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 white chocolate ganache.
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 and a silky white chocolate ganache, 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 or the perfect dessert for get togethers, my Lemon Posset. You can also make my Tiramisu made with creamy mango! 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.
White Chocolate Ganache: Make this after the cheesecake sets for a glossy finish. Pistachio butter added to the ganache ties the whole dessert together.
Substitutions & Variations
Topping twist – Skip the ganache and drizzle with honey or melted dark chocolate.
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 – Sub plant-based cream cheese and coconut cream (texture may differ).
Mini cheesecakes – Divide into jars or muffin tins for individual portions.
Instructions
Full recipe, instructions, and tips in the recipe card at the end of this post
Step 1: Combine graham cracker crumbs and melted butter in a food-processor. Press into a springform pan and chill.
Step 2: Beat cream cheese, mascarpone, condensed milk. Lastly add pistachio cream until smooth.
Step 3: Beat cold heavy cream with powdered sugar and almond extract to stiff peaks.
Step 4: Gently fold whipped cream into the pistachio filling. Pour into crust and smooth. Chill overnight.
Step 5: Pour warmed cream over white chocolate and stir in pistachio cream. Let cool then spread over cheesecake.
Step 6: Garnish with chopped pistachios and serve.
How to Store & Serve
To Store: Refrigerate in an airtight container or covered with plastic wrap for up to 5 days.
To Freeze: Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 1 mont then thaw overnight before serving.
To Serve: Best served cold! Use a warm knife (run under hot water, then dry) for clean slices.
Tips for Best Results
Whether it’s your first time making this no-bake pistachio cheesecake mascarpone cheesecake or you’re already hooked, these simple tips will help you get the creamiest texture, smoothest slices, and most beautiful presentation every time.
Chill the Mixing Bowl for Whipped Cream: Cold tools whip faster and produce better peaks. I always pop my bowl and beaters in the freezer for 10 minutes before whipping cream.
Let Cream Cheese and Mascarpone Come to Room Temperature: This is key for a smooth, lump-free filling. Cold cream cheese can clump when mixed, so set your dairy out at least 30 minutes before mixing with your electric mixer.
Don’t Over Mix the Filling: Once everything is combined, stop mixing! Over mixing adds air, which can cause the cheesecake to crack or deflate once chilled. Mix until just smooth and creamy.
Use Full-Fat Ingredients: Stick to full-fat cream cheese, mascarpone, and heavy cream (30–35% fat). Lower-fat options don’t set as well and can result in a runny filling.
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.
If your ganache firms up before you spread it, then gently reheat it in the microwave in 10-second bursts, stirring between each, until it loosens. You can also stir in a small splash of warm cream to revive the texture.
⭐️ Recipe
No-Bake Mascarpone Pistachio Cheesecake
Equipment
Ingredients
- 1.5 cups graham cracker crumbs 10 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 butter
- 2 cups heavy whipping cream very cold
- ¼ cup powdered sugar
- ½ teaspoon almond extract
- ½ cup crushed pistachios for garnish
Pistachio White chocolate Ganache
- 12 oz white chocolate
- 4 oz heavy cream
- 2 tablespoon pistachio cream
Instructions
Prepare Your Equipment
- Bring cream cheese and mascarpone to room temp. Chill a mixing bowl and heavy cream for 10–15 minutes.
Make the Graham Cracker Crust
- 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.1.5 cups graham cracker crumbs 10 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 butter
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 into the pistachio filling.2 cups heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon almond extract
Assemble the Cheesecake
- Line the springform pan sides with parchment if desired. Pour filling over the crust, smooth the top, and refrigerate overnight.
Make the Ganache
- Place white chocolate in a bowl. Heat cream until warm (not boiling), then pour over chocolate. Add pistachio cream and stir until smooth. Let cool slightly before spreading on top of the set cheesecake.12 oz white chocolate, 4 oz heavy cream, 2 tablespoon pistachio cream
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
Video
Notes
-
Room temperature ingredients = smooth filling
Let the cream cheese and mascarpone fully come to room temperature so they blend without lumps. -
Chill your tools before whipping cream
Cold cream + cold mixing bowl = faster whipping and better peaks. -
Don’t over-whip the cream
You want medium to stiff peaks—if you go too far, it can turn grainy or start to separate. -
Fold gently
When combining whipped cream into the filling, use a spatula and fold slowly to keep it airy. -
Line the pan with parchment
It makes for easy release and clean edges when slicing. -
Use a springform pan
It’s ideal for no-bake cheesecakes—no flipping or prying needed. -
Let it chill overnight
Don’t rush this part! The cheesecake needs at least 8 hours to set properly. -
Slice cleanly
Run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for neat slices. -
Ganache too thick?
Warm it slightly or add a splash of warm cream to loosen it back up. -
Want it extra firm?
Pop the cheesecake in the freezer for 30–60 minutes before serving.
Jemma says
This was so delicious! It's just so smooth, I couldn't stop eating it!