This No-Bake Mascarpone Pistachio Cheesecake is rich, creamy, and full of flavor—with no oven required. Made with pistachio cream, mascarpone, and a cloud-like whipped cream filling, it sits on a buttery graham cracker crust and gets topped with a silky whipped cream.
As the weather warms up, I find myself craving cool, creamy desserts that don’t require much effort. Pistachios are having a moment, and this recipe is the delicious proof. With a lush pistachio butter filling, this no-bake mascarpone pistachio cheesecake might just become your summer dessert staple.
If you are also in your no-bake dessert era (I know I am haha), then check out my No-Bake Marscapone Lemon Cheesecake, the perfect dessert for get togethers, my Lemon Posset or my delicious Baklava Ice Cream!. You can also make my Tiramisu made with creamy mango, or go the baked route with this Lemon Semolina Olive Oil Cake! In the mood for savory instead? I've got you with my Pistachio Pesto Pasta.
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Why You’ll Love This Recipe
Stunning presentation: Topped with ganache and crushed pistachios for that wow factor.
No oven: Makes it perfect for warm weather or when you’re short on time.
Ultra creamy texture – Thanks to mascarpone, cream cheese, and whipped cream.
Make-ahead friendly – Chill overnight and it’s ready to go the next day.
No-Bake Mascarpone Pistachio Cheesecake
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A Closer Look at the Ingredients
Full recipe, instructions and tips in the recipe card at the end of this post
Pistachio Cream: This is what gives the cheesecake its distinct flavor and pale green hue. Look for smooth, high-quality pistachio cream (not chunky or overly sweet). Brands from Italy or specialty stores often offer the best versions. You can also make you own if it is hard to find.
Mascarpone + Cream Cheese: Mascarpone adds silkiness and cream cheese gives that signature tangy richness. Make sure both are room temperature for easy mixing.
Sweetened Condensed Milk: A little goes a long way here—it sweetens the filling and helps bind it without needing gelatin.
Heavy Whipping Cream: Make sure to use very cold cream with at least 30–35% fat content. Chilling your bowl and beaters beforehand helps achieve stiff peaks faster.
Graham Cracker Crust: Graham crackers are classic and simple. Use a flat-bottomed cup to press evenly and create a sturdy base.
Substitutions & Variations
Crust alternatives: Use digestive biscuits, Biscoff cookies, or even Oreo crumbs.
Pistachio cream swap: Try hazelnut spread for a Nutella-inspired version.
Dairy-free option: Substitute plant-based cream cheese and coconut cream (texture may differ).
Mini cheesecakes: Divide into jars or muffin tins for individual portions.
FAQ
Not quite. Pistachio cream is smoother, sweeter, and often has added ingredients for spreadability. Pistachio butter is more like natural nut butter.
Nope! The mascarpone, whipped cream, and condensed milk help it set beautifully without it.
First, make sure it’s had enough time. This recipe needs to chill overnight (at least 8 hours) to fully firm up. Also, check that you whipped the cream to stiff peaks then fold it gently into the filling (over-mixing can deflate it). If it’s still too soft, then pop it in the freezer for 30–60 minutes before serving to help firm it up.
⭐️ Recipe
No-Bake Mascarpone Pistachio Cheesecake
Equipment
- 1 sheet of parchment cut into strips
Ingredients
- 2 cups graham cracker crumbs 12-14 graham crackers crushed
- ½ cup butter melted
- 16 oz room temp cream cheese
- 8 oz room temp mascarpone
- 5 oz sweetened condensed milk ½ can
- ⅓ cup pistachio cream
- 2 cups heavy whipping cream very cold
- ¼ cup powdered sugar
- ½ teaspoon almond extract
- ½ cup crushed pistachios for garnish
Instructions
Prepare Your Equipment
- Bring cream cheese and mascarpone to room temp. Chill a mixing bowl and heavy cream in the freezer for 10–15 minutes.
Make the Graham Cracker Crust
- Line the bottom of your springform pan with a circular piece of parchment paper. If you add a little butter first, it will help the parchment stay in place. Mix graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Use a flat-bottomed cup to create an even layer. Chill in the fridge while preparing the filling.2 cups graham cracker crumbs 12-14 graham crackers crushed, ½ cup butter melted
Make the Cheesecake Filling
- In a large bowl, beat together cream cheese, mascarpone, sweetened condensed milk, and pistachio cream until completely smooth.16 oz room temp cream cheese, 8 oz room temp mascarpone, 5 oz sweetened condensed milk, ⅓ cup pistachio cream
Whip the Cream
- In your chilled bowl, whip cold heavy cream, powdered sugar, and almond extract until medium to stiff peaks form. Gently fold half the whipped cream into the pistachio filling.2 cups heavy whipping cream, ¼ cup powdered sugar, ½ tsp almond extract
Assemble the Cheesecake
- Line the springform pan sides with strips of parchment if desired. Adding melted butter first will help it stick to the sides. Pour filling over the crust, smooth the top, and top with the remaining whipped cream.
- Refrigerate overnight.
Garnish and Serve
- Top with crushed pistachios. Slice with a clean, sharp knife, wiping between cuts for clean edges.½ cup crushed pistachios for garnish
Jemma says
This was so delicious! It's just so smooth, I couldn't stop eating it!