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.
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.
Tried this recipe?Let us know how it was!