Name: No Bake Pistachio Chocolate Cheesecake Recipe
Prep time: 6 h 30 min
Cook time: 15 min
Total time: 6 h 45 min
Cuisine: Middle Eastern
Ingredients: 25 chocolate creme cookies (e.g., Oreos) (285g); 5 tbsp unsalted butter, melted (70g); 3 cups shredded kataifi (100g); 4 tbsp unsalted butter (56g); 1/2 cup to 2/3 cup pistachio cream (140g to 185g); Pinch of salt; 1 cup heavy cream (240g); 200g dark or semi sweet chocolate; 24 oz cream cheese (680g), room temperature; 1/2 cup granulated sugar (100g); 1 tsp vanilla extract; 1/2 tsp salt; 1/2 cup to 2/3 cup pistachio cream (140g to 185g); 1 cup heavy whipping cream, chilled (240g)

If you’re craving something rich, creamy, and utterly indulgent but want to skip the oven, I’ve got the perfect treat for you. This No Bake Pistachio Chocolate Cheesecake Recipe brings together a luscious chocolate cookie crust, a crunchy kataifi pistachio layer, and a dreamy chocolate pistachio cheesecake filling. Trust me, you’re going to love every slice!

A round baking pan lined with white paper holds two distinct layers of food. The bottom layer is greenish-yellow shredded texture covering the entire base and edges of the pan. On top, only slightly more than half the surface is covered by a smooth, shiny dark brown liquid-like layer that contrasts with the shredded base, leaving a portion of the shredded layer visible around the edges. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make No Bake Pistachio Chocolate Cheesecake Recipe
Top Tip
How to Serve No Bake Pistachio Chocolate Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No Bake Pistachio Chocolate Cheesecake Recipe

Why You'll Love This Recipe

This cheesecake has a special place in my dessert rotation—it’s elegant yet simple, and perfect when you want a wow-factor dessert without the hassle of baking. Plus, that pistachio and chocolate combo? Pure magic.

No oven required: Perfect for hot days or when you want a fuss-free dessert.
Unique texture layers: From a crisp chocolate cookie base to a crunchy kataifi pistachio topping and creamy cheesecake filling.
Decadent flavor fusion: Combines Middle Eastern flair with classic chocolate indulgence.
Make-ahead friendly: Needs at least 6 hours chilling—ideal for prepping the day before.

Ingredients & Why They Work

Before you dive in, let’s chat about the key ingredients that bring this cheesecake to life. Most are easy to find, but a couple are special touches that make all the difference. Here’s what you’ll need and why I chose each one.

Flat lay of a stack of round chocolate creme cookies with visible creme filling, a small white bowl of melted golden butter, a neat pile of shredded kataifi pastry strands, a small white bowl of smooth pale green pistachio cream, a pinch of coarse salt crystals on the white surface, a small white bowl of thick heavy cream, a slab of dark shiny chocolate bar, a smooth mound of creamy white cream cheese, a small white bowl of fine granulated sugar, a whole vanilla bean pod, a small white bowl of chilled heavy whipping cream, each ingredient fresh and natural, arranged in perfect symmetry with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate creme cookies: These give the crust its rich, chocolaty foundation and a familiar crunch—Oreos are my go-to.
Unsalted butter: Used in both the crust and kataifi layer to add richness without overpowering salt.
Shredded kataifi: A crispy Middle Eastern shredded pastry that adds a unique texture and a hint of buttery crunch.
Pistachio cream: This luscious nut butter brings a distinct nutty flavor and vibrant color to both the kataifi layer and cheesecake filling.
Heavy cream: Provides creaminess and the base for whipping to add lightness to the filling and ganache.
Dark or semi-sweet chocolate: Melts into the filling and ganache for deep, intense chocolate flavor.
Cream cheese: The heart of the cheesecake, it gives that smooth, velvety texture and tangy taste.
Granulated sugar: Balances the richness and brings out all the flavors beautifully.
Vanilla extract: Just a touch to enhance the depth of the cheesecake flavors.
Salt: A pinch here and there helps to amplify sweetness and balance flavors perfectly.
Heavy whipping cream (chilled): Whipped to stiff peaks to keep the cheesecake airy and light.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the No Bake Pistachio Chocolate Cheesecake Recipe is how easy it is to make it your own. Whether you love extra pistachio flavor or want to add a little flair to the presentation, these variations will inspire your creativity in the kitchen.

