Name: No-bake Pistachio Cheesecake Recipe
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: Western
Ingredients: 250g Digestive Biscuits; 75g Raw Shelled Pistachios; 125g Unsalted Butter, melted; 250g Raw Shelled Pistachios (remaining after base); 100ml Cold Water; 675g Full Fat Cream Cheese; 150g Whitworths Icing Sugar; 50g Soured Cream; 1.5 Tsp Vanilla Extract; 300ml Double Cream; Crushed Pistachios for sprinkling; Whitworths Demerara Sugar for sprinkling

If you’re on the hunt for an elegant dessert that’s both effortless and bursting with flavor, this No-bake Pistachio Cheesecake Recipe is about to become your new best friend. Imagine sinking your fork into a luscious, creamy filling with the delicate nuttiness of pistachios, all resting on a perfectly crisp biscuit base — no oven required. It’s a showstopper for gatherings or a delightful treat to satisfy your sweet tooth any day of the week, combining simplicity and sophistication in every bite.

Ingredients You’ll Need

The image shows a clear food processor bowl filled with two visible layers inside: the bottom layer has light brown fine crumbs, almost covering the base, while the top layer consists of whole green and purple pistachio nuts scattered unevenly around the black central blade attachment. The clear bowl has some crumbs stuck to its sides. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the fun and guarantees the perfect outcome. Each item here plays a crucial role in developing the layered textures and rich flavors that make this cheesecake shine. From the buttery biscuit base to the velvety pistachio filling, every component brings something special to the table.

325g Raw Shelled Pistachios: Fresh pistachios provide that irresistible nutty flavor and vibrant color in the filling.
250g Digestive Biscuits: The foundation of the crust, delivering crunch and a subtle sweetness.
125g Unsalted Butter, melted: Binds the biscuit crumbs together while adding richness to the base.
675g Full Fat Cream Cheese: Creates the creamy, smooth texture that defines the cheesecake.
150g Whitworths Icing Sugar: Sweetens the filling delicately without overpowering the pistachios.
50g Soured Cream: Adds a subtle tang that balances the sweetness perfectly.
1.5 tsp Vanilla Extract: Enhances the overall flavor with a warm, aromatic note.
300ml Double Cream: Whipped to fluffy perfection, folding it in makes the cheesecake light and airy.
Whitworths Demerara Sugar, for sprinkling (optional): Adds a crunchy, caramelized top finish when sprinkled before serving.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make No-bake Pistachio Cheesecake Recipe

Step 1: Prepare the Biscuit Base

Start by blitzing the digestive biscuits in a food processor until they become fine crumbs. Don’t have one? No worries — just place your biscuits in a sealed bag and gently crush them with a rolling pin. Add 75g of the shelled pistachios and pulse again to incorporate some lovely pistachio crunch. Mix the crumbs with melted butter until everything is evenly coated. Press this mixture firmly into the bottom of an 8-inch springform tin for a sturdy and tasty foundation. Pop it in the fridge to chill for about 30 minutes and let it set properly.

Step 2: Make the Pistachio Paste

While the base chills, bring a pan of hot water to a boil and toss in the remaining shelled pistachios for just one minute. Drain and rub them in a clean tea towel to remove their skins — this step ensures a smooth, vibrant paste. Add these peeled pistachios to your food processor, blitzing for around five minutes until a thick, luscious paste forms. Pour in 100ml of cold water gradually and continue blending until the paste is silky and smooth. Set this aside to work its magic in the filling.

Step 3: Whip Up the Cream Cheese Filling

In a large bowl, combine the full-fat cream cheese and icing sugar, mixing gently with a stand mixer or electric whisk until just blended — overmixing can impact the texture. Next, add the soured cream, vanilla extract, and the beautifully prepared pistachio paste. Mix everything together until uniform. Meanwhile, whip the double cream until it holds stiff peaks, then carefully fold it into your cream cheese mixture to keep the filling airy and light.

