Name: No Bake Chocolate Pistachio Cheesecake Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 5 h
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 love rich chocolate desserts with a Middle Eastern twist, you’re going to be obsessed with this No Bake Chocolate Pistachio Cheesecake Recipe. It combines creamy pistachio, luscious chocolate, and a crispy kataifi layer for a truly unforgettable treat.

A round gray baking pan holds two layers before baking. The bottom layer covers the entire pan with thin, pale green noodles forming a textured bed. On top, a shiny, smooth, thick dark brown liquid layer is poured, not yet spreading to the edges, creating a clear color contrast between the green noodles and brown sauce. The pan sits 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 Chocolate Pistachio Cheesecake Recipe
Top Tip
How to Serve No Bake Chocolate Pistachio Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No Bake Chocolate Pistachio Cheesecake Recipe

Why You'll Love This Recipe

This no bake cheesecake quickly became one of my favorites because it’s indulgent yet effortless — perfect for impressing guests or treating yourself without turning on the oven.

No baking required: Saves time and keeps your kitchen cool in any season.
Layered textures: Crunchy kataifi meets smooth chocolate and creamy pistachio — every bite delights.
Middle Eastern inspired: A unique flavor combo that’s hard to find in typical desserts.
Make-ahead friendly: Chill it overnight for stress-free entertaining and deepened flavors.

Ingredients & Why They Work

There are a few special ingredients here that really elevate this cheesecake. When shopping, look for good quality pistachio cream — you can find it pre-made or whip up your own. And don’t skip the kataifi; its crispy texture is the magic crunch layer you’ll want.

Flat lay of a small stack of round chocolate creme cookies with visible cream filling, melted unsalted butter in a small white ceramic bowl, a neat pile of delicate shredded kataifi pastry strands, a separate small white bowl with softened unsalted butter, a dollop of smooth pale green pistachio cream in a small white bowl, a pinch of coarse salt sprinkled beside, a small white bowl filled with thick heavy cream, a few solid chunks of glossy dark chocolate, a smooth mound of creamy white cream cheese, a small white bowl containing granulated sugar crystals, a white ceramic bowl with a splash of vanilla extract, and another pinch of salt in fine grains arranged symmetrically, all placed 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 form the perfect chocolate cookie crust, adding a sturdy base with familiar flavor.
Unsalted butter: Used to bind the crust and toast the kataifi, it brings richness without overpowering flavors.
Shredded kataifi: This shredded phyllo dough crisps up beautifully, giving a crunchy Middle Eastern flair.
Pistachio cream: Creamy, nutty, and slightly sweet, it features both in the crunchy layer and luscious topping.
Heavy cream: Whipped to lightness, it makes the cheesecake silky and airy.
Dark or semi sweet chocolate: Melts smoothly into the cheesecake filling for deep chocolate richness.
Cream cheese: The cheesecake’s creamy base — be sure it’s room temperature for the best texture.
Granulated sugar: Adds just the right sweetness to balance chocolate and nuts.
Vanilla extract: A subtle note that rounds out the flavors.
Salt: Enhances all the flavors and balances sweetness perfectly.
Heavy whipping cream (chilled): Whipped into the pistachio topping for a light, fresh finish.

📝

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 things about this No Bake Chocolate Pistachio Cheesecake Recipe is how easily you can make it your own. Whether you're craving a nutty twist or want to add a touch of seasonal flavor, there’s plenty of room to experiment and bring your unique flair to this indulgent dessert.

Variation: I love swapping the pistachio cream for almond or hazelnut cream for a different nutty note. It still pairs beautifully with the chocolate and adds a fresh dimension to the cheesecake.
Dietary Adjustments: For a lighter version, try using reduced-fat cream cheese and whip coconut cream instead of heavy cream. It's still wonderfully creamy but a bit easier on the calories.
Seasonal Twist: Add a hint of orange zest to the chocolate ganache for a bright, citrus aroma that complements the chocolate and pistachio in a surprising yet delightful way.
Presentation Tips: Top with chopped roasted pistachios or a drizzle of caramel sauce to elevate the look and texture just before serving. Fresh berries also add a pop of color and freshness.

