Last updated on November 9th, 2025.
No Bake Pistachio Cheesecake is one of those recipes you make when you really want to enjoy something special. Made with simple ingredients and a generous amount of roasted pistachios, this is an easy, no fuss recipe.
Creamy NY Style Pistachio Cheesecake is amazing and checks all the right boxes. But sometimes, strange as it may be, we want something different yet also familiar. Enter this creamy, light, and foolproof No Bake Pistachio Cheesecake recipe. Top it with easy homemade pistachio whipped cream or a smooth pistachio caramel, and you just might be crowned everyone’s favorite baker.
Key Ingredients
The complete recipe including measurements in at the bottom of this post, here is a a list of the key ingredients including replacement when possible.
For The Crust
- Roasted Pistachios. Shelled with skin on (for flavor and color). You can use salted pistachios, but do not use flavored or coated ones.
- Graham Crackers and Sugar. You can use any crackers you have on hand, including petite beurre or golden Oreos. Just keep in mind that pistachios, while distinguished and unique in flavor, are also mild and can be easily overpowered by strong flavors like dark chocolate.
- Melted Butter. The melted butter brings the dry ingredients together. As it cools down, it solidifies and gives the crust firmness. If you wish, you can bake the crust for about 10 minutes at 350°F. This short baking time melts the sugar, which will later caramelized and recrystallized, adding another layer of flavor and firmness.
For The Filling
- Cream Cheese (at room temperature) and Whipped Cream (cold). Think of the cream cheese as the “cheese” part of the cake, and the whipped cream as the “creamy” part. Since we whip the cream, it also adds volume and stability. If you prefer a tangier cheesecake, you can replace up to 1 cup of the cream with sour cream.
- Unsalted butter at room temperature. To add another layer of stability to the cake.
- Powdered Sugar. This is super important and can only be replaced with vanilla instant pudding. Powdered sugar thickens and stabilizes the filling, giving us a creamy cake that holds its shape when sliced.
- Pistachio Cream. This is what puts the “pistachio” in pistachio cheesecake. You can also use a simple two-ingredient pistachio praline.
Make It
Making the cake is simple and easy, but requires planning and paying attention to the details I listed below right next to he step-by-step images.
- Making the crust. You only need to mix the ingredients then press them into the pan. If you wish, you can bake the crust for about 10 minutes at 350°F. This short baking time melts the sugar, which will later caramelized and recrystallized, adding another layer of flavor and firmness.
- Cream the cream cheese with the powdered sugar and pistachio cream. For a smooth, lump free mixture, the cream cheese needs to be at room temperature.
- Pour in the whipped cream. Which should be super cold, otherwise it won’t whip properly, and worse the cake won’t set. I like to whip the cream into the cream cheese mixture for a rich slightly dense cheesecake. For a lighter version, whip the cream with 1/4 cup of the powdered sugar, then fold it into the cream cheese mixture.
- Pour the batter into the crusted pan. Smooth the top, cover and refrigerate to set for at least four hours. Best overnight.
Troubleshooting
Here are top issues you may come across when you bake this cake
- Crumbly crust. Too much cookies, or not enough melted butter. It should feel like very wet send and be very easy to press. If it does not come together add 1-2 extra tablespoons of melted butter.
- The cake did not set and collapsed when slices. Either you did not whip the cream enough, or did not give the cake enough time to set. Also, do not use regular sugar instead of powdered sugar.
- My cheesecake is grainy. This can happen if the pistachio cream is grainy. Use the type of paste you enjoy eating. Personally, I like the grainy texture of pistachios but you do you.
Yield and Storing
You can make this recipe use an 8-inch springform pan, enough for 8-10 people, depending on how big the slices are. Or a 9-inch pan, making it a shorter cake and enough for 10-12 people.
Refrigerate the cake for up to four days, serve cold. You can freeze the cake in the pan, covered with plastic wrap and an extra layer of aluminum foil for up to four weeks. When ready, unwrap and refrigerate overnight.
Creamy and Light No-Bake Pistachio Cheesecake
Creamy, light, sweet and tangy no-bake pistachio cheesecake is an easy recipe made with simple ingredients.
Servings 12 people
Ingredients
For The Crust
- 1 Cup (120g) Graham crackers crumbs
- 1/2 Cup (75g) Shelled roasted pistachios
- 2 Tablespoons (25g) Granulated sugar
- 6 Tablespoons (85g) Unsalted melted butter
For The Filling
- 2 Cups (225g) Cream cheese at room temperature
- 1 1/2 Cup (180g) Powdered sugar
- 1 Cup (300g) Pistachio cream
- 6 Tablespoon (85g) Unsalted butter at room temperature
- 2 Cups Heavy cream, very cold
Instructions
Make The Crust
- Process the pistachio in a food processor until finely ground.
- Measure the cookie crumbs and sugar in a large bowl then mix in the ground pistachios.
- Pour the butter on top and use a fork to mix until you have a mixture than resembles wet sand.
- Press the mixture on the sides and bottom of an 8×3-inch, or 9-inch springform pan. You can use your fingers, or the bottom of a cup.
- Set a side for the butter to chill and set while you make the cake batter.
Make the Filling
- Cream the cream cheese, powdered sugar, butter, and pistachio cream until completely incorporated and smooth.
- Pour in the heavy cream and whip until the cream is fully incorporated and the mixture is smooth, and slightly thick. It is ready when the whisks leave deep noticeable marks in the batter.
- Pour the filling into the pre made crust, spread the top into an even layer, cover with plastic wrap (should not touch the surface), then refrigerate for at least 6 hours.
- When ready to serve, run a sharp knife around the edges of the pan to release the cake. I recommend transferring the cake to a serving dish on top of the bottom of the pan.
Notes
- For a more tender and crumbly crust texture, bake it for 10-12 minutes in a 350F preheated oven.
- Make sure the cream cheese is at room temperature to avoid lumpy filling.
- The heavy cream should be very cold, to allow it to whip then later set.
- You can whip the heavy cream with about 1/4 cup of the powdered sugar, then fold it into the cream cheese mixture for a lighter texture.
- Refrigerate the cake for up to four days, serve cold.
- Freeze the cake in the pan, covered with plastic wrap and an extra layer of aluminum foil for up to four weeks. When ready, unwrap and refrigerate overnight.
