Name: No-Bake Pistachio Cheesecake
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 ½ cups cream cheese, softened; 1 cup ricotta cheese; ¾ cup powdered sugar; 1 teaspoon vanilla extract; ½ cup pistachio paste; 1 cup heavy whipping cream; Optional toppings: Chopped pistachios, whipped cream, white chocolate shavings

A silky, creamy no-bake pistachio cheesecake with a buttery graham cracker crust—this dessert blends elegance and ease. I love how the nutty richness of pistachio pairs beautifully with the lightness of whipped cream and ricotta. No oven needed, and the result is as luxurious as any baked dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the filling:

1 ½ cups cream cheese, softened

1 cup ricotta cheese

¾ cup powdered sugar

1 teaspoon vanilla extract

½ cup pistachio paste

1 cup heavy whipping cream

For the topping (optional):

Chopped pistachios

Whipped cream

White chocolate shavings

Directions

I mix the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until everything’s evenly combined.

I press the mixture into the bottom of a 9-inch springform pan to create a smooth, even crust and chill it for at least 20 minutes.

In a large mixing bowl, I beat together the cream cheese, ricotta, powdered sugar, and vanilla until smooth and creamy.

I add the pistachio paste and mix until it’s fully incorporated.

Separately, I whip the heavy cream until stiff peaks form.

I gently fold the whipped cream into the pistachio mixture, keeping it airy and light.

Then I pour the filling over the chilled crust, smoothing the top with a spatula.

I refrigerate the cheesecake for at least 6 hours (preferably overnight) to let it fully set.

Just before serving, I top it with chopped pistachios, swirls of whipped cream, and white chocolate shavings for extra flair.

Servings and timing

Servings: 10

Prep Time: 25 minutes

Chill Time: 6 hours

Total Time: 6 hours 25 minutes

Calories per serving: 410 kcal

Variations

Nut-Free Version: I substitute the pistachio paste with sunflower seed butter or almond-free cookie butter for a nut-free alternative.

Citrus Twist: I add a little lemon zest to the filling for a bright, zesty contrast to the rich pistachio flavor.

Chocolate Base: Sometimes, I swap the graham crackers for chocolate cookie crumbs to give the crust a deeper flavor.

Mini Cheesecakes: I spoon the mixture into cupcake liners in a muffin tin for individual servings—perfect for parties.

Vegan Option: I use dairy-free cream cheese, coconut whipped cream, and a plant-based butter substitute. Pistachio paste remains naturally vegan.

Storage/Reheating

I keep the cheesecake refrigerated, tightly covered, for up to 4–5 days. It holds its shape well and stays fresh. For longer storage, I freeze individual slices wrapped in plastic wrap and foil for up to 2 months. When I’m ready to serve, I let them thaw in the fridge overnight. Reheating isn’t needed since it’s meant to be served chilled.

FAQs

How do I make pistachio paste at home?

I blend shelled, unsalted pistachios in a food processor with a bit of oil and sweetener until smooth. It takes a few minutes, but the result is creamy and rich.

Can I make this cheesecake ahead of time?

Yes, I often make it a day in advance to let it set properly and save time before guests arrive. It actually tastes better the next day.

What’s the difference between using ricotta and using all cream cheese?

I find that ricotta makes the texture lighter and adds a slight tanginess. Using all cream cheese results in a denser, more traditional cheesecake feel.

Do I need gelatin for this recipe?

No, the whipped cream gives enough structure when chilled. I’ve never needed gelatin to make this set firmly.

Can I skip the crust?

Technically yes, but I think the buttery crust balances the creamy filling. If I’m going crustless, I serve the filling in cups as a mousse.

Conclusion

This no-bake pistachio cheesecake has become one of my go-to desserts for its simplicity and stunning flavor. Whether I’m making it for a celebration or a quiet weekend treat, it always hits the mark. The creamy texture, nutty taste, and effortless preparation make it a standout among no-bake desserts. I hope it becomes a favorite for others, too.

📖 Recipe:

No-Bake Pistachio Cheesecake

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Author: Sophia
Total Time: 6 hours 25 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A silky, creamy no-bake pistachio cheesecake with a buttery graham cracker crust. This elegant dessert combines pistachio paste, ricotta, and whipped cream for a light yet rich treat, perfect for holidays or dinner parties—no oven required.