Pistachio Cheesecake Recipe
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If you’re in need of a simple, showstopping dessert, look no further than my easy Pistachio Cheesecake recipe! This pale green beauty is as flavorful as it is impressive-looking thanks to a rich combination of nutty pistachio paste, tangy cream cheese, velvety sour cream, sweet white chocolate, and a buttery, nut-flecked graham cracker crust.
With over 50 cheesecake recipes on my site, I think it’s safe to say I’m an aficionado. So, when I say this pistachio cheesecake is one of my favorites, that’s very high praise indeed! This gorgeous green dessert is a splendid fusion of my tried-and-true classic cheesecake recipe and homemade pistachio butter for a tantalizing treat that’ll bring the house down!
How to Make Pistachio Cheesecake
Watch the full video recipe to learn how to make this the best creamy pistachio cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Cheesecake Recipe
- With over 1.1 million views and 24 thousand thumbs-up ratings on my YouTube post showing how to make pistachio cheesecake, you can rest assured that my recipe is a winner.
- Despite looking like it came from a professional bakery, this dessert table centerpiece is easy enough for even novices to master. All told, you only need 12 simple ingredients to make it!
- If you’re nuts for nuts, this pistachio cheesecake recipe delivers on every level—there are pistachios in the crust, filling, topping, and garnish!
Ingredients & Substitutions
- Pistachios – While I typically peel them myself, you can always do yourself a favor and get them pre-shelled for convenience. They should be roasted and unsalted for the best results.
- Graham Crackers – A graham cracker crust is the traditional choice for pistachio cheesecake, but certainly not your only one. Feel free to experiment with other cookie options like digestive biscuits, vanilla wafers, speculoos (e.g. Biscoff Lotus), or gingersnaps.
- Butter – I like to use salted, cultured, European-style butter here since it has a higher milk fat percentage and a more complex flavor profile. Conventional and unsalted butter both work, too! Just add salt to taste as needed.
- Milk – I use just a splash of milk to help bind the crust. Feel free to use any percentage of dairy milk, any variety of plain or vanilla-flavored plant-based milk, or even a touch of cream diluted with an equal amount of water.
- Cream Cheese – Make sure to reach for full-fat block-style cream cheese for the best results. If you want to go a bit lighter, Neufchatel cheese is a better option than low-fat or fat-free cream cheese (which are typically loaded with weird stabilizers and artificial ingredients that can affect the texture of your cheesecake).
- Granulated Sugar – White sugar has a neutral pH, which is essential for getting the right consistency. Feel free to use an equal amount of caster sugar, superfine sugar, or pure cane sugar if you prefer.
- Pistachio Paste – Making it from scratch requires little effort and a bit of patience, but you’re welcome to use store-bought pistachio butter if you prefer.
- Large Eggs – If you’re using liquid eggs, each large egg is a scant ¼ cup.
- Vanilla Extract – For aromatic warmth and richness. You can use an equal amount of vanilla paste or powder.
- Heavy Cream – Also known as “double cream,” this is the richest of all dairy with a minimum milk fat of 36%. If you have “whipping cream,” that has a slightly lower percentage (30-36%), but should still work fine.
- Sour Cream – For a touch of tanginess and a luxurious texture. Crème fraîche also works!
- Cornstarch – This all-natural thickening agent helps achieve the perfect amount of wobble. If you can’t eat corn, potato starch is a perfect 1:1 swap.
- White Chocolate – For making a decadent pistachio white chocolate ganache to top our cheesecake. For the best results, make sure to get real white chocolate (which should list cocoa butter as the primary ingredient), not white baking chips.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Pistachio Paste (aka Pistachio Cream)
Pistachio paste is the star of this cheesecake—it gives that rich, nutty flavor and beautiful green hue. I always prefer making it from scratch at home, so I can control the texture and know exactly what’s inside.
A quality pistachio paste (also called pistachio cream) should have just one ingredient: pistachios. No added sugar, oils, or fillers.
