Pistachio Cheesecake with No-Bake Pistachio Crust

A rich and creamy no-bake cheesecake with a crunchy pistachio crust, using organic dry roasted salted pistachios. Chilled to perfection and finished with a sprinkle of chopped pistachios, olive oil, and flaky salt.

Why You'll Love Pistachio Cheesecake with No-Bake Pistachio Crust

This one skips the water bath and the cracks that come with baking a cheesecake, because there's no oven involved at all. The pistachios bring roasted depth and subtle salt, while the filling stays silky and bright thanks to lemon zest and vanilla. Make it a day ahead and it just gets easier.

Tips and Tricks

• Use the paddle attachment to keep the texture dense, not airy.
• Warm the gelatin fully and whisk to avoid clumping.
• Clean the knife between slices for clean presentation.

Variations

• Chocolate Crust: Add 2 tablespoon cocoa powder to the crust.
• Citrus Version: Add 1 tablespoon orange zest to the filling.

Substitutions

• If using raw or unsalted pistachios, increase salt in crust by ¼ tsp.
• Best served with
• Espresso or cold brew
• Roasted stone fruit or honeyed figs
• A chilled Muscat or citrus-forward vermouth

How to Store Leftovers

Refrigerate: Covered tightly for up to 5 days.

Freeze: Wrap slices individually; store up to 1 month.

Common Questions

Pistachio Cheesecake with No-Bake Pistachio Crust

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A rich and creamy no-bake cheesecake with a crunchy pistachio crust, using organic dry roasted salted pistachios. Chilled to perfection and finished with a sprinkle of chopped pistachios, olive oil, and flaky salt.

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Prep Time 30 minutes mins

Cook Time 4 minutes mins

Chill 14 hours hrs

Total Time 14 hours hrs 34 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American, Californian

Ingredients Equipment Method Notes

Ingredients

  

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No-Bake Pistachio Crust

• 1 ½ cups Organic dry roasted salted pistachios
• 2 tablespoon Brown sugar
• 1 pinch Kosher salt
• 4 tablespoon Unsalted butter Cold and cubed
• 2 teaspoon Water

Cheesecake Filling

• 24 oz Cream cheese Room temp
• ¾ cup Granulated sugar
• ½ cup Sour cream
• ½ cup Heavy cream
• ½ cup Raw pistachios For infusion
• 2 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 2 teaspoon Gelatin powder
• 3 tablespoon Cold water

To Serve

• ¼ cup Organic dry roasted salted pistachios Chopped
• Drizzle olive oil Optional
• 1 pinch Flaky salt

Equipment

• Food processor
• 9-inch springform pan
• Stand mixer with paddle attachment
• Mixing Bowls
• Whisk Offset spatula
• Sharp Knife

Method

 

Make the Pistachio-Infused Cream

1. In a sealed jar or container, combine ½ cup pistachios and ½ cup heavy cream. Refrigerate overnight.
2. The next day, strain and discard pistachios; reserve the infused cream.

Make the Crust

1. In a food processor, pulse the cold butter until broken into pea-sized bits.
2. Add pistachios, brown sugar, and salt. Pulse to coarse sand texture.
3. Add water and pulse until mixture holds when pressed.
4. Press into a 9-inch springform pan and smooth flat. Chill while making filling.

Prepare the Gelatin

1. Sprinkle gelatin over cold water in a bowl. Let bloom for 5 minutes.
2. Heat gently until dissolved and reaches 170°F. Remove from heat.

Make the Filling

1. In a stand mixer with paddle attachment, beat cream cheese and sugar until smooth, 2-3 minutes.
2. Add sour cream, infused cream, vanilla, and lemon zest. Mix until fluffy, ~2 minutes.
3. On low speed, drizzle in warm gelatin mixture until combined. Mix on medium for 30 seconds.

Assemble & Chill

1. Pour filling into prepared crust and smooth with offset spatula.
2. Chill at least 6 hours, or until fully set.

Serve

1. Run a knife around the pan to release the cheesecake.
2. Unmold, slice with a hot knife, and top with chopped pistachios, flaky salt, and olive oil if using.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Cover and keep the cheesecake in the fridge for up to 4-5 days. It also freezes well. Wrap it tightly once fully set and freeze for up to a month, then thaw overnight in the fridge before slicing.

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