Description

There’s something almost magical about pistachios. Their subtle, nutty sweetness has a way of bringing a sense of luxury to even the simplest treats. Growing up, pistachios were a sign that something special was happening — tucked inside a buttery cookie at Christmas or sprinkled over bowls of creamy desserts at family gatherings. It always felt like a little treasure hunt, cracking open those tiny shells to reveal the bright green jewels inside.

This No-Bake Pistachio Cheesecake taps right into those nostalgic flavors, delivering an indulgent dessert without ever turning on the oven. It’s perfect for spring and summer when you want something rich but not heavy — cool, creamy, and just the right amount of sweet. Whether you’re making it for a backyard barbecue, a birthday party, or just a weeknight treat, this cheesecake brings a sense of celebration to the table.

Plus, because it’s no-bake, it’s wonderfully forgiving. No worrying about water baths or cracked tops. Just a dreamy pistachio filling nestled into a buttery graham cracker crust, topped with pillows of whipped cream. It’s the kind of dessert that makes you linger around the table just a little longer, savoring every last bite.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs

2 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 ounces cream cheese, softened

1 cup powdered sugar

1 package (3.4 ounces) instant pistachio pudding mix

1 teaspoon pure vanilla extract

1 ¼ cups heavy whipping cream

For Topping:

Whipped cream

Chopped pistachios

Instructions

Step 1: Make the Crust

Start by setting the scene with that irresistible graham cracker crust. Combine the graham cracker crumbs and sugar in a bowl. Stir in the melted butter and mix until everything looks like wet sand — you want every crumb lightly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to get it nice and even. Pop it into the fridge while you work on the filling, so it can set up a bit.

Step 2: Whip the Cream

In a large mixing bowl, whip the heavy cream until it forms stiff peaks. This step always feels like a little kitchen magic — one minute it’s liquid, and then suddenly, it’s fluffy and cloud-like. Set it aside for now.

Step 3: Prepare the Cheesecake Mixture

In another bowl, beat the softened cream cheese until it’s completely smooth — no lumps allowed! Add the powdered sugar, pistachio pudding mix, and vanilla extract. Beat again until everything’s combined and silky. It’ll smell amazing already, all nutty and sweet.

Step 4: Bring it All Together

Gently fold the whipped cream into the pistachio cream cheese mixture. You want to be careful here — no heavy stirring — just gentle folding until it’s fully combined and light.

Step 5: Assemble and Chill

Spoon the filling over the prepared crust, smoothing out the top with a spatula. Cover the pan and refrigerate for at least 6 hours, or overnight if you have the time. This part requires a little patience, but it’s so worth it when you slice into that firm, creamy cheesecake the next day.

Step 6: Garnish and Serve

When you’re ready to serve, decorate the top with fluffy swirls of whipped cream and a generous sprinkle of chopped pistachios. It looks so festive and inviting — like a dessert straight from a dream.

Notes

If you don’t have a springform pan, you can use a deep-dish pie plate — just note that slicing might be a little less tidy.

Want an extra pistachio kick? Stir in some chopped pistachios directly into the filling.