Want to try it yourself? Here’s my easy guide: How to Make Homemade Pistachio Paste
Short on time? Store-bought works too—just check the label and make sure it’s 100% pistachios. Avoid sweetened spreads, which can alter the taste and texture of the cheesecake.
What to Do With Leftover Pistachio Paste
If you’ve got extra pistachio paste, here are a few more delicious ways to use it:
Or check all my pistachio cream dessert recipes
Substitutes and Variations
Want to customize this pistachio cheesecake recipe? Here are some tested variations:
- Gluten-free: Use gluten-free graham crackers or almond flour in the crust.
- Lower sugar: Reduce sugar in the filling to ¾ cup and skip the ganache topping.
- Almond twist: Add a drop of almond extract to the filling for extra nutty flavor.
- Mini cheesecakes: Bake in muffin tins for single-serve pistachio cheesecakes.
- No-bake version: Use gelatin and a whipped filling instead of baking (check out my No-Bake Biscoff Cheesecake).
Expert Tips & Tricks
This recipe for pistachio cheesecake may look bakery-level tough, but with a few smart tips, you can pull it off like a pro:
- Go Homemade for Maximum Flavor: Making your own pistachio paste might take a bit of time, but it pays off with a richer, fresher flavor and that vibrant green hue. Just be patient—it can take 10–15 minutes in the blender to turn into a smooth paste.
- Don’t Skip the Water Bath: Baking your pistachio white chocolate cheesecake in a water bath (a.k.a. bain-marie) ensures it bakes gently and evenly, giving you that ultra-smooth, crack-free top. Make sure to wrap the bottom of your pan well with foil to prevent the dreaded soggy bottom.
- Avoid Overmixing: Once you add the eggs, beat just until combined. Overmixing can incorporate too much air, leading to cracks and a puffy top that sinks as it cools.
- Chill Time is Key: Let the cheesecake chill for at least 4 hours—or better yet, overnight. This helps it set fully and makes for cleaner slices. Additionally, use a warm knife and wipe it off between slices for the prettiest cuts.
- Decorate Just Before Serving: For the freshest look and texture, add the pistachio “powder” and chopped nuts right before serving.
- Use Room Temperature Ingredients: Cold cream cheese is harder to blend smoothly, and even if it’s soft when you start, other cold ingredients can cause it to harden again. Let your dairy and eggs sit at room temp for 30–60 minutes before mixing.
Storage & Reheating
- Refrigeration: Allow the cheesecake to cool completely to room temperature, then cover the cheesecake with several layers of plastic wrap, ensuring it’s airtight to prevent any absorption of odors from the fridge. It should keep well for 5-7 days in the refrigerator.
- Freezing: To freeze pistachio cheesecake, first chill it thoroughly in the refrigerator. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, then place it in an airtight container or a resealable freezer bag. (Extra layers and lack of air help ward off freezer burn.) It should keep well for up to 2 months. When ready to enjoy, defrost in the fridge overnight.
- Tips for Freezing: If freezing individual slices, flash-freeze them on a baking sheet for about an hour before wrapping them individually. I recommend you freeze the cheesecake without any toppings or garnishes. Add them just before serving to maintain their freshness and texture.
Pistachio Cheesecake Recipe
Ingredients
For the pistachio paste:
- 14.1 oz (400 g) peeled roasted Pistachios
For the crust:
- ⅓ cup (45 g) Pistachios
- 5.6 oz (160 g) Graham crackers/biscuits
- 6 tablespoons (90 g) Butter melted
- 1 tablespoon (15 ml) Milk
For the filling:
- 4 cups (900 g) Cream cheese
- 1 cup (200 g) Sugar
- ¾ cup (180 g) Pistachio paste
- 4 Eggs
- 1 teaspoon Vanilla extract
- ¼ cup (60 ml) Heavy cream
- ½ cup (115 g) Sour cream
- 1½ tablespoons (12 g) Cornstarch
For the topping:
- 3 tablespoons (45 g) Pistachio paste
- 120 g (120 g) White chocolate
- ¼ cup (60 ml) Heavy cream
For decoration:
- Pistachios Finely ground
Instructions
- Make Pistachio Paste (Optional – read notes): Place peeled, roasted pistachios in a high-speed blender. Blend until smooth and creamy (about 10–15 minutes, scraping down sides as needed). If the paste is warm, refrigerate before using.
- Preheat Oven & Prepare Crust: Preheat oven to 325°F (160°C). In a food processor, pulse graham crackers and pistachios into fine crumbs. Add melted butter and milk, pulse to combine. Press mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes, then set aside to cool. Reduce oven temperature to 300°F (150°C).
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add pistachio paste and mix until fully incorporated. Add eggs one at a time, mixing just until combined – don’t overmix. Add vanilla, sour cream, heavy cream, salt, and cornstarch. Mix on low speed until smooth.
- Bake in a Water Bath: Wrap the springform pan with foil to prevent leaks. Pour the filling over the crust. Place the pan in a larger roasting pan and fill with hot water halfway up the sides. Bake for 45–50 minutes, until edges are set and the center still jiggles slightly.
- Turn off oven, leave the cheesecake inside for 1 hour. Then cool at room temperature for 1 hour, and refrigerate at least 4 hours or overnight.
- Prepare Pistachio Ganache Topping: Heat heavy cream until simmering, then pour over white chocolate in a bowl. Let sit for 1 minute, then stir until smooth. Add pistachio paste and mix until fully combined. Pour over chilled cheesecake and spread evenly. Chill for 1 hour or until set.
- Decorate and Serve: Grind pistachios finely, then use a sieve to sprinkle over the cake edges. Decorate with chopped pistachios or more paste if desired. Slice and enjoy!
Video
Notes
- Homemade Pistachio Paste: In this recipe, I made my own pistachio paste from roasted pistachios. I know it can be time-consuming and not everyone has a powerful blender or food processor, so feel free to use store-bought pistachio paste instead. It works just as well!
- Water Bath: Prevents cracks and ensures even baking. Make sure your foil is tightly sealed to avoid leaks.
- Don’t Overmix: Especially after adding eggs—this helps keep the texture smooth and prevents excess air.
- Check Doneness: The edges should be set but the center should still have a gentle wobble.
- Baking Time: Ovens vary. Start checking at 45 minutes; bake up to 55 minutes if needed.
- Storing: Cheesecake keeps well in the fridge for up to 4–5 days. Freeze (without topping) for up to 2 months.
Nutrition
Common Questions
Pistachio cheesecake pairs beautifully with fresh berries (I love the color contrast with raspberries!), a drizzle of honey, and/or a dollop of whipped cream. Coffee and dessert wines are also welcome!
To decorate pistachio cheesecake, add a layer of rich pistachio white chocolate ganache, then sprinkle finely ground pistachios over the top using a sieve for a smooth, elegant finish, then add a ring of chopped pistachios around the edges for texture and color. You can also top it with rosettes of whipped cream around the edges, adding white chocolate shavings or fresh berries for a more festive look. Keep it simple to let the natural green hue shine!
Cracks happen from overmixing, skipping the water bath, or cooling too quickly. Always bake with a water bath and let it cool gradually in the oven.
Check for a slight jiggle in the center while the edges are fully set. It will continue to set as it cools.
Hi…am eager to try this delicious recipe out but, would like to half the recipe… Can you please advise the baking pan size, temp, and baking time please… Much obliged.
Hi Karen,
You can halve it. Here’s how I recommend adjusting it:
Use a 6-inch (15 cm) round pan instead of an 9-inch and keep the same baking temperature.
Now regarding baking times: Since I haven’t personally tested the half version, I can’t give an exact baking time. I’d recommend starting to check it after about 30–35 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center; that gentle wobble means it’s perfectly baked. It will continue to set as it cools. Just be careful not to overbake.
