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Slice of pistachio cheesecake on a white plate topped with a drizzle of pistachio cream and chopped pistachios.
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No-Bake Pistachio Cheesecake

This easy No-Bake Pistachio Cheesecake features a buttery pistachio cookie crust topped with a light, fluffy, and irresistibly rich pistachio cream filling.
Prep Time30 minutes
Chilling Time:6 hours
Total Time6 hours 30 minutes
Servings: 12 slices
Calories: 491kcal
Author: Naomi Andres

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

  1. Add ⅛ teaspoon of sea salt to the crust if using unsalted butter.
  2. 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!
  3. I bought this brand of pistachio cream at Costco, or you could find it at other speciality import stores.
Store cheesecake covered tightly in the refrigerator and consume within 4 days.
 

Nutrition

Calories: 491kcal | Carbohydrates: 39g | Protein: 10g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 431mg | Potassium: 236mg | Fiber: 1g | Sugar: 28g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg