No Bake Pistachio Cheesecake (Printable)
Creamy pistachio filling on a buttery biscuit crust, no oven needed. A stunning make-ahead dessert.
# What You’ll Need:
→ Crust
01 - 200 g (about 7 oz) graham cracker crumbs
02 - 80 g (about 5½ tbsp) unsalted butter, melted
03 - 1 tbsp granulated sugar (optional)
→ Pistachio Cheesecake Filling
04 - 300 g (about 10.5 oz) cream cheese, softened to room temperature
05 - 250 ml (about 1 cup plus 1 tbsp) heavy whipping cream, cold
06 - 120 g (about 1 cup) powdered sugar
07 - 120 g (about ½ cup) pistachio paste
08 - 1 tsp pure vanilla extract
09 - 1 tbsp fresh lemon juice
10 - 3 sheets (or 7 g / ¼ oz) gelatin, or 1 sachet powdered gelatin
11 - 3 tbsp cold water
→ Decoration
12 - 2 tbsp finely chopped pistachios
13 - Fresh berries or mint leaves (optional)
# How To Make It:
01 - Line the base of a 20 cm (8-inch) springform pan with parchment paper and set aside.
02 - Pulse the graham crackers in a food processor until fine crumbs form. Transfer to a bowl, add the melted butter and sugar, and stir until the mixture resembles wet sand and holds together when pressed.
03 - Firmly press the crumb mixture into the base of the prepared springform pan, creating an even layer. Place in the refrigerator to set while you prepare the filling.
04 - If using gelatin sheets, soak them in cold water for 5 minutes until softened. If using powdered gelatin, sprinkle it evenly over 3 tablespoons of cold water and let it bloom for 5 minutes.
05 - Transfer the bloomed gelatin (and its soaking water, if using sheets) to a small saucepan over low heat. Stir gently just until fully dissolved—do not boil. Remove from heat and let cool slightly.
06 - In a large mixing bowl, beat the softened cream cheese, pistachio paste, powdered sugar, vanilla extract, and lemon juice with an electric mixer until completely smooth and lump-free.
07 - In a separate chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks form—do not overwhip.
08 - Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula and light folding motions to preserve the airy texture.
09 - Stir about 3 tablespoons of the cheesecake filling into the dissolved gelatin to temper it. Then fold this mixture back into the main filling until evenly combined.
10 - Pour the pistachio filling over the chilled crust and spread evenly with a spatula, smoothing the top.
11 - Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until the filling is firm and fully set.
12 - Carefully remove the cheesecake from the springform pan. Garnish with chopped pistachios and fresh berries or mint leaves if desired. Slice into 8 portions and serve chilled.
# Expert Tips:
01 -
- You will not believe something this gorgeous requires zero oven time and almost zero skill.
- The pistachio flavor runs deep and nutty through every silky bite, nothing like those artificial tasting bakery versions.
- It sets beautifully in a springform pan and slices like a dream, making you look like a pastry genius with barely any effort.
02 -
- Gelatin that is too hot will create stringy lumps in your filling, so always temper it with a few tablespoons of the cheesecake mixture first.
- Under chilling is the number one reason no bake cheesecakes fail to hold their shape when sliced, so be patient and give it the full four hours minimum.
03 -
- Substitute mascarpone for half the cream cheese if you want an even silkier, more luxurious texture that guests will notice immediately.
- Tap the filled springform pan gently on the counter before chilling to release any trapped air bubbles that would mar your perfect surface.