Pistachio Cheesecake with No-Bake Pistachio Crust

A rich and creamy no-bake cheesecake with a crunchy pistachio crust, using Setton Farms Dry Roasted with Sea Salt Organic Pistachio Kernels. 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 Setton Farms 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 Setton Farms Dry Roasted with Sea Salt Organic Pistachio Kernels. 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

Calories: 514

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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No-Bake Pistachio Crust

• 1 ½ cups Setton Farms Dry Roasted with Sea Salt Organic Pistachio Kernels
• 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 Setton Farms Raw Pistachio Kernels for infusion
• 2 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 2 teaspoon Gelatin powder
• 3 tablespoon Cold water

To Serve

• ¼ cup Setton Farms Dry Roasted with Sea Salt Organic Pistachio Kernels 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.

Nutrition

Calories: 514kcalCarbohydrates: 28gProtein: 6gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 126mgSodium: 277mgPotassium: 153mgFiber: 0.02gSugar: 26gVitamin A: 1625IUVitamin C: 1mgCalcium: 111mgIron: 0.2mg

Notes

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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