Name: No Bake Pistachio Cheesecake Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 ½ cup (275 g) vanilla wafer crumbs; ¼ cup (50 g) granulated sugar; ¼ tsp (1.5 g) salt; ½ cup (113 g) unsalted butter, melted; 16 oz (453 g) cream cheese, room temperature; 1 pkg (3.4 oz or 96 g) instant pistachio pudding mix; 1 tsp (4 g) vanilla extract; 1 tsp (2 g) pistachio extract; ½ cup (60 g) powdered sugar; 2 cups (476 g) heavy cream; 1 ½ cups (357 g) heavy cream; ¼ cup (30 g) powdered sugar; 2 tsp (8 g) vanilla extract; Chopped pistachios for decoration (optional)

Jump to Recipe· 4.3 from 85 reviews

If you’ve been searching for a dessert that’s both irresistibly creamy and dazzlingly unique, you’re in for a treat with this No Bake Pistachio Cheesecake Recipe. It’s the perfect blend of smooth, nutty pistachio flavor combined with the classic richness of cheesecake, all wrapped in a crisp vanilla wafer crust. The best part? You don’t need an oven to pull it off—just some chill time and a little love. Whether you’re hosting a family gathering or simply want a special sweet fix, this cheesecake delivers on texture and taste every single time.

Ingredients You’ll Need

A slice of pale green pistachio mousse cake rests on a white plate with a white marbled texture in the background. The cake has three clear layers: a crumbly light brown crust at the bottom, a thick smooth pale green mousse middle layer, and a fluffy white whipped cream top layer that is piped with soft swirls. Small pieces of chopped pistachios are scattered on top of the mousse right below the whipped cream. Around the plate are some whole and cracked pistachio nuts. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but each plays a crucial role in making this cheesecake a showstopper. From the crunchy vanilla wafer crust to the luscious pistachio filling and fluffy whipped cream topping, every component perfectly complements the other.

Vanilla wafer crumbs: They form a buttery, crunchy base that sets the stage for the creamy filling.
Granulated sugar: Adds the right amount of sweetness to the crust balancing the tartness of the cream cheese.
Salt: Enhances all the flavors, giving a subtle contrast to the sweetness.
Unsalted butter: Binds the crust crumbs for that firm yet tender texture.
Cream cheese: The velvety heart of the cheesecake, providing that rich, smooth texture.
Instant pistachio pudding mix: Imparts a natural, nutty pistachio taste with an easy, no-fuss approach.
Vanilla extract: Brings warmth and depth to the filling’s flavor.
Pistachio extract: A touch of this enhances and intensifies the pistachio goodness even more.
Powdered sugar: Sweetens the filling and the whipped cream topping without any grit.
Heavy cream: Adds fluffiness to the filling and creates the silky whipped cream topping.
Chopped pistachios (optional): For garnish, they add a delightful crunch and gorgeous color.

How to Make No Bake Pistachio Cheesecake Recipe

Step 1: Prepare the Vanilla Wafer Crust

Start by mixing your vanilla wafer crumbs, granulated sugar, salt, and melted butter in a bowl. This simple combination turns into a buttery, crunchy crust once pressed firmly into your pan. Use a flat-bottomed glass or measuring cup to pack the crumbs tight along the base and sides, ensuring your cheesecake has a sturdy, delicious foundation. Pop it into the fridge for 30 minutes so it sets up nicely before adding the filling.

Step 2: Make the Pistachio Cheesecake Filling

Bring the star ingredient to life by beating the cream cheese until it’s ultra-smooth and velvety. Gradually add in the instant pistachio pudding mix, vanilla and pistachio extracts, and powdered sugar. Combine everything gently but thoroughly, scraping down the bowl as you go. Next, whip in the heavy cream starting slow and then speeding up to create a light, fluffy texture that’s the hallmark of this cheesecake. Spoon this luscious filling into your chilled crust and level it out with a spatula. Now, the hardest part: chilling for at least 6 hours or overnight to allow everything to set beautifully.

