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Pistachio Cheesecake Without Baking

A delightful no-bake dessert combining the nutty flavor of pistachios with a creamy cheesecake base, perfect for impressing family and friends.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups crushed graham crackers
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
For the filling
  • 1 package cream cheese, softened 8 oz
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ¾ cup crushed pistachios plus extra for garnishing
  • 1 tablespoon lemon juice

Method
 

Prepare the Crust
  1. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until well combined and crumbly.
  2. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to create a smooth surface. Set aside.
Make the Filling
  1. In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  2. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
  3. Add the crushed pistachios and lemon juice to the mixture, folding gently to keep the texture light.
Assemble the Cheesecake
  1. Pour the filling into the prepared crust, spreading it evenly with a spatula.
  2. Refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
Serve
  1. Once set, remove from the springform pan. Garnish with additional crushed pistachios and serve chilled.

Notes

Substitutions: If you want an alternative for heavy cream, opt for coconut cream for a unique twist. Chill the cheesecake as long as possible to ensure the best texture—overnight is ideal! Ensure cream cheese is fully softened before mixing to prevent lumps.