Step 4: Assemble and Chill

Spread the luscious pistachio cheesecake filling evenly over the chilled biscuit base. Top with a scattering of crushed pistachios for an added crunchy contrast. Transfer the entire cheesecake to the fridge and allow it to set for at least six hours, but preferably overnight for the best texture and flavor development. Once fully set, remove it from the springform tin with care, sprinkle some demerara sugar on top if you like that extra touch of sparkle and caramel crunch, then slice with a sharp knife ready to serve.

How to Serve No-bake Pistachio Cheesecake Recipe

The image shows a single thick layer of smooth, creamy, pale yellow mixture spread evenly in a round black baking pan. The woman's hand is holding a small metal spoon that is gently smoothing the surface in the center, creating soft swirling textures with light shadows and highlights. The edges of the mixture have soft ridges and gentle folds from the spreading motion. The pan is placed on a white marbled surface, and the background has a soft blur with faint pale pink and blue colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elegant yet simple garnishes highlight the natural beauty of this No-bake Pistachio Cheesecake Recipe. A handful of chopped pistachios on top adds a festive crunch and pops of vivid green color. For a fresh touch, scatter some edible rose petals or lightly dust with powdered sugar. A drizzle of honey or white chocolate curls also makes for a stunning presentation that will wow your guests.

Side Dishes

You might think a cheesecake stands perfectly on its own, and it truly does, but pairing it with complementary side dishes can elevate the experience. Fresh berries like raspberries or blueberries offer a juicy acidity that cuts through the richness and balances the nuttiness. Serve alongside a light fruit coulis or a small bowl of crème fraîche for that extra layer of indulgence.

Creative Ways to Present

For a festive occasion, try serving slices of this No-bake Pistachio Cheesecake Recipe on individual glass plates or vintage china. Layer mini versions in clear glasses with crushed biscuit and pistachio cream for an enticing parfait twist. You can also dust the top with edible gold leaf for a touch of luxury that’s sure to impress at any dinner party.

Make Ahead and Storage

Storing Leftovers

This cheesecake loves the fridge almost as much as you do. Wrap leftover slices tightly in cling film or store them in an airtight container to keep the creamy texture intact and the flavors fresh for up to three days. Be sure to keep it chilled as it’s made from fresh cream and cream cheese, so it stays at its best when cold.

Freezing

If you want to prepare dessert ahead of time or save leftovers for a special treat later, this No-bake Pistachio Cheesecake Recipe freezes beautifully. Wrap the entire cheesecake or individual slices well with plastic wrap followed by foil to prevent freezer burn. When you’re ready, thaw it slowly overnight in the fridge to maintain its creamy consistency and flavor.

Reheating

Since this is a no-bake cheesecake, it’s best enjoyed chilled, so reheating is not recommended. Instead, simply let frozen slices thaw thoroughly in the refrigerator before serving for that perfectly luscious texture.

FAQs

Can I use roasted pistachios instead of raw?

It’s best to use raw shelled pistachios for this recipe to control the flavor and texture of the paste. Roasted nuts might add a deeper flavor but can alter the taste and smoothness of the cheesecake filling.

Do I need a food processor for this recipe?

While a food processor makes things much easier and quicker, you can use a rolling pin and a sturdy bag for crushing biscuits and blend the pistachios manually, though it will be more labor-intensive.

How long does this cheesecake need to chill?

Allowing at least six hours in the fridge is essential for setting, but overnight chilling is ideal for the best flavor and texture.

Can I substitute the digestive biscuits?

Yes, graham crackers or any plain, sweet biscuit would work well as a base, but digestive biscuits provide a perfect balance of sweetness and texture.

Is this cheesecake suitable for special occasions?

Absolutely! Its elegant appearance and rich pistachio flavor make it a fantastic choice for birthdays, holidays, or dinner parties — no oven stress required.

Final Thoughts

This No-bake Pistachio Cheesecake Recipe is pure joy from start to finish. It’s a dessert that looks elegant, tastes incredible, and feels effortless to make, bringing people together with every bite. Whether you’re a cheesecake enthusiast or a pistachio lover, this recipe is a delightful treat that’s sure to become a favorite in your repertoire. Give it a go — your taste buds will thank you!

No-bake Pistachio Cheesecake Recipe

Ingredients You’ll Need