No Bake Pistachio Cheesecake
A creamy, nutty cheesecake made with pistachio cream, cream cheese, and a buttery graham cracker crust no oven needed. Perfect for family gatherings or an easy make-ahead dessert.
Yield: 12 servings
Calories: 485kcal
Ingredients
- 17 graham cracker sheets about 260g
- ¼ cup granulated sugar
- 9 tablespoons unsalted butter melted
- 4 blocks 8 oz. each cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup pistachio cream
- 1 teaspoon vanilla extract
- 1¼ cups powdered sugar or more to taste
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- ½ cup chopped pistachios
- ½ –1 cup pistachio cream for topping
Instructions
Step 1 — Make the Crust
- Crush graham crackers and mix with sugar and melted butter.Press the mixture firmly into a 9-inch springform pan lined with parchment paper.Freeze for 30 minutes to 1 hour until set.
Step 2 — Prepare the Filling
- Beat cream cheese until smooth, then mix in powdered sugar, sour cream, vanilla, lemon juice, pistachio cream, and chopped pistachios.Whip heavy cream to stiff peaks and gently fold it into the mixture.Spread evenly over the chilled crust and freeze for 2 hours to firm up.
Step 3 — Add Topping
- Warm pistachio cream until spreadable, pour over the set cheesecake, and smooth evenly.Refrigerate for at least 4 hours, ideally overnight, before slicing and serving.
Video
Notes
For a chocolate twist, drizzle melted chocolate over the top before serving.
You can swap pistachio cream for almond or hazelnut spread for variation.
Use a hot knife for clean slices.