No-Bake Pistachio Cheesecake - Smooth and luxurious pistachio-flavored cheesecake with a graham cracker crust, topped with fluffy whipped cream and chopped pistachios.
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St. Patrick's Day is just around the corner and I love pulling out ALL the green recipes that make me happy! A couple of my favorites are these Guinness cupcakes, this quick bread and of course a classic shamrock shake!
Pistachio desserts are also a great option for St. Paddy's Day and if you love pistachios, you're in for a treat! This indulgent No-Bake Pistachio Cheesecake is perfectly sweet, creamy, and packed with nutty pistachio flavors that are sure to bless your tastebuds.
Even better, there’s no baking required (very similar to this classic no-bake cheesecake), making it an excellent dessert to prepare when you're short on time or don’t feel like baking!
Made with velvety cream cheese filling, rich pistachio pudding, and buttery graham cracker crust, this recipe has a luxurious taste that is sure to be enjoyed by pistachio lovers and anyone with a sweet tooth. It’s absolutely heavenly and guaranteed to be a success for any occasion!
Why You'll Love This Recipe
This recipe was inspired by my pistachio pie bars and transitions the flavors of the bars into a cheesecake! You're going to love this recipe because:
- There's no baking required! This recipe saves you the hassle of baking, making it a super quick dessert that you can easily prepare, chill in the fridge, and enjoy!
- It's easier to make than a traditional cheesecake but is still just as impressive and tasty.
- The cheesecake is perfect for pistachio lovers! This cheesecake is packed with amazing, nutty flavors of pistachio in every bite.
- It's a new unique recipe to add to your collection! The combination of pistachios and cheesecake serves as a fun way to enjoy a classic dessert with a twist!
Jump to:
Ingredients
Graham crackers- The buttery graham cracker crust adds the perfect crunchy texture to the cheesecake.
Cream cheese- What would a cheesecake be without cream cheese? The softened cream cheese gives the cheesecake its form and flavor, and of course gives it the perfectly creamy and smooth texture that cheesecake is known for.
Pistachio pudding- Pistachio pudding gives this cheesecake the perfect amount of pistachio flavor that’s rich and nutty. The use of pudding rather than a homemade pistachio mix also adds to this recipe’s convenience.
Crushed pistachios- Adding crushed pistachios on top of the cheesecake adds a satisfying crunch and even more great pistachio flavor!
Vanilla- Vanilla extract adds just the right amount of flavor and sweetness to the filling that elevates the taste of the cheesecake perfectly!
Substitutions & Variations
- Vanilla wafers or Golden Oreos also make for a delicious crust!
- Sugar free pistachio pudding is a great healthier alternative to regular pistachio pudding that will still provide the pistachio flavor.
- Drizzle a white chocolate ganache and sprinkle some crushed pistachios to the top of the cheesecake for elevated presentation and extra sweetness!
- For even more pistachio flavor, you can add some pistachio flavoring to the filling.
How to Make No-Bake Pistachio Cheesecake
Once you’ve gathered all your ingredients, follow the steps below for a quick and easy no-bake recipe!
Making the Cheesecake Crust
- Step 1: Pulverize graham crackers in a food processor or blender.
- Step 2: In a large mixing bowl, combine graham cracker crumbs, sugar and brown sugar.
- Step 3: Mix in the melted butter and stir well with a fork.
- Step 4: Transfer mixture to a 9-inch springform pan.
Preparing the Pistachio Cheesecake
- Step 5: In a large mixing bowl, beat cream cheese, vanilla, pistachio pudding mix, milk, and powdered sugar until smooth.
- Step 6: Add cool whip and beat again until mixture is uniform.
- Step 7: Pour mixture over prepared crust and smooth it out. Sprinkle crushed pistachios evenly over top.
- Step 8: Chill for at least 2 hours before serving.
Helpful Tips
- Avoid overmixing the cheesecake filling as this can take away from the fluffiness and light texture.
- When you’re done preparing your crust, you can set it in the fridge to chill while you’re making the filling. This helps the crust set and makes it easier to fill.
- Be sure to firmly press the crust against your pan. Using a measuring glass or round glass makes this super easy.
- If you have the time, chilling the cheesecake overnight will let the flavors fully absorb and ensure that the texture is perfect for when you serve it the next day!
- Cover the cheesecake with plastic wrap in the refrigerator so that it doesn't absorb any odors from the fridge.
Recipe FAQs
If you don't have pistachio pudding mix on hand, you can substitute it with vanilla pudding mix and add a few drops of pistachio extract to achieve a similar flavor.
If your cheesecake did not set properly, it could be caused by not chilling it in the refrigerator for long enough or by overmixing the filling.
To make sure that your filling is smooth and not lumpy, use softened cream cheese that has been brought to room temperature. Using an electric mixer also helps to avoid lumps in the filling.
Yes, you can substitute pistachios with other crushed nuts like almonds or pecans if you prefer.
Yes, it's best to remove the cheesecake from the springform pan before serving. Run a knife around the edge of the cheesecake to loosen it from the pan, then release the sides of the pan. Transfer the cheesecake to a serving platter before slicing.
Yes! This no-bake cheesecake is ideal for making ahead of time and tastes best when it is given longer to set in the refrigerator.
Storage & Freezing Instructions
Storage Instructions
You can store the cheesecake in the refrigerator for up to 5 days. Just cover in plastic wrap so it doesn't absorb any fridge odors.
Freezing Instructions
To freeze, wrap the room temperature cheesecake tightly in plastic wrap and aluminum foil and place in the freezer for 2-3 months. Then, thaw overnight in the refrigerator and enjoy!
More Recipes For St. Patrick's Day
Looking for other recipes like this? Try these:
No-Bake Pistachio Cheesecake
Ingredients
For the Crust:
- 12 full graham crackers
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 8 ounces butter (melted)
For the Filling:
- 6 ounces cream cheese (softened)
- 1 tablespoon vanilla
- 3.4 ounce box pistachio pudding
- ¼ cup milk
- ½ cup powdered sugar
- 8 ounces whipped topping
- 2 tablespoons crushed pistachios
Instructions
For the Crust:
- Pulverize graham crackers in a food processor or blender.
- In a large mixing bowl, combine graham cracker crumbs, sugar, brown sugar, and melted butter. Mix well with a fork.
- Transfer mixture to a 9-inch springform pan. Press it firmly into the bottom of the pan and about 1 inch up the sides. Set aside.
For the Filling:
- In a large mixing bowl, beat cream cheese, vanilla, pistachio pudding mix, milk, and powdered sugar until smooth.
- Add cool whip and beat again until mixture is uniform.
- Pour mixture over prepared crust and smooth it out.
- Sprinkle crushed pistachios evenly over top.
- Cover with plastic wrap and chill for at least 2 hours before serving.
Notes
- Avoid overmixing the cheesecake filling as this can take away from the fluffiness and light texture.
- When you’re done preparing your crust, you can set it in the fridge to chill while you’re making the filling. This helps the crust set and makes it easier to fill.
- Be sure to firmly press the crust against your pan. Using a measuring glass or round glass makes this super easy.
- If you have the time, chilling the cheesecake overnight will let the flavors fully absorb and ensure that the texture is perfect for when you serve it the next day!
- Cover the cheesecake with plastic wrap in the refrigerator so that it doesn't absorb any odors from the fridge.
Anonymous
When making the crust, 8oz of butter was too much, it just pooled over the crust. I removed the extra butter and the cheesecake was very good after that. I would say to start with 4oz of butter and add more if needed.