No-Bake Pistachio Cheesecake is an elegant, smooth dessert that highlights real pistachio flavor without using an oven. The base is crunchy, the filling is rich and creamy, and chilling does all the work to set the cheesecake. This version uses homemade pistachio paste for a natural color and taste.
🟢 Ingredients
For the Crust
- 2 cups crushed sandwich cookies (such as Oreos)
- ½ cup finely ground pistachios
- 6 tablespoons melted unsalted butter
For the Pistachio Paste
- 1 ½ cups unsalted pistachios (shelled and toasted)
- 1–2 tablespoons neutral oil (like vegetable or light olive oil)
- A pinch of salt
For the Cheesecake Filling
- 16 ounces (about 450g) full-fat cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- All of the pistachio paste you made
Optional Topping
- Whipped cream
- Chopped pistachios
🛠️ Equipment
- Springform pan (8 or 9 inch)
- Food processor or strong blender
- Mixing bowls
- Electric mixer or whisk
🍴 Step-by-Step Instructions
1. Toast the Pistachios
Place the shelled pistachios on a baking sheet or in a skillet and toast them over medium heat until fragrant and lightly browned. Let them cool completely.
2. Make the Pistachio Paste
Put the cooled pistachios in a food processor and grind them until crumbly. Slowly add 1–2 tablespoons of neutral oil while the processor runs, until the nuts form a smooth paste. Add a pinch of salt to enhance flavor and blend again. Set aside.
3. Prepare the Crust
In the food processor, pulse the sandwich cookies until they are fine crumbs. Transfer to a bowl, add the finely ground pistachios, and stir to combine. Pour in the melted butter and mix until the crumbs are evenly moistened.
Press this mixture firmly into the bottom of your springform pan to form a compact crust. Use the bottom of a cup to press it flat and smooth. Place the pan in the refrigerator while you make the filling.
4. Mix the Cheesecake Filling
In a large bowl, beat the room-temperature cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the pistachio paste into the cream cheese mixture until well combined. Then fold in the whipped cream with a spatula until the filling is light and airy.
5. Assemble the Cheesecake
Remove the crust from the refrigerator and spread the pistachio cheesecake filling over it evenly. Smooth the top with a spatula.
6. Chill to Set
Cover the cheesecake and refrigerate for at least 6 hours, or overnight if possible. Chilling lets the filling firm up so the cheesecake will slice cleanly.
7. Add Toppings and Serve
Before serving, you can spread a layer of whipped cream on top and sprinkle with chopped pistachios for extra texture and decoration.
Slice with a clean knife and enjoy the creamy pistachio flavor in every bite.
🍽️ Serving Tips
- Keep the cheesecake chilled until just before serving for the best texture.
- Serve with fresh berries or a drizzle of honey for a contrasting flavor.
- Store leftovers in the fridge for up to 3–4 days.