No-Bake Pistachio Cheesecake
This post may contain affiliate links. Please read my disclosure policy for details.
Made with real pistachios, this No-Bake Pistachio Cheesecake recipe features pistachio digestive biscuit crust, pistachio cheesecake filling, and white chocolate pistachio ganache. Perfect dessert for pistachio lovers!
One of my favorite flavors is pistachio. And if you are a pistachio lover like me, you will love this No-Bake Pistachio Cheesecake.
I adapted this recipe from my previous No-Bake Chocolate Peanut Butter Cheesecake recipe, substituting the peanut butter with pistachio paste and the Oreo crust with digestive biscuit crust. It’s the ideal dessert for anyone craving a rich, flavorful cheesecake without the hassle of baking.
As nut flavors go, pistachio is one of the most subtle, but I made sure this recipe gets its pistachio flavor in every part of the cheesecake, from the crust to the topping. The perfect creamy pistachio cheesecake, packed full of the distinct flavors of pistachio nuts.
Components and Ingredients
Crust
- Digestive biscuits. Crushed to a fine crumb. You can use a food processor. If you don’t have a food processor, you can add the biscuits to a ziplock bag and roll them using a rolling pin.
- Roasted pistachios. Add roasted pistachios to a food processor containing your digestive biscuits. Pulse them until finely chopped. If you don’t have a food processor, you can use a knife to chop them finely.
- Butter. You can use unsalted or salted butter.
Pistachio cheesecake filling
- Cream cheese. Use full-fat cream cheese and make sure to bring it to room temperature before beating for a smooth cheesecake.
- Confectioners’ sugar. To sweeten the cheesecake.
- Vanilla extract. To enhance the flavor.
- Gelatin powder. Gelatin is optional, but it helps hold the cheesecake’s shape as it chills in the refrigerator.
- Water. To bloom the gelatin.
- Pistachio paste. You can buy ready-made pistachio paste from the supermarket or online. Alternatively, you can make pistachio paste from scratch. This involves blending pistachios until they form a paste, but I prefer to buy ready-made paste as it saves time.
- Heavy whipping cream. Whipped to soft peaks. The whipped cream provides extra creaminess and makes the cheesecake lighter.
Pistachio ganache
- Pistachio paste. To add pistachio flavor to the white chocolate ganache.
- White chocolate. Use a good-quality white chocolate for the ganache, as it will affect the taste and texture.
- Heavy cream. Use full-fat heavy cream for the best results. You need a high-fat percentage to allow the ganache to come together and have a smooth texture.
Can You Use Homemade Pistachio Paste?
Yes, you can. Pistachio paste is made by grinding skinless pistachio kernels. High-quality pistachio paste usually has nothing else added and is unsweetened. Grind them in a food processor until the oils are released and you have a smooth paste. This can take up to 20 minutes, with on and off scraping to get the nuts to release their oils.
How to Adjust the Recipe for Other Pan Sizes
This recipe will make a 6-inch/15 cm diameter cake with a 2-inch/5 cm height. I personally love making small cakes because it is the perfect size for a small family like mine.
This recipe also works well for bigger pan sizes. You will only need to double the recipe for an 8-inch/20 cm pan with the same cake height.
Storage
This No-Bake Pistachio Cheesecake can be stored in an airtight container or covered in the fridge for up to 3 days. Serve straight from the fridge cold or let it come back to room temperature before eating.
More Cheesecake Recipes
- Chocolate Basque Cheesecake
- Lemon Blueberry Basque Cheesecake
- No-Bake Oreo Cheesecake
- No-Bake Matcha White Chocolate Cheesecake
- New York Cheesecake
- Blueberry Crumble Cheesecake
Ingredients
Crust
- 5.3 oz (150 gr) digestive biscuits, (about 1 1/4 cups crumbs)
- 6 tbsp (50 gr) roasted pistachios
- 1/3 cup (75 gr) unsalted butter, melted
Pistachio Cheesecake Filling
- 8.8 oz (250 gr) cream cheese, softened
- 1/2 cup (65 gr) confectioners' sugar
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin powder, optional
- 1 1/2 tbsp water, optional
- 1/3 cup (130 gr) pistachio paste
- 1/2 cup (120 ml) heavy whipping cream
Pistachio Ganache
- 1/3 cup (60 gr) white chocolate, roughly chopped
- 1/4 cup (60 ml) heavy whipping cream
- 2 tbsp (30 gr) pistachio paste
Decoration
- Roasted pistachios, roughly chopped
- Edible dried rose petals
Instructions
Crust
- Blend digestive biscuits in a food processor until finely ground. Add roasted pistachios and pulse a few times until roughly chopped. If you don't have a food processor, place the digestive biscuits into a plastic bag and crush them into fine crumbs with a rolling pin. Add roughly chopped roasted pistachios.
- Mix the mixture with melted butter until the crumbs are moistened.
- Pour and crumbs into a 6-inch/15 cm cake ring or springform pan (If using a cake ring, line the bottom with a cake board or other flat surface). Press the crumbs, spreading them about 2-inch/5 cm up the side. Press flat with a tall glass.
- Chill the crust in the refrigerator for at least 30 minutes.
Pistachio Cheesecake Filling
- In a small bowl, bloom gelatin powder with water for 5 minutes. Set aside.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, and vanilla extract until smooth and well combined. Set aside.
- Heat the gelatin mixture in a microwave or over a water bath until it is dissolved. Pour the dissolved gelatin into the cream cheese mixture and beat until well incorporated.
- Add pistachio paste and beat until well incorporated.
- In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined.
- Pour the cheesecake batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.
Pistachio Ganache
- Add chopped white chocolate and heavy whipping cream in a small heat-proof bowl. Place the bowl over but not touching simmering water in a saucepan (bain-marie). Stir until the white chocolate has melted.
- Remove the bowl from the saucepan. Add pistachio paste and stir until well incorporated.
- Remove the cheesecake from the fridge. Pour the ganache on top. Spread evenly using a spatula. Make a swirl on top using an offset spatula or the back of a spoon.
- Sprinkle chopped pistachios and dried rose petals on the edges.
- Chill the cheesecake in the fridge for at least 30 minutes to let the ganache set.
- Release the cheesecake from the springform pan and transfer to a serving dish or cake stand. Run a knife under hot water and wipe dry in between each cut when slicing the cheesecake for clean slices.
Made this yesterday and everyone in my family loved it! Love the pistachio flavor!