Pistachios were smuggled into California in 1929 inside diplomatic pouches—now they make the creamiest no-bake cheesecake filling.
No Bake Pistachio Cheesecake
Indulge in a heavenly No Bake Pistachio Cheesecake that’s as easy to whip up as it is delightful to taste! This creamy masterpiece features a luscious pistachio cream filling, all resting on a decadent buttery cookie base that adds the perfect crunch. Say goodbye to baking stress and hello to a refreshing dessert that’s sure to impress!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 60g melted butter (4 tbsp / ¼ cup) (56.8 g)
- 300g cream cheese (1 % cup) (240 ml)
- 2 tbsp pistachio cream (30 ml)
- melted pistachio creamoptional
- 200g whipping cream (~¾ cup + 1 tosp) (180 ml)
🫙Pantry Staples(1)
- 1 tosp powdered sugar (5 ml)
📦Other(1)
- 140g cookies (1¼ cup crumbs) (300 ml)
👨🍳 Instructions
- 1
Crush the cookies into crumbs and mix with melted butter.
- 2
Press the mixture into the bottom of a springform pan to form the crust.
- 3
In a bowl, beat the cream cheese until smooth.
- 4
Add the whipping cream, powdered sugar, and pistachio cream to the cream cheese and mix until well combined.
- 5
Pour the filling over the crust and smooth the top.
- 6
Chill in the refrigerator until set.
- 7
Drizzle melted pistachio cream on top before serving.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream cheese mixture because cold equipment prevents overwhipping and maintains stable emulsion at 35-40°F.technique35-40°F
- ✓Use room temperature cream cheese (65-70°F) and beat for exactly 2-3 minutes until no lumps remain, as cold cream cheese creates grainy texture that won't smooth out even with extended mixing.ingredient65-70°F, 2-3 minutes
- ✓Press crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create a compact base that won't crumble when sliced, as loose crumbs absorb moisture from filling.technique15-20 pounds pressure
- ✓Refrigerate the completed cheesecake for minimum 4 hours or overnight because no-bake fillings need this time for proteins to set and achieve proper slicing consistency.timing4+ hours
- ✓Run your knife under hot water and wipe clean between each slice because the blade temperature of 100-110°F melts through the chilled filling cleanly without dragging.technique100-110°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Pistachios were smuggled into California in 1929 inside diplomatic pouches—now they make the creamiest no-bake cheesecake filling.
No Bake Pistachio Cheesecake
Indulge in a heavenly No Bake Pistachio Cheesecake that’s as easy to whip up as it is delightful to taste! This creamy masterpiece features a luscious pistachio cream filling, all resting on a decadent buttery cookie base that adds the perfect crunch. Say goodbye to baking stress and hello to a refreshing dessert that’s sure to impress!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 60g melted butter (4 tbsp / ¼ cup) (56.8 g)
- 300g cream cheese (1 % cup) (240 ml)
- 2 tbsp pistachio cream (30 ml)
- melted pistachio creamoptional
- 200g whipping cream (~¾ cup + 1 tosp) (180 ml)
🫙Pantry Staples(1)
- 1 tosp powdered sugar (5 ml)
📦Other(1)
- 140g cookies (1¼ cup crumbs) (300 ml)
👨🍳 Instructions
- 1
Crush the cookies into crumbs and mix with melted butter.
- 2
Press the mixture into the bottom of a springform pan to form the crust.
- 3
In a bowl, beat the cream cheese until smooth.
- 4
Add the whipping cream, powdered sugar, and pistachio cream to the cream cheese and mix until well combined.
- 5
Pour the filling over the crust and smooth the top.
- 6
Chill in the refrigerator until set.
- 7
Drizzle melted pistachio cream on top before serving.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream cheese mixture because cold equipment prevents overwhipping and maintains stable emulsion at 35-40°F.technique35-40°F
- ✓Use room temperature cream cheese (65-70°F) and beat for exactly 2-3 minutes until no lumps remain, as cold cream cheese creates grainy texture that won't smooth out even with extended mixing.ingredient65-70°F, 2-3 minutes
- ✓Press crust with a flat-bottomed measuring cup using 15-20 pounds of pressure to create a compact base that won't crumble when sliced, as loose crumbs absorb moisture from filling.technique15-20 pounds pressure
- ✓Refrigerate the completed cheesecake for minimum 4 hours or overnight because no-bake fillings need this time for proteins to set and achieve proper slicing consistency.timing4+ hours
- ✓Run your knife under hot water and wipe clean between each slice because the blade temperature of 100-110°F melts through the chilled filling cleanly without dragging.technique100-110°F