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This easy No Bake Pistachio Cheesecake Pie is creamy, fluffy, and full of delicious pistachio flavor with pistachio pudding and pistachios! Made with simple ingredients and no oven required – it’s a no bake dessert that only needs lots of fridge time.
Pistachio Cheesecake Pie Recipe (No Bake Pistachio Pie)
This easy to make no bake pistachio cheesecake pie is the perfect dessert – two classic desserts in one – with that creamy, thick cheesecake combined with a fluffy and light pistachio pudding mixture.
It starts with a store-bought buttery graham cracker crust that is filled with a smooth pistachio pudding cheesecake filling, topped with whipped cream and garnished with real pistachios.
If you are a pistachio lover then this is a must make recipe! The flavor is smooth, light, fluffy, but still rich and delicious ♥
Why You’ll Love This Pistachio Cheesecake Pie
If you love pistachio desserts then this pie is one you’ll want to make again and again. There’s no need to turn on the oven, and the filling comes together with just a few simple steps.
The combination of tangy cream cheese, sweet pistachio pudding, and fluffy whipped topping creates a light and creamy cheesecake filling with plenty of pistachio flavor. The graham cracker crust adds the perfect buttery crunch.
- ♥ No Oven Needed : The entire recipe is completely no-bake!
- ♥ Simple Ingredients : With easy to use store-bought ingredients like pistachio pudding, cream cheese, and a graham cracker crust – this recipe is perfect for even beginner bakers.
- ♥ Perfect Make-Ahead Dessert : Because this no bake pie needs lots of fridge time, it’s the perfect dessert to make the day before. The more fridge time = the better the flavor and texture!
- ♥ Great For Pistachio Lovers : Loaded with that iconic pistachio flavor throughout.
- ♥ Creamy and Fluffy Texture : You will love the creamy, light, fluffy texture of this pie. It’s not heavy at all and so smooth.
- ♥ Beautiful Pale Green Color : I love the color and look of this pie. It looks impressive but at the same time, it’s probably one of the easiest desserts you will ever make.
Simple Ingredients Needed
- Graham Cracker Crust ‘Ready Crust’ : A 6 ounce graham cracker crust.
- Pistachio Instant Pudding Mix : Two of the smaller 3.4 ounce boxes of instant pudding mix; NOT the cook n’ serve. Use instant pudding mix.
- Half and Half
- Cream Cheese : One 8 ounce bar of cream cheese, softened.
- Granulated Sugar
- Cool Whip : 8 ounce container of thawed whipped topping.
- Chopped Pistachios
How To Make No Bake Pistachio Cheesecake Pie (Printable Recipe Card)
In a mixing bowl, add the dry pistachio pudding mix and half & half. Whisk together until it starts to thicken. Once thickened let it sit for 3 minutes so the pudding can thicken even more.
Spread 1½ cups of the pistachio pudding into the graham cracker crust in an even layer to form the 1st layer. Set aside the remaining pistachio pudding mixture.
In a separate mixing bowl, using an electric hand mixer, beat together the softened cream cheese and sugar until it’s creamy and combined. Add the Cool Whip and beat on low speed just until thoroughly combined.
Add half of the cream cheese mixture into the bowl of remaining pistachio pudding mixture and stir together until well combined. Spread the entire mixture into the graham cracker crust, on top of the pudding layer, to form the 2nd layer.
Spread the remaining cream cheese mixture on top of the pie for the 3rd layer. Another option is to place the cream cheese mixture into a Tupperware type container and refrigerate it along with the pie, and then pipe it around the edges of the pie before serving (this just makes the pie look prettier).
Cover the pie with the enclosed plastic lid from the graham cracker crust. Refrigerate for at least 8 hours or overnight is best.
Garnish the top of the pie with the chopped pistachios. If you saved the 3rd layer, use a large 1A to pipe the remaining cream cheese mixture around the edge of the pie. Cut the pie into slices and serve it chilled from the fridge.
