A creamy, nutty no-bake dessert combining a buttery graham cracker crust with a rich pistachio cheesecake filling and whipped cream topping. Perfect for warm weather entertaining or when you want an elegant dessert without turning on the oven.
Substitute ground pistachio butter (2-3 tablespoons) mixed into the filling for a more intense pistachio flavor. Store covered in the refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 2 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 1 cup roasted salted pistachios (or unsalted)
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ cup roasted pistachios, chopped, for garnish
Ingredients
Scale
Measurement units
- 2 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 1 cup roasted salted pistachios (or unsalted)
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ cup roasted pistachios, chopped, for garnish
Instructions
Make the crust
Combine graham cracker crumbs (1 ½ cup), granulated sugar (6 tbsp), and melted butter (6 tbsp) in a medium bowl, stirring until the mixture resembles wet sand.
Equipment: medium bowl, spoon
Press crust into pie dish
Press the mixture firmly into the bottom of a 9-inch pie dish, creating an even layer across the base and up the sides.
Equipment: 9-inch pie dish
Chill the crust
Refrigerate the crust while you prepare the filling.
Equipment: refrigerator
Grind pistachios
Place roasted pistachios (1 cup) in a food processor and pulse until finely ground, creating a coarse flour-like texture with some small pieces remaining.
Equipment: food processor
Beat cream cheese
In a large bowl, beat softened cream cheese (16 oz) with an electric mixer on medium speed until smooth and creamy, scraping down the bowl as needed.
Equipment: large bowl, electric mixer
Add sugar and flavorings
Add granulated sugar (¾ cup), vanilla extract (1 tsp), and salt (¼ tsp) to the cream cheese, beating on medium speed until well combined.
Equipment: electric mixer
Fold in pistachios
Fold the ground pistachios into the cream cheese mixture using a rubber spatula until evenly distributed.
Equipment: rubber spatula
Whip the cream
In a separate bowl, whip heavy cream (1 ½ cup) and powdered sugar (2 tbsp) with an electric mixer on medium-high speed until stiff peaks form.
Equipment: separate bowl, electric mixer
Fold in whipped cream
Gently fold the whipped cream into the pistachio mixture in two additions, being careful not to deflate the whipped cream.
Equipment: rubber spatula
Fill the crust
Pour the pistachio filling into the prepared crust.
Smooth the top with a spatula.
Equipment: spatula
Chill the pie
Refrigerate until the filling is set and chilled.
Equipment: refrigerator
Garnish with pistachios
Just before serving, sprinkle the chopped pistachios (¼ cup) over the top of the pie.
Slice and serve
Slice with a sharp knife dipped in hot water and wiped clean between cuts for clean slices.
Equipment: sharp knife
Before you cook
Cook notes
- • Store covered in the refrigerator for up to 3 days before serving.
- • For a make-ahead option, prepare the crust and filling separately, then assemble and top with whipped cream just before serving.
- • Substitute ground pistachio butter (2-3 tablespoons) mixed into the filling for a more intense pistachio flavor.
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