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No-bake pistachio mascarpone cheesecake topped with crushed pistachios on a black plate.

No-Bake Mascarpone Pistachio Cheesecake

This no-bake 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.
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Course: Dessert
Cuisine: Mediterranean
Keyword: cheesecake, pistachio
Prep Time: 15 minutes
Setting time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 10 slices
Calories: 535kcal
Author: Lola Jay

Equipment

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
US Customary - Metric

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
    Hand holding a pan with graham cracker crust.

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
    Electric hand mixer blending creamy batter in a glass bowl.

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
    Pouring creamy batter into a bowl with pistachio mix.

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.
    Spreading creamy batter on cheesecake in a springform pan.
  • 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
    Knife slicing pistachio-topped cheesecake on wooden board with leafy background.
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Video

Nutrition

Calories: 535kcal | Carbohydrates: 30g | Protein: 9g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 377mg | Potassium: 256mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1973IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg
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