No Bake Pistachio Cheesecake
Effortless to prepare but with a luxurious taste, this no bake pistachio cheesecake is creamy and decadent with a cookie crumb base and rich cream cheese filling with plenty of nutty flavor from pistachio cream!
Smooth and creamy yet also quick and simple to make, this no bake pistachio cheesecake is full of not only a rich cream cheese filling but gets an additional flavor boost from the nutty, slightly sweet pistachio cream!
From a no bake tiramisu cheesecake to a no bake lemon cheesecake and toffee caramel no bake cheesecake, my kitchen is no stranger to the ease and simplicity of making no bake desserts but this one with pistachios may just be my new favorite!
Similar to my favorite pistachio tiramisu recipe, this no bake cheesecake uses crema al pistacchio which is a smooth and creamy spread made with pistachios, sugar, milk, butter and white chocolate. It adds irresistible flavor and best of all there is no need to turn on the oven for this delicious dessert!
Why You’ll Love This Cheesecake
- Easy to make: While I love a classic cheesecake that needs to be baked, this simple recipe looks just as fancy but is no bake and best of all requires no water bath!
- No oven required: A no-bake dessert is the best because it is no hassle! Assemble, chill and enjoy.
- Creamy texture: There is no compromising taste in this pistachio cheesecake pie! It has a luxurious, creamy and silky smooth filling then a crunch from pistachios on top!
- Pistachio flavor: Using pistachio cream in the filling means every bite contains vibrant, nutty flavors! Perfect for the pistachio lover in your life!
Pistachio Cheesecake Recipe Ingredients
- Crust: Graham cracker crumbs, digestive biscuits or lady finger crumbs and butter.
- Whole cream cheese: Full-fat cream cheese that comes in a brick form.
- Powdered sugar: Adds sweet taste that balances the tangy cream cheese.
- Heavy cream: For a smooth, light and fluffy filling use heavy whipping cream, heavy cream or whole cream with at least 30% fat content.
- Pistachio cream: I used my homemade pistachio cream but store bought could be used.
- Milk: Whole milk will add the best rich tasting filling but 2% milk could be used.
- Gelatine: Unflavored gelatine helps the cheesecake set.
How to Make No Bake Pistachio Cheesecake
To start, make the crust by mixing fine crumbs and melted butter together, then pressing the mixture firmly onto the bottom of an 8-inch springform cake pan. Chill.
Next, in a medium bowl using an electric mixer, beat together the softened cream cheese, sugar and pistachio cream until smooth and creamy.
In another bowl, beat heavy cream until stiff peaks appear then set aside.
Dissolve the gelatine into the milk in a small pot on the stove over low heat. Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture, stir.
Fold gelatine mixture into the remaining cream cheese mixture before gently folding the pistachio filling into the whipped cream.
Spoon the cheesecake filling over top of the chilled crust. Spread evenly then cover with plastic wrap and refrigerate. Before serving, drizzle with pistachio cream and crushed pistachios.
Substitutions and Variations
- Crust: Instead of a graham crackers crust, try an Oreo crust with Golden Oreos or use vanilla wafers!
- Pistachio cream: You can use homemade, store bought or even use pistachio paste or pistachio butter for a more concentrated pistachio flavor.
- Toppings: Instead of topping with additional cream and pistachios, drizzle with a white chocolate ganache or top with stabilized whipped cream.
Expert Tips
- Avoid overmixing the filling: When preparing the pistachio cream cheese filling, remember to gently fold the whipped cream mixture into the mixture otherwise you risk a runny consistency.
- Firmly press the crust: Since the crust is also no bake, it should be firmly packed against the pan. Use a measuring cup or drinking glass to press firmly to form the crust.
- Chill overnight: For the best no bake pistachio dessert texture, chill your pie for at least 5 hours but ideally overnight.
- Cover with plastic wrap: While chilling and storing make sure to cover with plastic wrap so your cheesecake doesn’t absorb any other fridge odors.
- Size of pan: I used a 8-inch springform pan to create a crust that would cover the bottom of the pan and go up slightly on the edges. You can use a similar sized 8 or 9-inch cheesecake pan. Larger pan sizes can be used but the crust may not fill as much of the pan and the filling will be not be as thick.
- Patience: WIth any mousse-type of cake or pie, patience is key! Do not add the no-bake cheesecake filling until the crust has set and do not release the cake from the pan before it has set.
Recipe FAQs
If you did not use gelatine your cheesecake may not set properly. If you did not chill your cheesecake long enough it may be too soft as well.
If you followed the directions in the recipe for the no bake crumb crust and adhered to the chilling time, your filling should not ooze into the crust and make it soggy. If you used a different crust or one with less butter, your filling may affect the crust texture.
Cold cream cheese does not incorporate as fully as softened cream cheese. Room temperature ingredients are best! Remember to soften cream cheese before whipping.
Store the cheesecake covered with plastic wrap or in an airtight container for up to 5 days. This cheesecake is best served chilled.
Yes. I recommend leaving it in the springform pan until ready to serve in order to retain the shape.
More No-Bake Cheesecake Recipes
- No-Bake Berry Cheesecake
- No-Bake Coffee Cheesecake
- No-Bake Brownie Cheesecake Parfait
- No-Bake White Chocolate Apricot Cheesecake
- No-Bake Nutella Cheesecake Bars
If you are like us and love cheesecake then I hope you give this No Bake Pistachio cheesecake a try and be sure to let me know what you think! Enjoy.
No Bake Pistachio Cheesecake
Ingredients
FOR THE BASE
- 1½ cups cookie crumbs (graham cracker crumbs or digestive cookie or even lady finger crumbs)
- 5 tablespoons butter (melted)
FOR THE FILLING
- 14½ ounces whole cream cheese (brick form)
- ¾ cup powdered sugar
- 1½ cups cream whole/whipping or heavy cream with at least 30% fat content
- ⅓-½ cup pistachio cream* 150
- 2 tablespoons milk (whole or 2% milk)
- 1 tablespoon gelatine
*Homemade or store bought pistachio cream.
EXTRAS
- ¼-⅓ cup finely chopped pistachios (unsalted)
- 3-4 tablespoons pistachio cream
Instructions
- Mix the crumbs and melted butter, press down on the bottom of a 8 inch (17 – 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while making the filling.
- In a medium bowl beat together the cream cheese, sugar and pistachio cream until smooth. Set aside.
- Beat the cream until stiff peaks appear, set aside.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add 1 -2 tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
- Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving drizzle with the pistachio cream and or chopped pistachios. Enjoy!
This cheesecake is delicious but I did have a problem with the quantities, I did use an 8″ tin but had to make a little bit more base mixture to fully cover the base I then decided to only use half the quantities for the filling and found that was the perfect amount to fill the rest of the tin so be warned, although the filling is so delicious I could quite happily have sat here and finished off the rest of it.
Hi Heather, it could be because your tin wasn’t very high. I used an 8 inch cake pan and it all fit. Glad you enjoyed it though.
Where can pistachio cream be purchased?
Hi Mary, if you can’t find it in the store you can also make it yourself, I do include a link in the post and in the recipe card. Take care!