No Bake Pistachio Cheesecake – A Creamy, Oven-Free Dessert

This No Bake Pistachio Cheesecake is a rich, creamy, and nutty dessert made with real pistachios. It’s easy to prepare and doesn’t require baking, making it perfect for warm days, gatherings, or any time you want an elegant treat. The cheesecake combines the smooth tang of cream cheese with subtle pistachio flavor for a deliciously refreshing dessert.

Ingredients

For the Cheesecake Filling

• 3 blocks full-fat cream cheese, room temperature (about 750 g)
• 1 ⅔ cups heavy cream (about 400 ml)
• ⅓ cup granulated sugar (about 66 g)
• ¾ cup powdered sugar (about 90 g), plus extra if you like it sweeter
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ⅓ cup sour cream (about 75 g)
• ¾ cup pistachio paste (about 180 g)

For the Crust

• 150 g graham crackers
• 6 tablespoons melted butter (about 84 g)

For the Topping

• 3–4 tablespoons pistachio spread
• 2–3 tablespoons milk
• Chopped pistachios for garnish

Step-by-Step Instructions

1. Prepare the Crust

1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. Mix the crumbs with the melted butter until the crumbs are evenly coated and hold together when pressed.
3. Press the mixture firmly into the bottom of your serving cups or pan to form the crust.
4. Chill the crust in the refrigerator for about 30 minutes while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the room-temperature cream cheese until smooth and free of lumps.
2. Add the granulated sugar and powdered sugar, and continue beating until fully combined and creamy.
3. Mix in the lemon juice, vanilla extract, salt, sour cream, and pistachio paste.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix—this keeps the filling light and airy.

3. Assemble the Cheesecake

1. Spoon the pistachio cheesecake filling over the chilled crust, smoothing the top with a spatula.
2. Cover and refrigerate for at least 3–4 hours, or until the cheesecake is fully set.

4. Add the Topping

1. Place the pistachio spread in a small bowl and heat it slightly so it becomes easier to pour.
2. Stir in a little milk until the pistachio topping reaches a smooth, pourable consistency.
3. Spoon a layer of the pistachio topping over each cheesecake serving.
4. Before serving, add a dollop of whipped cream and sprinkle chopped pistachios on top for decoration.

Tips for Best Results

• Use room-temperature cream cheese to ensure a smooth, lump-free filling.
• Chill the crust first so it stays firm when adding the filling.
• Fold in the whipped cream gently to keep the texture light and fluffy.
• Warm the pistachio topping slowly and add milk little by little until it’s smooth.

Storage

Store the cheesecake covered in the refrigerator. It will keep well for up to one week.

Notes

• If you can’t find pistachio paste, you can make a simple version at home by processing shelled pistachios with a bit of neutral oil until smooth.
• Adjust sugar to taste, especially if your pistachio paste is sweetened.