Thanks so much David & appreciate the kind & prompt reply…
Loved it so much! Super tasty and my neighbours all loved it as well! Will definitely try again. Thank you so much for the recipe!
Thank you so much for your comment. Happy to hear you and your neighbours loved it!
Your cheesecake looks beautiful 🙂
can you use salted pistachio
Technically you can, but it will affect the taste.
where does all the pisatachio paste go? recipe says to use 400 g to make paste, but filling only takes 180g then a little bit for the topping , am i missing something?
Hi Barbara,
Great question, you’re not missing anything 😊
To make smooth pistachio paste, you need about 400 g pistachios. Using less makes it very difficult to blend properly without adding oil.
For the cheesecake itself, you only use:
*180 g pistachio paste in the filling
*45 g pistachio paste for the topping
So yes, you’ll have extra paste left over, and that’s intentional. You can store it in the fridge and use later.
your recipe fails to point out, all ingredients should be at room temp. also, using a stand mixer for this recipe, does a poor job. also, your list of ingredients, does not include salt.
It was delicious! This was a few months ago, now I’m going to try cupcake size for a party
Love it, I’m going to try a cupcake version of it, it was delicious
Question. If I wanted to make small cheesecakes in the muffin tin, how long should I bake them?
I have Pisti pistachio paste, which is apparently 45% pistachios. Do you think it would work?
Hi there!
Baking in a muffin tin:
Yes, you can definitely turn these into mini cheesecakes. Bake them at the same temperature, but reduce the baking time to 15–18 minutes. The centers should still look slightly jiggly, that’s how you know they’ll be creamy once chilled. Then cool completely and chill for at least 2 hours before serving.
Pistachio paste:
Pisti at 45% pistachios will work! The flavor may be a bit sweeter and slightly less intense compared to a 100% pistachio paste, but it still gives great color and taste.
Thanks. I made a tiny batch of muffin pan cheesecake and it was really good. I was a little concerned at first because pisti paste itself is just nasty 😂 very bitter.
Now, I want to make two flavors of cheesecake for our Christmas at work. What if I make a meyer lemon one using this recipe. Eliminate the pistachio paste and add lemon juice and zest. Will that work? Perhaps bake a couple of minutes longer since it will be runnier without nut paste. What do you think?
First of all, your mini cheesecakes look beautiful! 😍
About making a Meyer lemon version — yes, it can work, but my preferred (and better) option is using lemon curd rather than just lemon juice. Lemon curd adds flavor and structure, so you get a creamy, stable cheesecake instead of a runny batter.
What I recommend:
*Omit the pistachio paste
*Add ¾–1 cup lemon curd to the filling
*Reduce the sugar in the cheesecake by ¼–⅓ cup (lemon curd is already sweet)
*Add 1–2 tablespoons lemon zest for extra brightness
With lemon curd, there’s usually no need to bake longer, the texture stays rich and creamy, very similar to the pistachio version.
You can also use lemon curd as a topping, which works beautifully for a Christmas-friendly, fresh-looking cheesecake.
If you want, I have a lemon curd recipe that works perfectly here, homemade or store-bought both work well.
it says to lower temperature to 300 degrees after you get the crust done.. but in the comments you said 325. in the video I think it says 350.. hope I didnt screw mine up… dang.. guess I’ll find out here in a bit. after spending 28 bucks on pistachio paste I hope I read right.
Thanks for catching that! The correct temperature is 300°F (150°C) after baking the crust, that is what gives the cheesecake its smooth, creamy texture without cracks.
That said, 325°F is also totally fine, it’ll just bake a little faster and might get a slightly deeper color on top. Don’t worry, your cheesecake should still turn out delicious! And I know that pistachio paste isn’t cheap, so I really hope it’s worth every bite!
I don’t understand the graham cracker measurement. Is that 5.6 ounce as in weight? Volume? It would be easier if you just gave a measurement per cracker, as I think the sizes are fairly standardized. So, one sleeve of 8-9 crackers? Two?
