This no bake pistachio cheesecake is bursting with beautiful, buttery, toasty pistachios in every layer. Guaranteed to satisfy all your pistachio cravings!
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I was gifted ingredients from Providence Foods to use in this recipe. I wasn't paid to write this post but I'm excited to share what I made with these beautiful ingredients. As always, all opinions are my own.
Get on board this season's hottest flavor with my pistachio no bake cheesecake. Toasty, roasty pistachio crumbs blitzed right into the base, creamy cheesecake filling flavored with pure pistachio paste and topped with a pretty green pistachio crumb.
Why you'll love this recipe
- Real pistachio nuts in every layer.
- Pretty natural green color.
- No bake dessert - let the fridge do all the work!
Can't get enough of the pistachio trend? Try making my homemade pistachio ice cream, fun pistachio cheesecake sticks or easy pistachio topping . Perfect over cheesecake, ice cream any time you need to pump up pistachio flavor!
Need more no bake cheesecakes in your life (and let's face it who doesn't??)? Check out my full list of no bake cheesecake recipes for your next no bake masterpiece.
Ingredients
Pistachio paste: look for one made from 100% pistachios. Buy the best quality you can find and afford; it will make your cheesecake taste better. Sicilian pistachios from Italy are generally considered to be the best but can be eye-wateringly expensive. There are a lot of impostors out there so try to only buy from reputable sources.
Pistachios: for the base and decoration. Shelled nuts are more expensive but from previous experience, will save you ages shelling nuts. Roasted or natural is fine. You can roast them yourself for extra toasty roasty flavor.
Granulated white sugar: keep it simple and clean to let the pistachio flavor shine.
Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Graham Crackers: are a type of sweet plain cookie with wholegrain which are the classic cheesecake base.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
How to make pistachio cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the base:
Grease and line your cheesecake tin. Break up the Graham Crackers and blitz them into crumbs in a food processor. Blitz the roasted pistachios into crumb-sized pieces. Add to the Graham Cracker crumbs and mix well.
Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and toasted pistachio crumbs and mix well. Tip into the lined cake tin. Press down with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling.
Hot tip: do not skip chilling the base. If it's too hot when you add the filling it can make the filling weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.
To make the pistachio cheesecake filling:
Beat the cream cheese briefly to soften it. Add the sugar and beat on low until the sugar is dissolved. Add the pistachio paste and salt and mix well.
In a separate bowl, whip the cream until it forms firm peaks. Add the cream to the rest of the cheesecake filling and gently and thoroughly fold it in. Take care not to mix out too much of the air from the cream.
Tip the filling onto the base. Smooth down the top with a spatula. Chill in the fridge for at least four hours to set, preferably overnight and to make really sure it's set up to two days.
To decorate the cheesecake.
Chop the pistachios for decoration. Remove the cheesecake from the tin and carefully peel back the lining. Use a spatula to smooth down the sides. Transfer to a serving board or plate.
Sprinkle the pistachio crumbs in a circle around the edge of the cheesecake and you're done!
How to serve
To serve this pistachio nut cheesecake pop it onto a plate, slice and enjoy. Fabulous on its own or with some of my pistachio topping drizzled over the top to pump up the pistachio flavor even more. Delicious!
How to store
In the fridge: for up to five days in a covered container.
In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months, but best eaten within a month for the best texture.
Tips for success and frequently asked questions
Where can I get pistachio paste?
Try specialty baking stores or the usual retailers like Walmart or Amazon. The important thing is to look out for pure Pistachio paste with 100% pistachios. Not pistachio cream, or pistachio butter or pistachio spread, you need 100% pistachio paste, or a close to it as you can afford.
My why is my pistachio paste kinda brown instead of green?
Depends on your pistachios and where in the world they are from. The inter kernal is naturally greenish but can vary, whereas the skins can be almost purple in colour.
My cheesecake hasn't set, help!
A few possible reasons for this
- The cream wasn't whipped enough. It needs to be firm peaks before you fold it through the rest of the cheesecake filling.
- It wasn't set for long enough. Four hours is the absolute minimum but with this recipe it really needs overnight. If I want to be really certain it will set I would give it two nights.
- The pistachio paste you used may have been extra liquidy. Try adding less pistachio paste next time or you can use something like gelatin to help set the cheesecake.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
More nutty dessert recipe inspiration!
Why not try making
- Caramel Pecan Cheesecake - with roasted pecans in the base and topping.
- Ferrero Rocher Cheesecake - with toasty roasty hazelnuts.
- Toblerone Cheesecake - with smooth, creamy almonds.
- Peanut Butter Ice Cream - serve it with my strawberry topping for PB&J vibes.
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📋 Recipe
Pistachio Cheesecake
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand held beaters or stand mixer *it's useful but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
- baking paper or food safe acetate
Ingredients
Cheesecake base
- 1 & ⅓ cups (150gms) Graham Crackers
- ¾ cup plus 1 tablespoon (100gms) Roasted Pistachios
- 1 ⅓ cup (75gms) Unsalted butter
Cheesecake filling
- 2 x 8 ounce tubs (450gms total) Full fat cream cheese
- ⅓ cup (100gms) Pure pistachio paste
- ½ cup (110gms) Granulated white sugar
- 1 pinch (⅛ teaspoon) Table Salt
- 1 cup (250mls) Thickened cream
Cheesecake deoration
- ¼ cup (50gms) Roasted pistachios
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with baking paper.
- Break up the Graham Crackers into smaller pieces. Blitz in a food processor into crumbs.
- Blitz the pistachios into crumbs. Add to the cookie crumbs and mix well.
- Melt the butter by adding a microwave-proof bowl. Microwave for a minute or two.
- Pour the melted butter into the cracker and pistachio crumb mix. Mix until it resembles fine bread crumbs.
- Pour into the spring form tin. Press down at the bottom to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese and cream are at room temperature.
- Beat the cream cheese briefly to soften it. Add the sugar and beat on low until the sugar is dissolved.
- Add the pistachio paste and salt and mix well.
- In a seperate bowl whip the cream until firm peaks form.
- Fold the whipped cream into the cream cheese mix gentley until well combined.
- Add the filling to the chilled base. Smooth the top with a spatula.
- Chill in the fridge for at least four hours and up to two nights.
To decorate
- Chop the pistachios for the decoration roughly.
- Remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
- Put the cheesecake on a serving plate.
- Sprinkle the chopped pistachios in a circle on top of the cheesecake and you're done!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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