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No-Bake Pistachio Cheesecake
A creamy, no-bake pistachio cheesecake made with real pistachios and a crunchy graham cracker crust—perfect for any celebration.
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Course:
Dessert
Cuisine:
American, Middle Eastern Inspired
Prep Time:
30
minutes
minutes
Chill Time:
4
hours
hours
Total Time:
4
hours
hours
30
minutes
minutes
Servings:
12
servings
Calories:
420
kcal
Cost:
$10–$15
Equipment
9-inch springform pan
For easy cheesecake removal
Food processor
To grind pistachios finely
Electric mixer
For smooth cream cheese filling
Rubber spatula
For gently folding whipped cream
Ingredients
For the Crust
1 ½
cups
Graham cracker crumbs
5
tablespoon
Butter
Melted
2
tablespoon
Granulated sugar
⅛
teaspoon
Salt
For the Pistachio Filling
1 ½
cups
Shelled pistachios
Finely ground
16
oz
Cream cheese
Softened
1
cup
Powdered sugar
1
cup
Heavy whipping cream
Whipped to soft peaks
1
teaspoon
Vanilla extract
1
tablespoon
Unflavored gelatin
Dissolved in ¼ cup warm water
¼
cup
Warm water
For dissolving gelatin
Green food coloring
Optional, for more vibrant color
For Garnish
2–3
tablespoon
Chopped pistachios
For topping
As needed
Whipped cream
For decorative garnish
Instructions
Mix crust ingredients
Press crust into pan
Refrigerate crust
Grind pistachios
Dissolve gelatin
Beat cream cheese
Add sugar, pistachios, gelatin
Whip cream to soft peaks
Fold cream into mixture
Pour into crust
Chill for 4+ hours
Garnish and serve
Notes
For best results, use high-quality pistachios and full-fat cream cheese. You can also make this a day in advance for deeper flavor development.
Nutrition
Calories:
420
kcal
|
Carbohydrates:
28
g
|
Protein:
7
g
|
Fat:
32
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
60
mg
|
Sodium:
180
mg
|
Potassium:
220
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
700
IU
|
Vitamin C:
1
mg
|
Calcium:
80
mg
|
Iron:
1.5
mg