake Recipe
Step 1: Make the Crunchy Base
Start by crushing the digestive biscuits—either blitz them in a food processor or pop them in a sealed bag and crush with a rolling pin. Then, add the pistachios and pulse a few times to break them into small pieces, but not into a powder. I found that chopping pistachios by hand works just as well if you don’t have a processor. Mix in the melted butter until the crumbs are evenly coated.
Press this mixture firmly into the bottom of a springform pan lined with baking paper. Don’t skimp on pressure here—a compact base means no crumbling when you slice!
Step 2: Whip Up the Creamy Pistachio Filling
In a large bowl, beat the cream cheese, vanilla bean paste, and pistachio spread together until smooth. Then, mix in the melted white chocolate and Greek yoghurt, making sure to scrape the bowl well so the flavors meld evenly. In a separate bowl, whip the double cream until it holds medium peaks—think soft mountains that gently fold over.
Gently fold the whipped cream into your cheesecake mixture to keep it airy and light—that’s the trick to that perfect melt-in-your-mouth texture.
Step 3: Assemble and Freeze
Pull your base out from the freezer and pour the cheesecake filling over it, smoothing the top with a spatula. Place the cheesecake in the freezer for at least 6 hours, but I personally prefer leaving it overnight—it gives the flavors time to deepen and the texture to set properly.
Step 4: Prepare and Add the Glossy Topping
Gently heat white chocolate, pistachio spread, and double cream together over simmering water. Stir until smooth and glossy—this process is quite mesmerizing, believe me! Let it cool enough so you can touch the bowl without burning your fingers, whisking regularly so it doesn’t set prematurely. Pour the topping evenly over your chilled cheesecake, spread with a spoon or spatula, then sprinkle chopped pistachios on top for a little texture and color.
Pop it back in the fridge for at least 30 minutes to let the topping set before serving.
Pro Tips for Making No Bake Pistachio Cheesecake Recipe
- Use quality pistachio spread: I’ve noticed the flavor really shines with a good-quality nut butter, so don’t skimp here.
- Don’t overwhip the cream: It’s best when your whipped cream is medium peaks—too stiff and it loses that silky fold-in texture.
- Freeze overnight for best results: The crust firms up and the filling sets beautifully, making slicing easier.
- Slowly defrost to keep texture: I’ve learned that overnight thawing in the fridge prevents any sogginess or melting.
How to Serve No Bake Pistachio Cheesecake Recipe
Garnishes
I love topping my pistachio cheesecake with extra chopped pistachios for crunch and a few edible rose petals when I want to make it extra fancy. A tiny drizzle of honey or some fresh berries can also add freshness and a pretty pop of color that guests always appreciate.
Side Dishes
This cheesecake pairs beautifully with a light green tea or coffee, and I sometimes serve it alongside a simple fresh fruit salad to keep things bright and balanced. If I’m having guests over, a lemon sorbet on the side creates a refreshing palate cleanser that’s just perfect.
Creative Ways to Present
For birthdays or special dinners, I’ve tried making individual jars of this pistachio cheesecake topped with whipped cream and pistachio crumbs—it’s a fun way to serve and looks stunning on the table. You can also use mini springform pans to make personal-sized cheesecakes that feel extra special.
Make Ahead and Storage
Storing Leftovers
Once made, this cheesecake keeps beautifully in the fridge for up to 3 days. I store leftovers in an airtight container or keep the springform pan wrapped tightly in plastic wrap to prevent fridge odors from sneaking in. It holds its texture without any sogginess.
Freezing
I’ve frozen this cheesecake successfully multiple times by wrapping it securely in plastic wrap and aluminum foil. When frozen, it holds up well for up to a month—just remember to thaw it slowly in the fridge overnight before serving for the best texture and flavor.
Reheating
This cheesecake is best enjoyed chilled, so reheating isn’t really necessary. If you find it too firm after freezing, simply leave it out at room temperature for about 15–20 minutes before slicing and serving to get that perfect creamy texture back.
FAQs
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Can I use other nuts instead of pistachios in this cheesecake?
Absolutely! While pistachios give this cheesecake its distinct flavor, you can substitute with almond butter or hazelnut spread for a different but equally delicious twist. Just keep the quantity the same and adjust toppings accordingly.
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Do I have to freeze the cheesecake, or can I refrigerate it instead?
Freezing helps the cheesecake set firmly and makes slicing neater, but you can refrigerate it for at least 6 hours if you’re short on time. Just be mindful the texture might be a bit softer and less stable.
