No Bake Pistachio Cheesecake
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If you’re a pistachio love then you are going to love this no bake pistachio cheesecake made with a buttery graham cracker crust and pistachio pudding mix for an easy no bake cheesecake recipe perfect for summer!
One of our favorite flavors in our household is pistachio. Like these pistachio raspberry thumbprints cookies and this pistachio bread recipe. So I knew I had to create a pistachio cheesecake recipe. But since it’s summertime I wanted to create a no bake pistachio cheesecake recipe.
I used my no bake cheesecake recipe and stirred in an instant pistachio pudding mix into the cheesecake batter for the ultimate pistachio flavor and give it a bit of green color, without a lot of effort. I also add in a little almond extract to add even more of a nutty flavor. Then to finish, I like to sprinkle on real pistachios at the end for a little crunch and garnish.
Serve with a little homemade whipped cream for an easy and impressive summer dessert that will make your taste buds sing!
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Table of contents
Why This Recipe Works
- Easy no bake cheesecake recipe for summer
- Use pistachio pudding mix and almond extract for ultimate pistachio flavor
- Great make ahead dessert!
- No water bath needed
Ingredients Needed
- Graham crackers – If you can’t find any you can use vanilla wafers or digestive biscuits.
- Unsalted butter – You can also use salted butter but just omit the added salt.
- Granulated sugar
- Heavy whipping cream
- Cream cheese – Make sure that the cream cheese is softened to room temperature. I recommend using the block style cream cheese for best texture. Read my full tutorial on how to soften cream cheese.
- Powdered sugar – If you have run out, make your own homemade powdered sugar.
- Sour cream – Make sure that the sour cream is at room temperature.
- Vanilla extract
- Pistachio pudding mix
- Almond extract – Could also use pistachio extract
- Pistachios – For garnish
How To Make This No Bake Pistachio Cheesecake
For the crust:
In a food processor, add your graham crackers and pulse until they become fine crumbs. You can also do this by placing them in a large plastic bag, seal it shut, and then use a rolling pin (or meat cleaver) to smash them into crumbs.
Place the crumbs into a mixing bowl, and add the melted butter and sugar. Use a spatula to stir to combine.
Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. You want to pack them in tightly so the crust holds together. Freeze the crust for 30 minutes while you make the cheesecake filling.
For the filling:
In a large mixing bowl, whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment but any electric hand mixer will also work, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. And then refrigerate until ready to use.
In a large mixing bowl, beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes.
Add in the pistachio pudding mix, vanilla, almond extract, and sour cream, and mix on medium speed until smooth, about 1 minute.
Fold in the whipped cream from step 1, until no streaks remain.
Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and serve. I like to serve mine with homemade whipped cream and sprinkle on chopped pistachios.
Recipe Tips
- Use room temperature ingredients. You want the cheesecake mixture to be smooth with no lumps, so take the cream cheese out about 30 minutes to an hour before hand.
- Pack the graham cracker crumbs down tightly. This will make sure the crust doesn’t fall apart when you go to cut into the no bake cheesecake. I use the bottom of a dry measuring cup or drinking glass to press down the crumbs easily.
- Chill your mixing bowl before whipping the cream. I put my bowl and beaters into the freezer for 10 minutes before starting. Using a cold bowl and equipment will make the cream whip up quickly and easily.
- Chill for at least 6 hours. This no bake cheesecake recipe needs time to set up so make sure to chill at least for 6 hours or longer if needed.
Recipe Variations
- Pistachio graham cracker crust – For more pistachio flavor, stir in some ground pistachios to the graham cracker crust mixture.
- Add lemon zest – You can a little lemon zest to the cheesecake mixture.
- Top with white chocolate – Melt some white chocolate and spread on top!
Serving Suggestions
I like to serve mine with whipped cream but you could also serve with Cool Whip. I’ll make a batch the day before I plan to serve the cheesecake and keep it int the fridge to serve with it. Or you could pipe some on top on the cheesecake around the border.
You could also top with some fresh raspberries or dark chocolate ganache.
Recipe FAQ’s
This no bake cheesecake can be made up to 2 days in advance. Keep stored in an airtight container in the refrigerator.
Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
This may be because it needs longer to set up in the fridge. Make sure to chill it for 6 hours or more.
More Recipes To Try
If you are craving more cheesecake, try my no bake peanut butter cheesecake! It’s made with an Oreo cookie crust and topped with peanut butter cups and hot fudge sauce.
And if you’re looking for an impressive summer dessert, try my peach cobbler cheesecake!
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Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
No Bake Pistachio Cheesecake
Ingredients
For the crust:
- 1 ¾ cups (210 g) graham cracker crumbs (14 crackers)
- 6 Tablespoons (85 g) unsalted butter melted
- ¼ cup (50 g) granulated white sugar
For the filling:
- 1 ¼ cup (300 ml) cold heavy whipping cream
- 24 ounces (3 packages) full-fat cream cheese softened to room temperature
- 1 cup (113 g) confectioners sugar
- 3.4 ounces (1 package) instant pistachio pudding mix
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup (57 g) sour cream
- ¼ cup chopped pistachios for garnish
Instructions
For the crust:
- In a food processor, add your graham crackers and pulse until they become fine crumbs. You can also do this by placing them in a large plastic bag, seal it shut, and then use a rolling pin (or meat cleaver) to smash them into crumbs. 1 ¾ cups (210 g) graham cracker crumbs (14 crackers)
- Place the crumbs into a mixing bowl, and add the melted butter and sugar. Use a spatula to stir to combine. 6 Tablespoons (85 g) unsalted butter ¼ cup (50 g) granulated white sugar
- Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. You want to pack them in tightly so the crust holds together. Freeze the crust for 30 minutes while you make the cheesecake filling.
For the filling:
- In a large mixing bowl, whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. And then refrigerate until ready to use. 1 ¼ cup (300 ml) cold heavy whipping cream
- In a large mixing bowl, beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes. 24 ounces (3 packages) full-fat cream cheese 1 cup (113 g) confectioners sugar
- Add in the pistachio pudding mix, vanilla, almond extract, and sour cream, and mix on medium speed until smooth, about 1 minute. 3.4 ounces (1 package) instant pistachio pudding mix 1 teaspoon vanilla extract 1 teaspoon almond extract ¼ cup (57 g) sour cream
- Fold in the whipped cream from step 1, until no streaks remain.
- Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
- When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and serve. I like to serve mine with homemade whipped cream and sprinkle on chopped pistachios. ¼ cup chopped pistachios
Notes
- Storage: This no bake cheesecake can be made up to 2 days in advance. Keep stored in an airtight container in the refrigerator.
- Freezing: Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.