Pro Tips From The Test Kitchen
- Use Half and Half : I don’t recommend substituting for a lower-fat milk. You need the fat, creaminess and thickness that only half and half can provide. It’s what helps the pie set and thicken nicely while in the fridge.
- Cream Cheese : I highly recommend using full fat cream cheese for the best taste. I also rarely recommend a certain brand for ingredients – because it usually does not matter – but for the best taste in this no bake cheesecake pie; use Philadelphia brand cream cheese. It definitely tastes the best and it will be worth it.
- Don’t Want To Use Cool Whip? : Add 1 cup heavy whipping cream + ¼ cup powdered sugar into a mixing bowl. Beat on medium-high speed for 4 to 5 minutes until stiff, but still soft, peaks form. Use this in place of the Cool Whip in the recipe.
- Fridge Time : This is #1 when it comes to no bake pies. The fridge time is what allows the flavors to blend, the pie to chill, and the layers to set and thicken. The pie is best when it has had lots of fridge time; like overnight or up to 24 hours before serving.
- Crust : Use a store-bought graham cracker crust or a Nilla wafer crust (if your store sells them). If you prefer homemade then make sure you use a 9-inch pie plate to make it in. I actually prefer and recommend using a store-bought graham cracker crust because they hold together better than homemade, and are not as crumbly when cutting the pie for serving.
More No Bake Dessert Recipes
- No Bake Banana Pudding Lush Dessert
- No Bake Black Forest Cheesecake
- EASY 3 Ingredient No Bake Cheesecake (with Condensed Milk)
- No Bake Jello Pie
- Butterscotch Lush
- No Bake Lemon Cheesecake Pie
- No Bake Oreo Pudding Pie
- No-Bake Oreo Lush Dessert
- Candy Cane Lush (No Bake Christmas Dessert)
No Bake Pistachio Cheesecake Pie
Ingredients
- 1 (6 oz) Ready-Crust graham cracker crust
- 2 boxes (3.4 oz each) pistachio instant pudding mix
- 2 cups half and half milk
- 1 bar (8 oz) cream cheese softened
- ⅓ cup granulated sugar
- 8 ounces Cool Whip thawed
- chopped pistachios (for garnish)
Instructions
- In a mixing bowl, add the dry pistachio pudding mix and half & half. Whisk together until it starts to thicken. Once thickened let it sit for 3 minutes so the pudding can thicken even more.2 boxes (3.4 oz each) pistachio instant pudding mix, 2 cups half and half milk
- Spread 1½ cups of the pistachio pudding into the graham cracker crust in an even layer to form the 1st layer. Set aside the remaining pistachio pudding mixture.1 (6 oz) Ready-Crust graham cracker crust
- In a separate mixing bowl, using an electric hand mixer, beat together the softened cream cheese and sugar until it’s creamy and combined. Add the Cool Whip and beat on low speed just until thoroughly combined.1 bar (8 oz) cream cheese, ⅓ cup granulated sugar, 8 ounces Cool Whip
- Add half of the cream cheese mixture into the bowl of remaining pistachio pudding mixture and stir together until well combined. Spread the entire mixture into the graham cracker crust, on top of the pudding layer, to form the 2nd layer.
- Spread the remaining cream cheese mixture on top of the pie for the 3rd layer. Another option is to place the cream cheese mixture into a Tupperware type container and refrigerate it along with the pie, and then pipe it around the edges of the pie before serving (this just makes the pie look prettier, it's what is pictured in the images).* I have also piped the 3rd layer around the edges of the pie before refrigerating it for 8 hours. This works just fine, but the plastic lid can flatten that piped layer slightly. Not a big deal and it tastes the same.
- Cover the pie with the enclosed plastic lid from the graham cracker crust. Refrigerate for at least 8 hours or overnight is best.* If you save the final layer of cream cheese mixture, use a piping bag and large 1A tip to pipe it around the edges of the pie before serving.
