This easy No-Bake Pistachio Cheesecake features a buttery pistachio cookie crust topped with a light, fluffy, and irresistibly rich pistachio cream filling.
Pistachios have definitely been having a moment in recent years, thanks to the "Dubai chocolate" trend. I attended a food trade show in San Diego in January, and the number of pistachio-themed samples there was crazy! One thing I love about the trend is the fact that it has brought "real" pistachio flavor to the stage in a great way. Pistachio isn't just bright green colored instant pudding and ice cream anymore. Although my Oreo Pistachio Pudding Cookies are pretty yummy. This cheesecake is made with real pistachio ingredients for the best toasty, nutty flavor and natural, "earthier" color!
Like my Raspberry Chocolate Cheesecake and Blueberry Lemon Cheesecake, this is a no-bake cheesecake, which is fabulous in a few ways. Firstly, they are perfect for summer when you don't want to turn on the oven to heat up the house. They are simple to make, and you don't have to worry about creating a perfect water bath that doesn't leak into your cake or be afraid of the top cracking. Lastly, I find that more people enjoy no-bake cheesecakes for their lighter flavor and fluffy texture!
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⭐️ Why You Will Love This Recipe
- Texture: Even if you think you don't like cheesecake, this recipe may change that for you! Rather than being dense and grainy like some baked cheesecakes, this no-bake cheesecake is delightfully smooth, creamy, and fluffy.
- Flavor: No artificial pistachio flavor and bright green color here, this cheesecake is flavored with roasted pistachios in the crust and pistachio cream made from real pistachios.
- Method: With no baking and water baths required, this cheesecake is super simple and pretty quick to make.
🧈 Ingredients
Here are the ingredients needed to make this homemade no-bake pistachio cheesecake.
Ingredient Notes
- Golden Oreos: This delicious pistachio crust is made with a combination of pistachios, Golden Oreos (with the icing), and salted butter ground up in the food processor. Simple but so tasty!
- Pistachios: It's only right that a pistachio dessert should have real pistachios in it! This cheesecake contains no artificial pistachio flavor or color (looking at you, instant pistachio pudding...). It is made with toasted pistachios in the crust and real pistachio cream in the filling. I bought this brand of pistachio cream at Costco, or you could find it at other speciality import stores.
- Extracts: Some vanilla extract and a tiny bit of almond extract in the batter just make the flavors pop beautifully.
- Heavy Cream: You need to use heavy whipping cream that is at least 33% milk fat so that it whips when you whip the cheesecake batter with the electric mixer.
- White Chocolate: I recommend using a bar of real white chocolate (baker's chocolate is what I use). Just make sure the white chocolate has cocoa butter as an ingredient. The chocolate is melted by pouring scalding hot cream over it and then whisked until smooth before adding to the cheesecake batter for flavor, richness, sweetening, and to help the cheesecake solidify.
- Instant Vanilla Pudding Mix: This helps the cheesecake thicken and set and hold its form. I don't know of a good substitute, and it is very important to the structure of this recipe, so please don't skip it!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Combine the golden Oreos and pistachios in the bowl of a food processor.
Step 2: Blend until crushed into small pieces. Add the melted butter and pulse until the mixture resembles wet sand.
Step 3: Pack the crust mixture into the bottom of a springform pan lined with wax paper on the bottom and sides.
Step 4: Add the softened cream cheese, powdered sugar, instant vanilla pudding mix, salt, almond extract, and vanilla to a large mixing bowl. Blend using an electric mixer for 1 minute or until smooth.
Step 5: Heat ½ cup of the heavy whipping cream until scalding. Pour over the chopped white chocolate and let stand for 2 minutes before whisking briskly until smooth.
Step 6: Add the still-warm cream and white chocolate mixture and pistachio cream to the cream cheese mixture and mix until incorporated.
Step 7: Add the remaining 1 ½ cups of heavy cream and mix at high speed for 2 minutes or until smooth, fluffy, and slightly thickened.
Step 8: Pour the fluffy cheesecake mixture into the pan on top of the crust and smooth out the top. Cover and refrigerate for at least 6 hours or overnight, to firm up before serving.
To serve, release the cheesecake from the springform pan and slice using a sharp knife. Top with additional chopped pistachios and a drizzle of pistachio cream, if desired.
❓ Recipe FAQs
Store cheesecake covered tightly in the refrigerator and consume within 4 days.
Yes! Simply use gluten-free Golden Oreo cookies to make this a gluten-free pistachio cheesecake!
I do not know of a good substitute for the instant vanilla pudding mix in this recipe. It is not optional as it is crucial to the structure of this cheesecake, so please do not omit it!
🤍 More Cheesecake Recipes
Looking for other recipes like this? Try these:
If you tried this Homemade Pistachio Cheesecake Recipe or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Pistachio Cheesecake
Equipment
- 9-inch springform pan
- wax paper or non-stick cooking spray
- food processor
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
Ingredients
For the Crust:
- 20 golden Oreos (with filling)
- ½ cup unsalted shelled pistachios
- ¼ cup salted butter * melted
For the Filling:
- 16 ounces full-fat cream cheese (softened to room temperature)
- ½ cup powdered sugar (confectioners sugar)
- 2 tablespoons instant vanilla pudding mix *
- ⅛ teaspoon sea salt
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream (heated until scalding)
- 3 ounces chopped white chocolate
- ¾ cup pistachio cream
- 1 ½ cups heavy whipping cream
Instructions
- Blend the golden Oreos and pistachios in a food processor until crushed into small pieces. Add the melted butter and pulse until the mixture resembles wet sand. Pack the crust mixture onto the bottom of a springform pan that has been lined on the bottom and sides with wax paper.20 golden Oreos, ½ cup unsalted shelled pistachios, ¼ cup salted butter
- Add the softened cream cheese, powdered sugar, instant vanilla pudding mix, salt, almond extract, and vanilla to a large mixing bowl. Blend using an electric mixer for 1 minute or until smooth.16 ounces full-fat cream cheese, ½ cup powdered sugar, 2 tablespoons instant vanilla pudding mix, ⅛ teaspoon sea salt, ½ teaspoon almond extract, 1 teaspoon vanilla extract
- Heat ½ cup of the heavy whipping cream in the microwave until scalding. Pour over the chopped white chocolate in a heat-safe bowl and let stand for 2 minutes before whisking briskly until smooth. Add the still-warm cream and white chocolate mixture and pistachio cream to the cream cheese mixture and mix until incorporated.½ cup heavy whipping cream, 3 ounces chopped white chocolate, ¾ cup pistachio cream
- Add the remaining 1 ½ cups of cold heavy cream and mix at high speed for 2 minutes or until smooth, fluffy, and thickened. Pour the fluffy cheesecake mixture into the pan on top of the crust and smooth out the top. Cover and refrigerate for at least 6 hours or overnight if you can, to firm up before serving. Slice and serve with an extra drizzle of pistachio cream and chopped pistachios, if desired. Enjoy!1 ½ cups heavy whipping cream
Notes
- Add ⅛ teaspoon of sea salt to the crust if using unsalted butter.
- I do not know of a good substitute for the instant vanilla pudding mix in this recipe. It is not optional as it is crucial to the thickening and structure of this cheesecake, so please do not omit it!
- I bought this brand of pistachio cream at Costco, or you could find it at other speciality import stores.
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