Why You’ll Love The Ultimate No‑Bake Pistachio Cheesecake Recipe
• Elegant pistachio flavour without baking
• Silky, creamy texture that holds up well when chilled
• Perfect for celebrations or warm weather entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
325g raw shelled pistachios
250g digestive biscuits
125g unsalted butter, melted
675g full‑fat cream cheese
150g icing sugar
50g soured cream
1.5 tsp vanilla extract
300ml double cream
Demerara sugar, for sprinkling (optional)
Directions
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Crush the digestive biscuits into fine crumbs using a food processor, or place them in a bag and smash with a rolling pin.
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Add 75g of pistachios to the crumbs and pulse to combine.
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Stir in the melted butter until the mixture is fully combined, then press it into the base of an 8‑inch springform tin.
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Refrigerate for 30 minutes to firm up the crust.
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Blanch the remaining pistachios in hot water for 1 minute, drain and rub them in a tea towel to remove their skins.
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Blitz the skinned pistachios in a food processor for about 5 minutes to form a thick paste, adding cold water gradually until smooth.
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In a large bowl, beat the cream cheese and icing sugar until smooth, then mix in the soured cream, vanilla and pistachio paste.
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Whip the double cream to stiff peaks and gently fold it into the cheesecake mixture.
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Spread the filling evenly over the chilled crust and sprinkle with crushed pistachios.
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Refrigerate for at least 6 hours or overnight to fully set.
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Release the cheesecake from the tin, optionally sprinkle with demerara sugar, slice, and serve.
Servings and timing
Servings: 10–12
Prep time: about 30 minutes
Cook time: 0 minutes (plus chilling)
Chill time: at least 6 hours or overnight
Variations
• Swap digestive biscuits for graham crackers or pistachio‑infused cookies.
• Add a drizzle of white chocolate over the top for extra sweetness.
• Stir in lemon zest to brighten the flavour.
Storage/Reheating
• Store covered in the refrigerator for up to 3 days.
• Leftovers can be frozen for up to 1–2 months; wrap slices well.
FAQs
What makes this cheesecake “no‑bake”?
This cheesecake sets in the fridge instead of being baked in an oven, making it easier to prepare and great for warm weather.
Can I make this ahead of time?
Yes — chilling it overnight improves the texture and flavour.
Do I need a special pan?
A springform pan makes removal easier, but you can use any deep cake tin lined with parchment.
What if I don’t have pistachios?
You could substitute other nuts like almonds for a different flavour, though it won’t be pistachio cheesecake.
Can I use pre‑made pistachio paste?
Yes — if you prefer to save time, store‑bought pistachio paste works well.
How do I remove the skins from pistachios?
Blanch them in hot water, then rub with a towel to peel off skins before processing.
What if my cheesecake doesn’t set?
Make sure it chills long enough — at least 6 hours, ideally overnight.
Can I make individual servings?
Yes — layer the crust and filling in small glasses for single portions.
Is this recipe suitable for vegetarians?
Yes, as written it contains no meat or gelatin.
Can I freeze this cheesecake?
Yes — once fully set, freeze slices wrapped tightly to enjoy later.
Conclusion
This no‑bake pistachio cheesecake blends nutty sophistication with creamy richness, all without turning on the oven. It’s a crowd‑pleasing dessert that’s perfect for special occasions or simply treating yourself. With simple steps and room for creativity, it’s a recipe worth trying again and again.
The Ultimate No‑Bake Pistachio Cheesecake
A creamy, indulgent no-bake pistachio cheesecake made with a buttery biscuit base, luscious pistachio cream cheese filling, and topped with chopped pistachios. Perfect for any occasion and requires no oven time!
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml double cream
- 150g pistachio paste
- 50g chopped pistachios (for topping)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by hand.
- Mix the melted butter with the biscuit crumbs until fully combined.
- Press the mixture into the base of a springform pan and refrigerate for 30 minutes to set.
- In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
- Add the pistachio paste and mix until fully incorporated.
- In a separate bowl, whip the double cream until soft peaks form, then gently fold into the pistachio mixture.
- Pour the filling over the chilled base and smooth the top.
- Chill in the fridge for at least 6 hours or overnight until set.
- Before serving, top with chopped pistachios.
Notes
- Use high-quality pistachio paste for the best flavor.
- Refrigerating overnight yields a firmer set.
- Can be frozen and thawed before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 20g
- Sodium: 220mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
