Made with real pistachios, this No-Bake Pistachio Cheesecake combines a crunchy pistachio and digestive biscuit crust, a smooth pistachio-infused cheesecake filling, and a silky white chocolate pistachio ganache. It’s an elegant, easy dessert for pistachio lovers and a great option when you want a rich-tasting cheesecake without turning on the oven.
Pistachio is one of my favorite nut flavors because it is subtle, floral and slightly sweet. This no-bake cheesecake highlights pistachio flavor in every layer so the nutty profile comes through in the crust, filling and the topping. The result is a creamy, fragrant dessert that looks as beautiful as it tastes.
This version is adapted from a previous no-bake cheesecake recipe, with the peanut butter swapped for pistachio paste and the cookie crust changed to a digestive biscuit base enriched with roasted pistachios. It’s a straightforward method that yields a restaurant-style cheesecake with minimal effort.
You can prepare most of this cheesecake ahead of time: press and chill the crust, make the filling and set it to chill for several hours, then finish with the ganache and a final chilling. It’s ideal for entertaining or for when you want a special dessert that can be mostly completed before guests arrive.
Components and Ingredients
Crust
- Digestive biscuits – crushed to fine crumbs. Use a food processor for speed, or place biscuits in a heavy-duty zip-top bag and crush with a rolling pin until fine.
- Roasted pistachios – added to the crumbs for crunch and extra pistachio flavor; pulse with the biscuits until finely chopped.
- Butter – melted unsalted or salted butter to bind the crumbs.
Pistachio cheesecake filling
- Cream cheese – full-fat cream cheese at room temperature for a smooth, rich filling.
- Confectioners’ sugar – sweetens the filling while keeping it silky.
- Vanilla extract – a small amount to enhance the overall flavor.
- Gelatin powder (optional) – helps stabilize the no-bake cheesecake so it holds shape when sliced.
- Water – to bloom and dissolve the gelatin if using it.
- Pistachio paste – the concentrated pistachio flavor component. You can buy ready-made paste or make your own by grinding pistachios until smooth.
- Heavy whipping cream – whipped to soft peaks and folded in to lighten the texture.
Pistachio ganache
- Pistachio paste – stirred into the ganache to strengthen the pistachio taste.
- White chocolate – use good-quality white chocolate for a creamy, stable ganache.
- Heavy cream – full-fat cream warmed with the white chocolate to create a smooth ganache.
Can You Use Homemade Pistachio Paste?
Yes. Homemade pistachio paste is simply skinless pistachio kernels ground until they release their oils and form a smooth paste. High-quality paste usually contains only pistachios and no added sugar. Expect to process the nuts in a food processor for up to 20 minutes, stopping to scrape the bowl periodically, until you reach a smooth consistency.
How to Adjust the Recipe for Other Pan Sizes
This recipe is scaled to produce a 6-inch (15 cm) cake with roughly a 2-inch (5 cm) height. For a larger 8-inch (20 cm) pan with the same cake height, double the recipe quantities. Smaller or larger pans will change the thickness and chill time slightly, so monitor set and firming as the cheesecake chills.
Storage
Store the finished No-Bake Pistachio Cheesecake covered or in an airtight container in the refrigerator for up to 3 days. Serve chilled for the cleanest slices, or allow the cheesecake to sit at room temperature for a short time before serving if you prefer a softer texture.
More Cheesecake Ideas
- Chocolate Basque Cheesecake
- Lemon Blueberry Basque Cheesecake
- No-Bake Oreo Cheesecake
- No-Bake Matcha White Chocolate Cheesecake
- New York Cheesecake
- Blueberry Crumble Cheesecake
No-Bake Pistachio Cheesecake
1 hour 10 minutes
4 hours
5 hours 10 minutes
Ingredients
Crust
- 5.3 oz (150 g) digestive biscuits (about 1 1/4 cups crumbs)
- 6 tbsp (50 g) roasted pistachios
- 1/3 cup (75 g) unsalted butter, melted
Pistachio Cheesecake Filling
- 8.8 oz (250 g) cream cheese, softened
- 1/2 cup (65 g) confectioners’ sugar
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin powder (optional)
- 1 1/2 tbsp water (to bloom gelatin, optional)
- 1/3 cup (130 g) pistachio paste
- 1/2 cup (120 ml) heavy whipping cream
Pistachio Ganache
- 1/3 cup (60 g) white chocolate, roughly chopped
- 1/4 cup (60 ml) heavy whipping cream
- 2 tbsp (30 g) pistachio paste
Decoration
- Roasted pistachios, roughly chopped
- Edible dried rose petals (optional)
Instructions
Crust
- Blend digestive biscuits in a food processor until finely ground. Add roasted pistachios and pulse a few times until they are roughly chopped. If you don’t have a food processor, place the biscuits in a plastic bag and crush them with a rolling pin, then finely chop the pistachios and mix in.
- Mix the crumbs and pistachios with the melted butter until the mixture is evenly moistened.
- Press the crumb mixture into a 6-inch (15 cm) cake ring or springform pan, spreading it about 2 inches (5 cm) up the side. Press firmly and level the crust with the bottom of a glass or a flat tool.
- Chill the crust in the refrigerator for at least 30 minutes to firm up.
Pistachio Cheesecake Filling
- In a small bowl, bloom the gelatin with water for 5 minutes if using. Heat gently until dissolved, then set aside.
- Beat the softened cream cheese, confectioners’ sugar and vanilla with a hand mixer or stand mixer until smooth and free of lumps.
- Add the dissolved gelatin to the cream cheese mixture and blend until incorporated.
- Mix in the pistachio paste until evenly distributed and the mixture has a uniform green color.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture using low speed or by hand until combined and airy.
- Pour the cheesecake filling over the chilled crust, spreading into an even layer. Smooth the surface with a spatula.
- Cover and refrigerate for at least 4 hours or overnight to fully set.
Pistachio Ganache
- Place chopped white chocolate and heavy cream in a heatproof bowl. Warm over a bain-marie (a bowl set over simmering water) or gently microwave in short bursts, stirring until the white chocolate has melted and the mixture is smooth.
- Remove from heat and stir in the pistachio paste until the ganache is smooth and evenly colored.
- Take the chilled cheesecake from the fridge and pour the ganache over the top. Spread to the edges and create a decorative swirl with an offset spatula or the back of a spoon.
- Scatter roughly chopped pistachios and dried rose petals around the edge for decoration.
- Return the cheesecake to the refrigerator for at least 30 minutes to let the ganache set before serving.
- To serve, remove the cake from the springform pan and transfer to a serving plate. For clean slices, run a sharp knife under hot water, dry it, and wipe between cuts.
Notes
Gelatin is optional but recommended if you want a firmer, more stable no-bake cheesecake that slices neatly.
Double the ingredients to make a larger 8-inch (20 cm) cake while maintaining the same height.
Nutrition
Calories: 4288 kcal
Carbohydrates: 282 g
Protein: 77 g
Fat: 330 g
Saturated Fat: 156 g
I love hearing how you went with my recipes. Leave a comment below or tag the author on social media to share your photos and notes.