No bake pistachio cheesecake is the dreamy dessert you’ve been waiting for. This creamy, decadent cheesecake requires absolutely no baking, making it perfect for warm weather or when you’re short on time but still want a showstopping dessert. I remember my grandmother used to make a layered pistachio dessert, and this no bake pistachio cheesecake is my attempt to capture those flavors in an easier, more elegant form.
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This no bake pistachio cheesecake is a delightful twist on a classic dessert, packed with rich pistachio flavor and a smooth, melt in your mouth texture.
Why You Will Love This no bake pistachio cheesecake Recipe
This no bake pistachio cheesecake is pure comfort food reimagined. The creamy pistachio filling paired with the buttery graham cracker crust delivers a symphony of textures and flavors that will tantalize your taste buds. Plus, the simplicity of the recipe means you can whip it up in no time, making it ideal for last minute gatherings or a spontaneous treat.
What makes this version special is the intense pistachio flavor we achieve through both pistachio paste and finely ground pistachios. It’s not just sweet; it’s nutty, earthy, and utterly irresistible. It is far better than any store bought creamy pistachio dessert.
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Ingredients Needed for This no bake pistachio cheesecake Recipe
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened to room temperature
- 1 1/4 cups powdered sugar
- 1 cup heavy cream
- 1/2 cup pistachio paste
- 1/4 cup finely ground pistachios
- 1 teaspoon vanilla extract
For the Garnish (Optional):
- Additional chopped pistachios
- Fresh whipped cream
How to Make This no bake pistachio cheesecake Recipe
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened.
- Press the Crust: Press the crumb mixture into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly pack the crust.
- Chill the Crust: Place the prepared crust in the refrigerator to chill while you make the filling. This will help it firm up.
- Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, beating until well combined and there are no lumps.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
- Combine: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Add Pistachio Flavor: Stir in the pistachio paste, ground pistachios, and vanilla extract until evenly distributed.
- Pour the Filling: Pour the pistachio cheesecake filling over the chilled graham cracker crust. Spread evenly with a spatula.
- Chill: Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish and Serve: Before serving, gently remove the cheesecake from the springform pan. Garnish with additional chopped pistachios and fresh whipped cream, if desired. Cut into slices and enjoy this creamy pistachio dessert!
How to Serve This no bake pistachio cheesecake Recipe
Serve this no bake pistachio cheesecake chilled, straight from the refrigerator. It pairs perfectly with a cup of coffee or a glass of dessert wine. Consider adding a dollop of freshly whipped cream, a sprinkle of chopped pistachios, or a drizzle of honey for an extra touch of elegance. It’s also delicious with fresh berries for a burst of contrasting flavor and color. For a more casual presentation, serve individual slices on dessert plates with a simple garnish. This creamy pistachio dessert is guaranteed to impress!
How to Store This no bake pistachio cheesecake Recipe
To store your no bake pistachio cheesecake, cover it tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Frozen cheesecake will keep for up to 2 months. To thaw, place the cheesecake in the refrigerator overnight. Keep in mind that freezing may slightly alter the texture. Avoid reheating, as it is best served cold.
Tips to Make This no bake pistachio cheesecake Recipe
- Use Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature for a smooth, lump free filling.
- Don’t Overmix: Be careful not to overmix the filling once you add the whipped cream, as this can deflate the cream and result in a less airy cheesecake.
- Chill Thoroughly: Allow the cheesecake to chill for at least 6 hours, or preferably overnight, for the best texture and flavor.
- Ingredient Swaps: If you don’t have pistachio paste, you can use more ground pistachios, but the flavor won’t be quite as intense. You can also substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Consider adding a touch of almond extract alongside the vanilla for a deeper nutty flavor.
Helpful Notes for This no bake pistachio cheesecake Recipe
Pistachio paste can be found at specialty food stores or online. If you can’t find it, you can make your own by blending shelled pistachios with a little bit of oil until smooth. To ensure the graham cracker crust stays intact, firmly press it into the bottom of the springform pan. A springform pan is essential for easily releasing the cheesecake without damaging it. Using high quality pistachios will greatly enhance the flavor of your creamy pistachio dessert.
Variation of This no bake pistachio cheesecake Recipe
For a seasonal twist, consider adding a layer of raspberry or strawberry jam between the crust and the filling in the summer. In the fall, you can incorporate spices like cinnamon or nutmeg into the crust for a cozy, autumnal flavor. For a chocolate lover’s version, drizzle melted dark chocolate over the finished cheesecake. A lemon zest in the filling can offer a refreshing citrus counterpoint to the rich pistachio flavor. This no bake pistachio cheesecake is versatile, so feel free to get creative and experiment with different flavors and toppings.
How do you keep no-bake cheesecake from being too soft?
Ensure you use full-fat cream cheese and chill the cheesecake for at least 6 hours or overnight. This allows the filling to set properly and achieve the desired firm texture.
Can I freeze no bake pistachio cheesecake?
Yes, you can freeze no bake pistachio cheesecake. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
What kind of pistachios should I use for this recipe?
It’s best to use unsalted, shelled pistachios for this no bake cheesecake. This allows you to control the amount of salt in the dessert and ensures a pure pistachio flavor.
Can I make no bake pistachio cheesecake in advance?
Yes, no bake cheesecake is perfect for making in advance. The longer it chills, the better the flavors meld together and the firmer the texture becomes.
Conclusion
I hope you enjoy this easy and delicious no-bake pistachio cheesecake as much as I do. It’s the perfect dessert for any occasion, especially when you want a flavorful treat without turning on the oven. Give it a try and let me know what you think in the comments below. For more simple, no-bake desserts and inspiring recipes like this one, visit Recipes Charming. This creamy pistachio dessert is waiting for you!
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No Bake Pistachio Cheesecake: The EASIEST Creamy Dessert
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
Description
This no bake pistachio cheesecake is a decadent and easy dessert, perfect for warm weather or when you want a delicious treat without turning on the oven.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 16 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 cup heavy cream
- 1/2 cup pistachio paste
- 1/4 cup finely ground pistachios
- 1 teaspoon vanilla extract
- For the Garnish (Optional):
- Additional chopped pistachios
- Fresh whipped cream
Instructions
- 1. Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter.
- 2. Press the Crust: Press into a 9″ springform pan.
- 3. Chill the Crust: Refrigerate while making the filling.
- 4. Make the Filling: Beat cream cheese until smooth.
- 5. Add Sugar: Gradually add powdered sugar, beating until combined.
- 6. Whip the Cream: Whip heavy cream to stiff peaks.
- 7. Combine: Fold whipped cream into the cream cheese mixture.
- 8. Add Pistachio Flavor: Stir in pistachio paste, ground pistachios, and vanilla.
- 9. Pour the Filling: Pour over the crust.
- 10. Chill: Refrigerate for at least 6 hours or overnight.
- 11. Garnish and Serve: Remove from pan, garnish, and serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: no bake, cheesecake, pistachio, dessert, easy