More Pistachio Power: If you’re a pistachio lover like me, try increasing the pistachio cream to the higher end of the range in both the kataifi layer and the cheesecake filling. It deepens that nutty richness and gives the cheesecake a delightful green hue that’s as beautiful as it is tasty.
Nut-Free Adaptation: For those with nut allergies, swap the pistachio cream with a smooth almond butter or a white chocolate spread. The texture will be just as luscious, and you’ll still get a lovely creamy layer with a twist on flavor.
Seasonal Touch: Incorporate fresh berries on top before serving. The tartness of raspberries or cherries balances the richness of the chocolate and pistachio, giving a refreshing pop of color and flavor.
Vegan Version: While this recipe is vegetarian, converting it to vegan requires swapping out the cream cheese and heavy cream for plant-based alternatives like cashew cream and coconut whipped cream. Melt dairy-free chocolate and use vegan butter for the crust and kataifi layers—just be mindful of chill times as textures might vary slightly.

Step-by-Step: How I Make No Bake Pistachio Chocolate Cheesecake Recipe

A slice of layered cake with three visible layers sits on a white plate. The top and bottom layers are dark brown and look soft and moist, with a textured appearance. Between them is a thick, smooth pale green layer, creamy in texture. The cake is coated with glossy swirls of dark brown and pale green icing, with small crushed green bits sprinkled on top. The background is a white marbled surface, and the photo is taken close-up to show the details of the cake layers and icing. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Chocolate Cookie Crust

Start by crushing 25 chocolate creme cookies until they’re like fine crumbs. I like using a food processor for this because it’s quick and even, but a zip-top bag and rolling pin work just as well. Next, stir in 5 tablespoons of melted unsalted butter until all the crumbs are moistened and combined. Press this mixture firmly into the bottom of your springform pan. Use the bottom of a glass to flatten and compact the crust evenly—it helps it hold together when slicing later. Pop the pan in the fridge while you move on to the next layer.

Step 2: Toast and Toss the Kataifi for That Crispy Nutty Layer

In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 3 cups of shredded kataifi and a pinch of salt. Keep stirring continuously—this part is key! You want the kataifi to turn a beautiful golden brown and get crispy without burning. When it’s ready, remove from heat and stir in ½ to ⅔ cup of pistachio cream thoroughly, coating every strand. Spread this sticky, crunchy mixture evenly over the chilled cookie crust, then gently press it down to set. Back in the fridge it goes to chill while you prepare the ganache.

Step 3: Whip Up a Silky Smooth Chocolate Ganache

Heat 1 cup of heavy cream in a small saucepan until it just begins to boil—watch carefully so it doesn’t scorch. Pour the hot cream over 200g of chopped dark or semi-sweet chocolate in a heatproof bowl. Let it sit for about a minute, then stir gently until the ganache is silky, shiny, and well combined. Set this aside at room temperature so it cools but stays pourable; this is important for the next step.

Step 4: Build the Creamy Pistachio Chocolate Cheesecake Filling

In a large bowl, beat 24 oz of room-temperature cream cheese until it’s perfectly smooth and creamy—no lumps! Gradually add ½ cup of granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt, mixing well after each addition. Next, fold in ½ to ⅔ cup of pistachio cream for that signature flavor. In a separate chilled bowl, whip 1 cup of heavy whipping cream to stiff peaks—this adds lightness and airiness. Gently fold the whipped cream into the cream cheese mixture without deflating it, keeping that lovely fluffy texture intact.

Step 5: Marry the Ganache with the Cheesecake Filling

When your ganache has cooled enough to be thick but still pourable, fold it gently into the cheesecake filling. This step creates that irresistible marbled chocolate pistachio flavor and smooth finish. Take your time folding to maintain the airy texture while fully incorporating the ganache.

Step 6: Assemble and Chill for the Perfect Set

Pour the combined cheesecake filling over the kataifi pistachio layer in your pan, smoothing the surface with a spatula for an even top. Cover tightly with plastic wrap and refrigerate for at least 6 hours—or overnight if you can wait that long! This chilling time is essential for the cheesecake to set perfectly and develop its luscious texture.

