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A slice of no-bake pistachio cheesecake on a white plate garnished with two fresh raspberries and a mint leaf, with the whole cheesecake on a white rustic wooden cake stand in the background, topped with chopped pistachios and a drizzle of pistachio cream, bright natural window light.

No-Bake Pistachio Cheesecake

This no-bake pistachio cheesecake delivers all the rich nutty flavor of a classic pistachio dessert without turning on the oven. With a buttery pistachio biscuit crust, a light and creamy pistachio filling, and a glossy pistachio cream topping, it's an effortless make-ahead dessert perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 23cm (9-inch) springform tin
  • Food processor
  • electric hand mixer or stand mixer
  • Mixing bowls
  • Spatula

Ingredients
  

For the Crust

  • 300 g digestive biscuits
  • 100 g shelled pistachios
  • 135 g unsalted butter, melted

For the Filling

  • 600 g full-fat cream cheese, room temperature
  • 300 g pistachio cream sweetened pistachio spread
  • 125 g icing sugar, sifted
  • 300 ml double cream minimum 35% fat

For the Topping

  • 125 g pistachio cream, slightly warmed
  • 50 g chopped pistachios for garnish

Instructions
 

  • Line the base of a 23cm (9-inch) springform pan with parchment paper.
  • Place the digestive biscuits and pistachios into a food processor and pulse until fine crumbs form.
  • Add the melted butter and mix until the crumbs resemble wet sand.
  • Press the mixture firmly into the base and slightly up the sides of the prepared pan. Refrigerate for 30 minutes until firm.
  • In a large mixing bowl, beat the cream cheese, pistachio cream, and sifted icing sugar until completely smooth.
  • Add the double cream and continue beating for 2–3 minutes until the filling becomes very thick and holds its shape.
  • Spoon the filling onto the chilled crust and smooth the top with a spatula.
  • Refrigerate for at least 6 hours, preferably overnight, until fully set.
  • Carefully remove the cheesecake from the pan and transfer to a serving plate.
  • Warm the pistachio cream for about 20 seconds until pourable, then drizzle or spread it over the cheesecake.
  • Finish with chopped pistachios and serve chilled.

Notes

For best results, use full-fat cream cheese and double cream with at least 35% fat content. Lower-fat alternatives may prevent the cheesecake from setting properly.
Store covered in the refrigerator for up to 3 days. The flavor improves after a full day of chilling.
To freeze, chill the cheesecake until fully set, wrap tightly in two layers of plastic wrap, and freeze without the topping for up to 2 months. Thaw overnight in the refrigerator and add the topping before serving.