Step 3: Whip and Apply the Creamy Topping

While the cheesecake cools, whip together heavy cream, powdered sugar, and vanilla extract until you can form stiff peaks that hold their shape yet remain soft and smooth. Once your cheesecake has fully chilled, spread or pipe this whipped cream topping generously across the surface. A sprinkle of chopped pistachios adds not only a pop of green color but also a pleasant nutty crunch that makes each bite visually stunning and even more satisfying.

How to Serve No Bake Pistachio Cheesecake Recipe

The cake has three clear layers from bottom to top. The first layer is a light brown crumbly crust that forms the base and sides. The second layer is a smooth light green mousse or cream filling that sits above the crust. The third layer is a thick ring of white whipped cream piped around the outer edge on top, with soft swirls in a consistent pattern. The middle of the top layer has a smooth, pale green circle filled with scattered chopped pistachios, giving a mix of green and brown bits contrasting the cream. The cake is placed on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is your chance to add personal flair. Beyond the chopped pistachios, consider a light drizzle of honey or a few fresh raspberries for a burst of color and brightness. The pistachios bring texture and enhance the natural nutty notes, while a delicate dusting of powdered sugar adds that final polished look.

Side Dishes

This cheesecake is rich and creamy, so pairing it with something light and fresh works wonderfully. Think along the lines of a simple mixed berry salad or a crisp citrus sorbet. These sides provide a nice contrast and keep the dessert experience balanced and refreshing.

Creative Ways to Present

Presentation can be as fun as the recipe itself. Serve slices on pretty plates with a dollop of whipped cream and a few whole pistachios artfully scattered around. For a casual gathering, consider mini no bake pistachio cheesecake jars layered with crushed vanilla wafers, giving guests their own charming little treat. This recipe also adapts well to being made in individual ramekins or cups, perfect for impressing at dinner parties.

Make Ahead and Storage

Storing Leftovers

One of the best things about this No Bake Pistachio Cheesecake Recipe is how well it keeps. Store leftovers in an airtight container or cover your springform pan tightly with plastic wrap and keep refrigerated for up to 5 days. The flavors actually develop more depth after a day or two, so you can enjoy it even more the next day.

Freezing

If you want to make it well ahead of time, freezing is an option though the texture can shift slightly. Wrap the cheesecake securely with plastic wrap and a layer of foil to protect it from freezer burn. When you’re ready to serve, thaw it overnight in the fridge. The filling tends to soften a bit after freezing, so it’s best enjoyed within one month for optimal taste and texture.

Reheating

This cheesecake is best served chilled and does not require reheating. If it becomes too firm in the fridge, let it sit at room temperature for 15 to 20 minutes before serving to fully enjoy its creamy lusciousness.

FAQs

Can I use other types of wafers for the crust?

Absolutely! While vanilla wafer crumbs are traditional here, you can experiment with graham crackers or even pistachio-flavored cookies to add a different twist. Just ensure they’re finely crushed so the crust holds together well.

Is it necessary to use both vanilla and pistachio extract?

The dual extracts enhance the cheesecake’s flavor complexity. Vanilla adds warmth and depth, while pistachio extract boosts the nutty profile. You can adjust the pistachio extract to taste or omit vanilla if you prefer a purer pistachio punch, but together they create a wonderfully balanced flavor.

Can I make this recipe dairy-free?

This recipe relies heavily on cream cheese and heavy cream for its texture and richness, so to make it dairy-free you would need to substitute with plant-based cream cheese and coconut cream. Be mindful that flavors and textures will differ, but it can still be delicious with the right dairy-free products.

How long does it take to chill properly?

Chilling the cheesecake for at least six hours is essential for the filling to firm up enough to slice cleanly and hold its shape. Overnight chilling is even better if you have the time—it results in a creamier and more cohesive dessert.

What’s the best way to slice this cheesecake?

Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts. This simple trick prevents the filling from sticking to the knife and keeps your slices neat and pretty every time.

Final Thoughts

This No Bake Pistachio Cheesecake Recipe has quickly become a beloved favorite because it’s effortless yet luxurious, nutty yet sweet, and perfectly creamy with a crisp crust. It’s the kind of dessert you’ll want to make over and over, impressing anyone lucky enough to taste it. I can’t wait for you to try it and see just how easy it is to create something so special without ever turning on your oven.

No Bake Pistachio Cheesecake Recipe

Ingredients You’ll Need