Why You’ll Love The Ultimate No‑Bake Pistachio Cheesecake Recipe
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Rich pistachio flavor without needing an oven
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Silky, creamy filling with a satisfying texture
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Great showstopper dessert for parties or special occasions
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
325g raw shelled pistachios
250g digestive biscuits
125g unsalted butter, melted
675g full‑fat cream cheese
150g icing sugar
50g soured cream
1.5 tsp vanilla extract
300ml double cream
Demerara sugar for sprinkling (optional)
Directions
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Blitz the digestive biscuits in a food processor until fine crumbs form. If you don’t have one, place them in a sealed bag and crush with a rolling pin.
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Add 75g of pistachios to the crumbs and pulse again.
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Stir in the melted butter until combined.
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Press the mixture into the base of an 8‑inch springform tin and compress firmly.
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Chill the base in the fridge for about 30 minutes to set.
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Briefly boil the remaining pistachios, drain, and rub to remove skins.
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Blitz the skinned pistachios into a paste, adding 100ml cold water gradually.
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Beat the cream cheese and icing sugar until just combined.
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Stir in the soured cream, vanilla, and pistachio paste.
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Whip the double cream to stiff peaks and fold into the cheesecake mixture.
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Spread the filling over the chilled crust.
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Sprinkle with crushed pistachios and refrigerate at least 6 hours, ideally overnight.
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Release from the tin, slice, and serve.
Servings and timing
Servings: 10–12 slices
Prep time: ~30 minutes
Cook time: 0 minutes (chilling time: 6+ hours)
Variations
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Use a chocolate cookie crust for a richer flavor combination
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Add a touch of rose water to the filling for a Middle Eastern twist
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Top with white chocolate shavings or a drizzle for extra sweetness
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Swap in mascarpone for a slightly different creamy texture
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Make mini cheesecakes using a muffin tin for individual servings
Storage/Reheating
Store this cheesecake covered in the refrigerator for up to 3–4 days. For best texture, keep chilled until ready to serve; do not reheat as it’s designed to be served cold. If you want to freeze it, wrap well and freeze for up to 1–2 months, then thaw overnight in the fridge before serving.
FAQs
How long does this cheesecake need to chill?
It needs at least 6 hours to set, though chilling overnight is even better for texture.
Can I use other nuts instead of pistachios?
Yes — almonds or hazelnuts could be used, though the flavor will differ.
Do I have to remove the pistachio skins?
Removing the skins makes a smoother paste, but you can skip this step for a more rustic texture.
Can this be made gluten‑free?
Yes — substitute gluten‑free biscuits for the digestive biscuits.
What if I don’t have a food processor?
You can crush the biscuits in a bag with a rolling pin; pistachios can be finely chopped with a knife.
Can I make this ahead?
Yes — make it a day ahead and keep chilled until serving.
Why didn’t my cheesecake set well?
Insufficient chilling time or under‑whipped cream can lead to a softer set.
Can I add gelatin to help it set?
Yes — optional gelatin can be incorporated if you want a firmer set (not in the original recipe).
What’s the best way to serve it?
Serve chilled straight from the fridge with extra crushed pistachios on top.
Can I freeze leftovers?
Yes — wrap slices and freeze up to a couple of months; thaw in the fridge.
Conclusion
This no‑bake pistachio cheesecake is creamy, elegant, and easy to prepare without an oven. With a crunchy base and rich pistachio filling, it’s perfect for celebrations or dessert any time you crave something nutty and indulgent.
