Pistachio Cheesecake

Name: Pistachio Cheesecake
Prep time: 25 min
Cook time: 10 min
Total time: 275 min
Ingredients: 2¼ cups graham crumbs; 3 tbsp brown sugar; 1/2 cup butter (melted, salted); 4 cups heavy cream (33%); 1 cup powdered sugar (confectioners' sugar); 2 tbsp powdered sugar (confectioners' sugar) (for the whipped cream); 1 block cream cheese (250 grams) (room temperature); 1/2 tsp vanilla; 2 99 gram boxes pistachio instant pudding mix (or one 200 gram box); 1//3 cup unsalted pistachios (shells removed, chopped, to garnish); 1 tbsp lemon zest (to garnish)

Sammy Montgoms

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Mar 24, 2026

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You don’t need a water bath, a springform pan, or anything fancy to make a cheesecake that impresses people. This Pistachio Cheesecake is a no-fuss dessert that layers a buttery graham cracker crust, a creamy vanilla cream cheese filling, thick pistachio pudding, and fluffy whipped cream—all in a 9×13 pan. It looks stunning on a table and tastes even better than it looks.

A hand holds a white plate with a slice of pistachio cheesecake featuring a crumbly base, green custard layer, whipped cream topping, and garnished with chopped pistachios and a lemon slice—an easy cheesecake recipe to try.

This pistachio cheesecake recipe is one of the best make-ahead desserts you can have in your rotation. The layers hold up great overnight, the colors are gorgeous, and that lemon zest and chopped pistachio topping makes it look like it came from a bakery. It works for holidays, potlucks, dinner parties. Basically any occasion where you need something that feeds a crowd without stressing you out. Need more desserts like that? Try this Strawberry Shortcake and Apple Cinnamon Rolls.

😍 Why You’ll Love This Pistachio Cheesecake

No fancy equipment or techniques: This easy cheesecake recipe skips all the intimidating parts of traditional cheesecake while still delivering that rich, creamy result.
Make-ahead friendly: It actually gets better overnight. Assemble it the day before and it’s ready when you need it.
Feeds a crowd: A full 9×13 pan means plenty of servings.
That gorgeous green color. The pistachio green layered under clouds of whipped cream and topped with chopped pistachios and lemon zest looks so beautiful.

💚 Ingredients You’ll Need to Make This Pistachio Cheesecake Recipe

Graham cracker crumbs: Mixed with butter and brown sugar and baked just long enough to set, it holds up under all those layers without going soggy.
Brown sugar: A small amount in the crust adds warmth that plain white sugar misses.
Salted butter: binds the crust and adds richness.
Heavy cream: Whipped to stiff peaks for both the cream cheese layer and the top. Don’t substitute with anything lighter here.
Powdered sugar: A full cup goes into the cream cheese filling and a little bit sweetens the whipped cream.

Cream cheese: This is what makes it a cheesecake. It gives the filling that slight tang and structure. Room temperature is non-negotiable.
Vanilla: It’s subtle but it rounds everything out.
Pistachio instant pudding mix: Mixed with less milk than the package calls for so it’s thick, firm, and sliceable rather than loose and sliding around.
Unsalted pistachios: Scattered over the top for crunch, color, and a little saltiness against all that cream.
Lemon zest: Brightens the whole thing and makes it taste fresher than you’d expect.

✔ How To Make This Pistachio Cheesecake Recipe

Preheat your oven to 350 °F.

Prepare the crust: in a 9×13 baking pan, mix the graham cracker crumbs with brown sugar. Add the melted butter and toss until the mixture resembles wet sand. Press firmly into an even layer to form the crust. Bake for 10 minutes, then let cool completely. The crust should be fully set and at room temperature before layering.

🤝 Sammy’s Tips for This Easy Cheesecake Recipe

Place the crust in the fridge for 20 minutes to speed this up.

Prepare the whipped cream: in a stand mixer, add the heavy cream and 2 tbsp powdered sugar. Beat on high until stiff peaks form (the cream should hold its shape when you lift the whisk). Transfer the whipped cream to a bowl and set aside until ready to use.

Prepare the cream cheese filling: using the same bowl you used to make the whipped cream, beat the cream cheese, powdered sugar (1 cup), and vanilla until smooth and creamy. Add 2 cups of the whipped cream and gently fold until combined. Reserve the remaining whipped cream for the final layer.

Prepare the pudding: prepare the pistachio pudding, using 1 cup less milk than the package directions (for example, if it calls for 4 cups, use 3). Whisk until smooth and let stand for 3–5 minutes to thicken.

Layer the dessert: spread all of the cream cheese mixture over the cooled crust, followed by all of the pistachio pudding, then finish with the remaining whipped cream.

Cover and refrigerate for at least 4 hours. Top with chopped pistachios, lemon zest, slice, and serve.

Whipped cream spread with a textured surface, topped with chopped pistachios and thin strands of lemon zest—an elegant finish perfect for any pistachio cheesecake recipe.

🗒 Variations

Chocolate crust: Swap graham crackers for crushed chocolate cookies (Oreos without the filling) for a chocolate-pistachio base.
More lemon: Add a tablespoon of lemon juice directly into the cream cheese layer for citrus running all the way through, not just on top.
Coconut whipped cream: Whipped coconut cream in place of regular whipped cream gives this a lighter, slightly tropical note.

🗒 Substitutions

Pudding flavor: Vanilla or cheesecake-flavored pudding works if pistachio isn’t available. The flavor changes but the texture holds the same.
Cream cheese: Full-fat is best for texture and structure. Low-fat will work but the filling will be noticeably softer.
Pistachios: Lightly salted pistachios are fine as a garnish. Crushed almonds or pecans also work if that’s what you have.

🍴 Leftovers? Lucky you.

This pistachio cheesecake keeps covered in the fridge for up to three days. The crust stays crisp, the layers hold, and it slices just as cleanly on day two. Skip the freezer!

🤔 FAQs

Can I make this pistachio cheesecake ahead of time?

Yes, you should! It actually sets better and slices more cleanly after a full night in the fridge. Assemble it the day before, cover tightly, and add the pistachio and lemon zest garnish right before serving.

Does this pistachio cheesecake need to be baked?

Almost entirely no. The only part that goes in the oven is the graham cracker crust, which bakes for 10 minutes. Everything else is assembled cold and set in the fridge.

What’s the difference between this and a traditional cheesecake?

Traditional cheesecake is baked, often in a springform pan, and requires careful temperature control to avoid cracking. This easy cheesecake recipe skips all of that—no baking, no water bath, no springform pan. The cream cheese filling gives it that same tangy richness, just with a lot less effort.

Can I make this in a different size pan?

A 9×13 is ideal for the layer depths and serving size this recipe is built for. You could use a 9×9 for a thicker, smaller version, but the layers will be deeper and it may need an extra hour of fridge time to fully set.

Can I freeze this pistachio cheesecake?

It’s not recommended. The whipped cream layers don’t freeze and thaw well. Refrigerated, it keeps just fine for up to three days.

👩🏻‍🍳 Hungry For More?

If you loved these Pistachio Cheesecake, then make sure to check out a few of my other potato recipes you may also love:

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Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Pistachio Cheesecake recipe (or any recipe of mine) don’t forget to leave a review.