Step 7: Slice, Serve, and Impress

When you’re ready to serve, carefully release the sides of the springform pan. Use a sharp, clean knife dipped in hot water and wiped dry to make clean slices—wipe the knife between cuts for neat pieces. Garnish with a dollop of extra pistachio cream or a sprinkle of chopped pistachios if you’re going for that extra wow factor. Serve chilled and enjoy each decadent, nutty, chocolatey bite!

Top Tip

Mastering the No Bake Pistachio Chocolate Cheesecake Recipe is all about layering flavors and textures with patience and care. Here are some tips I've picked up to make sure your cheesecake turns out just perfect every time.

Chill Time is Key: I never skip the chilling step of at least 6 hours. It’s the secret to a firm, creamy texture that holds its shape well.
Kataifi Crispness: Toast the kataifi gently and stir constantly. From my experience, rushing this step results in soggy layers that throw off the balance of crunch and creaminess.
Room Temperature Cream Cheese: Make sure your cream cheese is soft before mixing. It makes the filling so much smoother and easier to blend with the pistachio cream and ganache.
Gentle Folding: When combining the whipped cream with the cream cheese mixture and later folding in the ganache, be gentle. It keeps the filling light and airy, which is such a treat against the dense crust and crunchy kataifi.

How to Serve No Bake Pistachio Chocolate Cheesecake Recipe

The image shows a cake with four clear layers on a white marble cake stand with a wooden base. The bottom layer is dark brown with a crumbly texture. Above it is a thin greenish layer, followed by a thick light cream/yellow layer that looks smooth and creamy. The top layer is a glossy dark brown chocolate with white swirls and some crushed green nuts sprinkled on it. One cake piece is being lifted by a copper cake server. The background and surface have a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Garnishing is your chance to add that extra wow factor. Try topping each slice with a drizzle of extra pistachio cream or a sprinkling of chopped roasted pistachios for crunch and color contrast. A few chocolate shavings or curls scattered on top enhance the chocolatey richness visually and in flavor. For a festive touch, a light dusting of powdered sugar or edible rose petals makes the presentation truly stunning.

Side Dishes

This cheesecake is quite rich, so it pairs wonderfully with lighter accompaniments. A fresh berry salad or a bright citrus sorbet can cut through the richness beautifully. If you prefer drinks, a cup of mint tea or a glass of chilled espresso provides a great balance to the creamy, chocolaty layers.

Make Ahead and Storage

Storing Leftovers

Leftovers should be kept covered tightly with plastic wrap or stored in an airtight container in the refrigerator. Properly stored, your cheesecake will stay fresh and delicious for up to 3 days. Just remember to keep it chilled to maintain that perfect creamy texture.

Freezing

If you want to freeze the cheesecake, wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 1 month. To thaw, transfer it to the refrigerator and let it defrost slowly overnight for the best texture—avoid thawing at room temperature as it can soften the kataifi layer too much.

Reheating

This cheesecake is best enjoyed chilled, so reheating isn’t recommended. If the kataifi layer feels slightly softened after refrigeration or freezing, just let the cheesecake rest at room temperature for about 15 minutes before serving to bring out its best texture and flavor.

Frequently Asked Questions:

Can I use a regular graham cracker crust instead of the chocolate cookie crust?

You can substitute graham crackers but it will change the flavor profile. The chocolate cookie crust adds a rich, bittersweet base that complements the pistachio and chocolate layers beautifully.

Where can I find kataifi for the pistachio layer?

Kataifi is commonly found in Middle Eastern, Mediterranean, or specialty grocery stores. If you can’t find it, shredded phyllo dough is a good substitute to replicate the crispy texture.

How do I know when the cheesecake is set?

After at least 6 hours of chilling in the refrigerator (overnight is ideal), the cheesecake should be firm enough to slice cleanly without losing its shape. The filling will feel creamy but stable to the touch.

Can I make this cheesecake vegan or dairy-free?

This recipe relies on cream cheese, heavy cream, and butter, which are dairy-based. You could experiment with plant-based cream cheeses and coconut cream, but note that the texture and flavor will differ from the original.

Final Thoughts

Making this No Bake Pistachio Chocolate Cheesecake Recipe is such a joyful experience — from the crisp kataifi layer to the velvety chocolate-pistachio filling, it’s a delightful treat that brings a little Middle Eastern flair right to your table. Once you’ve tried it, I’m confident you’ll treasure it as much as I do, whether for a special occasion or a decadent everyday indulgence. Happy baking (or rather, no-baking)!