I love how this pistachio cheesecake brings together a crunchy graham cracker crust, a smooth and creamy cheesecake layer, and a rich pistachio topping. Every bite feels indulgent but balanced, with the nutty pistachio flavor standing out without being overpowering. This is the kind of dessert I enjoy making when I want something impressive yet simple.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to put together and does not require baking, which makes it perfect for warm days or when I want a stress-free dessert. I like how the textures work together, from the buttery crust to the creamy filling and the slightly crunchy pistachio topping. It also feels special enough for gatherings while still being simple enough for everyday treats.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Creamy Cheesecake Layer
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream
Pistachio Green Top Layer
Pistachio cream or pistachio paste
Heavy cream
1 tablespoon powdered sugar
½ cup finely crushed pistachios
Directions
I start by mixing the graham cracker crumbs with melted butter and sugar until the texture feels like wet sand. I press this mixture firmly into the bottom of a springform pan or serving dish, then place it in the refrigerator to set.
For the cheesecake layer, I beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract. I whip the heavy cream separately until soft peaks form and gently fold it into the cream cheese mixture. I spread this layer evenly over the chilled crust and return it to the refrigerator.
To make the pistachio layer, I mix pistachio cream with heavy cream and powdered sugar until smooth and slightly thickened. I spread this gently over the cheesecake layer and sprinkle crushed pistachios on top. I chill the cheesecake for several hours until fully set.
Servings And Timing
I usually get about 8 servings from this cheesecake.
Preparation time: about 25 minutes
Chilling time: at least 4 hours
Total time: approximately 4 hours and 25 minutes
Variations
I sometimes swap graham crackers for digestive biscuits or vanilla cookies for a different crust flavor. When I want an extra nutty taste, I mix a small amount of pistachio paste directly into the cheesecake layer. I also like adding a drizzle of white chocolate on top for a sweeter finish.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 3 days. Since it is a no-bake dessert, I never reheat it. I prefer serving it chilled straight from the fridge for the best texture.
FAQs
Is This Cheesecake Baked Or No-Bake
I make this as a no-bake cheesecake, so there is no oven required.
What Is Pistachio Cream
I use pistachio cream or paste made from finely ground pistachios, which gives the topping its rich flavor and green color.
Can I Make This Ahead Of Time
I often prepare it a day in advance, as it sets better and the flavors develop nicely overnight.
Can I Freeze Pistachio Cheesecake
I can freeze it for up to one month, but I let it thaw slowly in the refrigerator before serving.
Can I Use Salted Pistachios
I prefer unsalted pistachios, but if I use salted ones, I reduce any added sugar slightly to balance the flavors.
Conclusion
I find this pistachio cheesecake to be a perfect dessert for pistachio lovers who enjoy creamy textures and simple preparation. It looks beautiful, tastes rich, and feels like a treat I am always happy to share or enjoy on my own.
A no-bake pistachio cheesecake with a buttery graham cracker crust, creamy cheesecake center, and a rich pistachio topping—perfectly indulgent yet simple to prepare.
Ingredients
1½ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons sugar (optional)
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream
1/3 cup pistachio cream or pistachio paste
2 tablespoons heavy cream (for pistachio layer)
1 tablespoon powdered sugar
½ cup finely crushed pistachios
Instructions
In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using) until the texture resembles wet sand.
Press the crust mixture firmly into the bottom of a springform pan or serving dish and refrigerate to set.
In another bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined.
Whip the heavy cream separately until soft peaks form. Gently fold it into the cream cheese mixture.
Spread the cheesecake filling evenly over the chilled crust and return to the refrigerator.
In a small bowl, mix pistachio cream with heavy cream and powdered sugar until smooth and slightly thickened.
Spread the pistachio mixture over the cheesecake layer and sprinkle crushed pistachios on top.
Chill the cheesecake for at least 4 hours, or until fully set, before serving.
Notes
Use digestive biscuits or vanilla cookies instead of graham crackers for variation.
Mix pistachio paste into the cheesecake layer for a deeper pistachio flavor.
Add a white chocolate drizzle on top for extra sweetness and visual appeal.
Let the cheesecake chill overnight for best results.
Use unsalted pistachios to control the sweetness balance.