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Can I prepare this recipe ahead of time for a party?
Definitely! This No Bake Pistachio Cheesecake Recipe is perfect for make-ahead occasions. Prepare it a day or two in advance, freeze or refrigerate as needed, and add the finishing touches like the topping and pistachio garnish just before serving.
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What’s the best way to slice this cheesecake?
For clean slices, I recommend warming a sharp knife under hot water, wiping it dry, then cutting the cheesecake with smooth, even strokes. Repeat warming the knife between slices, especially if the topping is thick or creamy.
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Is it okay to use store-bought pistachio spread?
Yes, store-bought pistachio spreads work well and save time. Just choose one with simple ingredients and no added artificial flavors for the best taste.
Final Thoughts
This No Bake Pistachio Cheesecake Recipe has truly become one of my favorites to share with friends and family. It’s the kind of dessert that feels fancy but actually comes together so easily—you can whip it up with minimal stress and still impress everyone at the table. If you’ve been hesitant about making cheesecake because of baking or complicated steps, give this one a try. I bet you’ll find it as satisfying as I do, every creamy, nutty bite reminding you that sometimes, the best desserts come with no oven and lots of love.
Print
No Bake Pistachio Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (including freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Description
This no bake pistachio cheesecake is a creamy, decadent dessert featuring a crunchy biscuit and pistachio base, a luscious pistachio-infused cream cheese filling, and a glossy white chocolate pistachio topping. Perfectly chilled and packed with nutty flavors, it’s an elegant yet simple treat that requires no baking and is ideal for special occasions or anytime you want a refreshing, indulgent dessert.
Ingredients
For the Base
- 180 gr digestive biscuits (graham crackers)
- 20 gr pistachios
- 80 gr melted butter
For the Cheesecake Filling
- 150 gr white chocolate, melted
- 150 gr pistachio spread
- 280 gr cream cheese
- 250 gr double cream
- 150 gr unsweetened plain Greek yoghurt
- 1 tsp vanilla bean paste
For the Topping
- 80 gr white chocolate
- 80 gr pistachio spread
- 55 ml double cream
- 30 gr chopped pistachios (optional)
Instructions
- Prepare the Base: Crush the digestive biscuits using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Add the pistachios to the food processor and pulse a few times to break into small pieces, avoiding turning them into dust. If you don’t have a food processor, finely chop the pistachios with a knife. Mix the crushed biscuits and pistachios with the melted butter thoroughly. Press this mixture firmly into the bottom of a 20 cm (8 inch) springform baking pan lined with baking paper. Place the pan in the freezer to firm up while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, use a hand mixer to beat the cream cheese, vanilla bean paste, and pistachio spread until smooth and combined. Add in the melted white chocolate and Greek yoghurt, mixing until the mixture is uniform and no lumps remain. In a separate bowl, beat the double cream until medium peaks form—when lifted, the peaks form little mountains but don’t hold a stiff peak. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful to maintain the airy texture.
- Assemble and Freeze: Remove the base from the freezer and pour the cheesecake filling over the biscuit layer, smoothing the top evenly. Return the entire cheesecake to the freezer and chill for at least 6 hours, preferably overnight, to set completely.
- Defrosting Options: For best results, defrost the cheesecake overnight in the refrigerator. Alternatively, remove from the freezer and let it sit at room temperature for 1 hour, then place it back in the fridge for at least 3 hours before serving.
- Prepare the Topping: In a heatproof bowl over simmering water (making sure the water does not touch the bottom of the bowl), gently heat the white chocolate, pistachio spread, and double cream. Stir continuously until the white chocolate is fully melted and the mixture is glossy and smooth. Remove from heat and allow it to cool while whisking regularly to prevent it from setting prematurely. Once the mixture has cooled to a touchable temperature, pour it over the chilled cheesecake and spread evenly with a spoon or spatula.
- Finish and Chill: Sprinkle the chopped pistachios on top if using, then place the cheesecake in the refrigerator for at least 30 minutes to allow the topping to set before serving.
Notes
- The biscuit and pistachio base can be substituted with graham crackers or any other crunchy biscuit you prefer.
- Use high-quality white chocolate for the best flavor and smooth melting texture.
- You can adjust the pistachio spread quantity based on your taste preference for nuttiness.
- Be careful when folding the whipped cream into the filling to keep it light and airy.
- Ensure the topping mixture is cooled adequately before pouring to prevent melting the cheesecake surface.
- Store leftover cheesecake in the refrigerator and consume within 3 days for best freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cheesecake)
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