The 5.6 ounces (160 grams) refers to the weight, not the volume. I always prefer listing the weight rather than the number of crackers because the recipe works with any type of biscuits or cookies, not just graham crackers, and their sizes and thicknesses can vary a lot.
For best accuracy (especially in baking), I highly recommend using a kitchen scale, it ensures the crust has the perfect texture and holds together properly.
Thanks for everything, it is really delicious and is my first time doing and baking a cake together with me and my wife.
That’s so wonderful to hear! I’m glad you and your wife enjoyed baking your very first cake together, what a special memory. And thank you for sharing the photos, the cheesecake looks absolutely beautiful!
Hello! Can i bake it without the watering part?
Yes, you can bake it without a water bath, but the texture may be slightly denser and there’s a higher risk of cracks.
hello !! GREAT CAKE . I have question do u plannig to make ” cheesecake lavender cake with white chocolate recipe?
I want to add that your videos makes me cook and love baking. I never thought I could do this but..thanks to you ❤ I m good cook . Thank you for your work
this recipe is golden. making this for Christmas Eve . thank you. looks fantastic. taste fantastic.
What size spring form pan?
As mentioned in the recipe, 9-inch (23-24cm).
Thank you! I read it fast right before heading to store. I will read it thoroughly before I attempt this delicious cheesecake. Wish me luck! This will be my first time attempting to make one instead of buying one.
Unsalted pistachios for the paste but what about the cheese cake batter???????
Same. You use pistachio paste for the batter as well.
Thank you for answering so quickly. This was a last minute thing and will be my very first cheesecake. I wrote down the amount of pistachios for the cheese cake itself and then clicked on the paste recipe and wrote that amount down as well not realizing in my rush what I did. I always add a little extra stress on the holidays at the last minute haha
Hi! Can I do this recipe in a square pan to make bars?
Yes, use an 8-inch (20cm) square pan.
Hi! This looks so good! I’m wondering if I can sub the pistachio paste for some pistachio cream that I have, or if it needs to be the paste?
Thanks!
What kind of pistachio cream? is it 100% pistachios? or with added sugar?
Hi, also wondering this question. I have pistachio cream which I would like to sub the pistachio paste for (if possible). Can I do this and do I need to amend any of the other ingredients?
Thank you
Hi,
This pistachio cream contains only 20% pistachios (according to the image you’ve attached).
I recommend using pure pistachio paste made with 100% pistachios.
If you can’t find it or make it at home, you can try using this pistachio cream; however, I can’t guarantee the results.
Hey, what size is the springform in this recipe? I want to make a small cheesecake, so I’ll probably need to adjust the quantities.
9-inch (23cm) springform pan.
Zatím nejlepší.
Hi,
I have one question, in direction 5:
When I bake the cheesecake, what is the oven temperature at this stage of preparation?
325°F (160°C).
when using store bought pistaccio paste, should I take 400g or less?
It’s in the recipe. 180 grams for the filling and 45 grams for the topping.
Second time making this today. A hit in our family.
Love cheesecake. Wish there was some way to print off the recipe. It’s a lot of hand writing.
You easily can print the recipe. Just click the print icon on top of the page under the video.
Is the pistachios with or without added salt?
Without.
We liked the cheesecake, but what do I do with the tablespoon of milk?
Glad you liked it 🙂
You add the milk to the biscuit crumbs (with the melted butter) to make a smoother crust.
without you have to blanch them so even if they add salt it would come off when you blanch
Amazing cheesecake. My wife is a pistachio lover and she said this is the best cheesecake she ever had!
Hi,
Glad you guys loved the cheesecake.
This came was amazing a few months ago, I came back now to make cupcakes version for the holiday
it’s absolutely fabulous nothing like it I made it the first time for my grandson’s birthday everybody went crazy it was a lot of work to make the taste and all but it was worth it