A no-bake cheesecake should taste fresh, slice cleanly and feel indulgent without becoming heavy. In this version, we use our Pistachio Spread both in the filling and for the swirl. It brings together the flavour of pistachios, the gentle sweetness of orange blossom honey and a hint of Bourbon vanilla.
There is no oven involved. The recipe depends on three simple details: packing the biscuit base firmly, whipping very cold cream and allowing enough time for the cheesecake to set in the fridge.
No-bake pistachio cheesecake ingredients
For a 20 cm springform tin, serving 8:
For the biscuit base
- 220 g plain biscuits
- 90 g butter, melted
- 1 small pinch of fleur de sel
For the pistachio filling
- 500 g plain cream cheese, at room temperature
- 250 ml cold whipping cream
- 160 g of our Pistachio Spread
- 40 g icing sugar, or to taste
- 4 g gelatine, prepared according to the packet instructions
To finish
- 20 to 30 g pistachios, roughly chopped
- 1 tablespoon Pistachio Spread, reserved from the measured amount
Allergens: this recipe contains milk and pistachios, and the biscuits may contain gluten. Our spread contains pistachios and may contain traces of other nuts. Always check every ingredient label when cooking for someone with an allergy.
How to make no-bake pistachio cheesecake
1. Make an even biscuit base
Crush the biscuits into fine crumbs, then mix with the melted butter and fleur de sel. Line the base of the tin with baking paper. Add the crumbs, spread them right to the edge and press down firmly with the bottom of a glass.
Chill for 30 minutes. This allows the butter to firm up and helps the base hold together when the cake is served.
2. Mix the creamy pistachio base
Beat the cream cheese briefly until smooth. Add 140 g of our Pistachio Spread and the icing sugar, then mix only until evenly combined. Avoid overbeating: too much air makes the surface harder to smooth.
Prepare the gelatine according to its packet instructions. Stir it into a small spoonful of the cream cheese mixture first, then fold that back into the bowl. This helps prevent strands of gelatine from forming.
3. Whip and fold in the cream
Whip the well-chilled cream to soft peaks. Fold it into the pistachio mixture in two or three additions, using a spatula and broad, gentle movements.
The aim is to retain a light texture while distributing the pistachio evenly.
4. Add a simple swirl
Spoon half the filling over the biscuit base. Dot with a little reserved spread and make a few quick swirls with the tip of a knife. Add the remaining filling and repeat on the surface.
Do not overmix. Just a few strokes will keep a clear contrast between the pale filling and the pistachio swirl.
5. Leave it to set
Smooth the top, cover the tin and refrigerate for at least 6 hours, preferably overnight. Keep the cheesecake chilled until you are ready to serve it.
How to cut neat slices
Run a thin knife around the inside of the tin before releasing the ring. For each slice, dip a knife in hot water, wipe it dry and cut in one confident movement. Clean the blade between slices.
Add the chopped pistachios just before serving so they stay crisp. If the spread feels firm, stir it in the jar and warm only the spoon between your hands before drizzling a fine line over the cake.
Three easy variations
Add a touch of lemon
Fold the finely grated zest of one unwaxed lemon into the filling. Its bright aroma brings contrast without overpowering the pistachio.
Try a cocoa biscuit base
Replace some of the plain biscuits with cocoa biscuits for a deeper base that pairs naturally with the rounded filling.
Serve individual portions
Divide the base and filling between eight small glasses. They still need time to set, but serving is effortless and there is no cake to unmould.
Why our Pistachio Spread works in this dessert
Our Pistachio Spread combines 60% Iranian pistachios with orange blossom honey, Bourbon vanilla seeds, cocoa butter, rapeseed oil, sunflower lecithin and a touch of fleur de sel. In a cheesecake, it flavours the filling without the need to layer on extra extracts.
We like to reserve a little for the swirl so that the pistachio appears both throughout the creamy filling and visibly in every slice.
A dessert made for preparing ahead
This no-bake pistachio cheesecake is ideal when we want to get dessert ready in advance. Make it the day before, keep the chopped pistachios separate and add them at the last minute. The base will be firm, the filling chilled and the slices cleaner.
To see the product used in this recipe, discover our Pistachio Spread and its full ingredient list.
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