- Garnish the pie with chopped pistachios and serve it chilled from the fridge. Enjoy!chopped pistachios
Notes
- Use Half and Half : I don’t recommend substituting for a lower-fat milk. You need the fat, creaminess and thickness that only half and half can provide. It’s what helps the pie set and thicken nicely while in the fridge.
- Cream Cheese : I highly recommend using full fat cream cheese for the best taste. I also rarely recommend a certain brand for ingredients – because it usually does not matter – but for the best taste in this no bake cheesecake pie; use Philadelphia brand cream cheese. It definitely tastes the best and it will be worth it. The cream cheese can be left out on the counter for up to 2 hours before using, in order to soften it.
- Don’t Want To Use Cool Whip? : Add 1 cup heavy whipping cream + ¼ cup powdered sugar into a mixing bowl. Beat on medium-high speed for 4 to 5 minutes until stiff, but still soft, peaks form. Use this in place of the Cool Whip in the recipe.
- Fridge Time : This is #1 when it comes to no bake pies. The fridge time is what allows the flavors to blend, the pie to chill, and the layers to set and thicken. The pie is best when it has had lots of fridge time; like overnight or up to 24 hours before serving.
- Crust : Use a store-bought graham cracker crust or a Nilla wafer crust (if your store sells them). If you prefer homemade then make sure you use a 9-inch pie plate to make it in. I actually prefer and recommend using a store-bought graham cracker crust because they hold together better than homemade, and are not as crumbly when cutting the pie for serving.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
I whipped my own cream, with 2 T of powdered sugar, rather than use Cool Whip. I prefer to control the sweetness and cream gives this a fresh flavor.
This was delicious and very easy to prepare! I made this for my husband’s birthday and he loved it! I made it the night before serving, to allow the flavors to blend, which was great!
This was very delicious!!!!!! It wasn’t overly sweet and I really liked that!!!! I had to skip the extra pistachio’s which wasn’t a big deal and I took the remainder of my cream cheese mix and spread it on top because I have nothing to pipe it with. This is definitely a make again desert. Happy Mother’s Day!!!!
Can you make this as a single filling rather than three layers like your lemon cheesecake pie? It sound delicious!
Oh yes, for sure! That would be so easy and it would turn out just the same. Enjoy.
Hello! I’m wondering if there granulated sugar creates a grainy texture? Could it be replaced with powdered? Thank you!
Surprisingly it does not give the pie a grainy texture. Just be sure you mix the cream cheese and sugar well. But, if you’re worried about it then yes replace it with powdered sugar and that works just fine. Enjoy!
Also, what size tip did you use to pipe the remaining cream cheese on top? Beautiful dessert and plan on making it for my Dad for his 70th birthday. 🙂
Thank you! I know he’ll love it. I use a 1M piping tip from Wilton. I find them at Walmart. Not sure the specific design but it’s the 1M sized tip. I hope that helps.
I always love your recipes!!!
Thank you Terri ?
Each box of pudding usually requires 2 cups of milk. This recipe calls for only 2 cups of half and half. Do I still use 2 cups of milk or am I using 2 boxes of pudding and only 2 cups of half and half?
Nope. Disregard the pudding box instructions and just follow the recipe. It is correct as written. Enjoy!
Made for Easter and it was a huge hit with everyone! Will be made many times for sure! Yum!
I made this recipe last night. It is absolutely delicious, light and fluffy. I made a few changes though. I put half the pudding in the crust and mixed the other half in the cream cheese mixture. My third layer was whipped cream topped with pistachios.
Made this for thnxgvn it is fire evry1 luvd ii. I added pistachios in the middle the spread rest of whipped topping all over top of pie sprinkled with more pistachios. Will definitely m8k agn.
I love the idea of adding pistachios in the middle! Thank you for your comment.
Can I freeze it so it can be made ahead? I’ve made this several times and it’s always a hit, but I’ve never tried freezing it.
I think it would work! I would suggest freezing it without the whipped cream decorative topping and add that when you serve it. Let me know how it turns out!
Very smooth cheese cake