No bake pistachio cheesecake is simple to make and perfect for pistachio lovers! Made with a vanilla wafer crust, no bake pistachio cheesecake filling made with pistachio pudding, whipped cream, and chopped pistachios. No need to turn on the oven to make this delicious dessert.
Ingredients for No Bake Pistachio Cheesecake
Vanilla wafer crust
- Vanilla wafers: One box of vanilla wafers usually makes a little over 2 1/2 cups. You could also use graham crackers to make a graham cracker crust.
- Granulated sugar: A bit of sugar adds a touch of sweetness to the crust.
- Salt: Salt provides a bit of contrast to the sweetness and creaminess of the cheesecake.
- Unsalted butter: Melted unsalted butter brings the vanilla wafer crumbs together to form the crust.
Pistachio cheesecake filling
- Cream cheese: Room temperature is best for easy creaming to make the filling smooth.
- Instant pistachio pudding mix: Be sure it is instant pudding mix. A standard 3.4 ounce package.
- Vanilla extract: A touch of vanilla extract adds great flavor.
- Pistachio extract: Pistachio extract adds an extra punch of pistachio flavor.
- Powdered sugar: To add a bit of sweetness to the cheesecake filling.
- Heavy cream: Helps the filling whip up smooth, light, and fluffy. Heavy cream or heavy whipping cream will do.
Whipped cream frosting
- Heavy cream: Be sure that your heavy cream is nice and cold.
- Powdered sugar: A bit of powdered sugar adds slight sweetness to the whipped cream.
- Vanilla extract: Vanilla extract to add a bit of vanilla flavor to the whipped cream.
- Pistachios: If desired, you can add some chopped pistachios to the top of the cheesecake for flavor, texture, and flair.
How to Make No Bake Pistachio Cheesecake
To make the cheesecake, I recommend using an electric hand mixer or a stand mixer fitted with a whisk attachment. You will need a springform or cheesecake pan which has a removable bottom to make the cheesecake easy to remove from the pan. For this recipe, I use an 8-inch cheesecake pan, but you could also use a 9-inch pan.
- Combine vanilla wafer crumbs, sugar, salt, and melted butter.
- Pour the crumbs into a springform or cheesecake pan and press on the bottom and up the sides using a flat bottom measuring cup. Chill the crust while making the filling.
- Cream together cream cheese, pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar.
- Pour in heavy cream. Whip on medium-high speed until the mixture thickens and becomes light and smooth.
- Pour the cheesecake batter into the crust and spread evenly using a small offset spatula.
- Chill the cheesecake for at least 6 hours. Cover the pan with plastic wrap or aluminum foil to prevent the cheesecake from drying out. Remove from the pan.
- Combine heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
- Pipe the whipped cream onto the chilled cheesecake. Add chopped pistachios if desired.
No Bake Pistachio Cheesecake Recipe Tips
Vanilla wafer crumbs
I love using a small food processor to make the vanilla wafer crumbs. You can also use a blender or place the vanilla wafers in a resealable plastic food storage bag and smash them with a rolling pin! The finer the grind, the better!
I love using a parchment circle at the bottom of the pan for easy removal of the cheesecake. And personal preference, I use a cheesecake pan as opposed to a springform pan. Both pans work equally well, I just find the cheesecake pan to be easier to use. For this recipe, I recommend using an 8-inch or 9-inch springform or cheesecake pan.
Firmly press the vanilla wafer crumbs
Because we are not baking the crust, the vanilla wafer crumbs should be firmly packed, so they form a solid crust. Start off with gently pressing the crumbs into the pan using a flat-bottomed measuring cup or drinking glass and then gradually press more firmly until the crust is formed.
Chill the cheesecake for at least 6 hours, ideally overnight. I recommend covering the cheesecake with plastic wrap to avoid the cheesecake from absorbing any odors that are present in your fridge. You can keep the cheesecake in the pan for several days before serving.
I recommend making the whipped cream the day you plan on serving the cheesecake. If you pipe it onto the cheesecake too far ahead, the whipped cream may start to melt. For this cheesecake, I used a Wilton 1M tip.
Storing and serving
The cheesecake can be stored in the refrigerator covered in plastic wrap for up to 5 days. If you want to make it ahead, I recommend keeping it in the cheesecake pan until the day you serve it. The cheesecake is best served chilled.
No Bake Pistachio Cheesecake
- Electric hand mixer or stand mixer fitted with a whisk attachment
- 8" or 9" springform or cheesecake pan
Vanilla Wafer Crust
- 2 ½ cup vanilla wafer crumbs
- ¼ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter melted
Pistachio Cheesecake Filling
- 16 oz cream cheese room temperature
- 1 pkg instant pistachio pudding mix 3.4 oz
- 1 tsp vanilla extract
- 1 tsp pistachio extract
- ½ cup powdered sugar
- 2 cups heavy cream
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 2 tsp vanilla extract
- chopped pistachios if desired for decoration
Vanilla Wafer Crust
- In a bowl, combine vanilla wafer crumbs, granulated sugar, salt, and melted butter. Stir to combine.
- Pour vanilla wafer crumbs into a cheesecake pan or springform pan lined with a parchment paper circle on the bottom.
- Using a flat-bottomed measuring cup or drinking glass, gently press the vanilla wafer crumbs along the bottom and up the sides of the pan. Once the crumbs are evenly distributed, press the crumbs more firmly so the crust holds together.
- Chill the crust for 30 minutes until firm.
Pistachio Cheesecake Filling
- Add room temperature cream cheese to a large mixing bowl. Cream the cream cheese with an electric hand mixer on medium speed until smooth. If you are using a stand mixer, use a whisk attachment.
- Add pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix on low speed until well combined. Be sure to scrape the sides and bottom of the bowl.
- Pour in heavy cream. Mix on low speed until the mixture is combined and then turn the speed up to medium-high. Whip the cream cheese mixture until it is light, fluffy, and smooth.
- Spoon pistachio cheesecake filling into the prepared crust. Use an offset spatula to smooth out the filling.
- Chill the cheesecake for at least 6 hours or overnight.
- In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Using an electric hand mixer or a stand mixer fitted with a whisk attachment, whip the cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape but still be soft and smooth.
- Top the chilled cheesecake with the whipped cream. Spread with an offset spatula and/or pipe on using your favorite piping tip! Sprinkle on chopped pistachios if desired.