Go Back

No Bake Cherry and Pistachio Cheesecake

A delicious no-bake cheesecake that combines tangy cream cheese, sweet cherry pie filling, and crunchy pistachios, making it perfect for warm days and gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham crackers, crushed Can substitute with animal crackers or vanilla cookies.
  • 4 tablespoons Butter, melted Provides richness to the crust.
For the cheesecake filling
  • 8 ounces Cream cheese, full fat Famous for its creamy texture.
  • 1/2 cup Sugar Plain white sugar works best.
  • 1 teaspoon Vanilla extract Enhances flavor depth.
  • 8 ounces Whipped topping Use to give an airy texture.
For the topping
  • 1 cup Cherry pie filling Can use fresh cherries if available.
  • 1/2 cup Pistachios, shelled Adds crunch and color.

Method
 

Preparation of the crust
  1. Crush the graham crackers in a bowl and combine with melted butter to form a sandy mixture.
  2. Press the mixture into the bottom of a pan evenly and chill in the refrigerator.
Preparation of the cheesecake filling
  1. In a mixing bowl, combine cream cheese, sugar, and vanilla until smooth.
  2. Fold in the whipped topping gently to maintain its fluffy texture.
  3. Spread the cheesecake filling over the chilled crust.
Topping and chilling
  1. Sprinkle the pistachios over the cheesecake filling.
  2. Spoon the cherry pie filling on top and spread it evenly.
  3. Cover and chill in the refrigerator for at least 3-4 hours, ideally overnight.

Notes

Store leftovers tightly covered in the fridge for up to 4-5 days. Avoid freezing.