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

The image shows a single slice of a layered cake on a white plate with a white marbled background. The cake slice has four clear layers: the top and bottom layers are dark brown and look moist and dense, the second layer from the top is a light green color with a crumbly texture, and the third layer is a thick, smooth pale green cream. The whole cake is covered with a shiny swirl of chocolate and light green cream on top, with some small green sprinkles scattered around the edges. The slice is cut out from the whole cake, showing the neat layers inside. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Chocolate Cookie Crust

Start by crushing 25 chocolate creme cookies into fine crumbs. You can use a food processor for speed, or place them in a sealed bag and crush with a rolling pin if you prefer a bit more texture. Then, stir in 5 tablespoons of melted unsalted butter until every crumb is coated. Press this mixture firmly and evenly into the base of your springform pan—this sets the foundation for your cheesecake. Pop it into the fridge while you prepare the next layer; chilling the crust helps it hold together nicely later.

Step 2: Toasting the Kataifi & Mixing in the Pistachio Cream

Melt 4 tablespoons of unsalted butter in a skillet over medium heat, then add 3 cups of shredded kataifi and a pinch of salt. Stir constantly—this helps the kataifi become perfectly crisp and golden without burning. Once toasted, let it cool just enough to handle, then fold in ½ to ⅔ cup pistachio cream until the strands are evenly coated. Spread this crunchy, nutty layer gently over the chilled cookie crust and refrigerate to let it set. This unique kataifi layer adds such a delightful texture contrast.

Step 3: Preparing the Luxurious Chocolate Cheesecake Filling

Gently heat 1 cup of heavy cream until just about to simmer—watch closely to avoid boiling. Pour the hot cream over 200g of chopped dark or semi-sweet chocolate and let it sit for a minute to melt. Stir until smooth and silky, forming a rich ganache. In a large bowl, beat 24 oz of room temperature cream cheese with ½ cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt until creamy and smooth. Gradually fold in your cooled chocolate ganache for that deeply satisfying chocolate flavor in every bite.

Step 4: Whipping and Folding to Perfection

In a clean bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form—it should be light and fluffy. Carefully fold this whipped cream into your chocolate cream cheese mixture, preserving the airy texture that makes the cheesecake so luscious and light. This technique is what transforms the filling into a dreamy consistency you’ll love.

Step 5: Assembling and Chilling the Cheesecake

Pour the chocolate cheesecake filling gently over the chilled kataifi layer, smoothing the top with a spatula for a clean finish. Refrigerate for at least 4 hours or preferably overnight. This chilling time is crucial—it allows the cheesecake to set and develop those rich, melded flavors that make every slice extraordinary.

Step 6: Creating the Light Pistachio Cream Topping

Whip the chilled 1 cup of heavy whipping cream until soft peaks form. Gently fold in ½ to ⅔ cup pistachio cream to create a luscious pistachio whipped topping. Spread or pipe this elegantly over your set cheesecake just before serving—this final layer adds a smooth, nutty finish that ties all the layers together beautifully.

Step 7: Serving Your Masterpiece

Release the cheesecake carefully from the springform pan. For clean, neat slices, warm your knife under hot water and dry it before cutting. Serve chilled, garnished with extra crushed pistachios or a sprinkling of chocolate shavings if you like. Each bite celebrates the rich chocolate, crunchy kataifi, and creamy pistachio in perfect harmony—truly a dessert to impress and savor.

Top Tip

These tips will help you master the No Bake Chocolate Pistachio Cheesecake Recipe with confidence and ensure every bite is as perfect as the first.

Room Temperature Ingredients: I always make sure the cream cheese is at room temperature before mixing—it makes the filling so smooth and lump-free.
Kataifi Crispiness: Stirring the kataifi constantly while browning it helps achieve that perfect crunch without burning, a trick I learned after a few trial runs.
Folding Technique: Gently folding whipped cream into the chocolate mixture preserves the light texture of the cheesecake—vigorous stirring just won't do!
Warm Knife for Slicing: To get clean, neat slices, I warm my knife under hot water, dry it off, and repeat after each cut—this simple step makes all the difference.

How to Serve No Bake Chocolate Pistachio Cheesecake Recipe

The dessert is a round, multi-layered cake on a white marbled cake stand with a wooden base, with a slice being lifted by a copper cake server held by a woman's hand. It has four visible layers: a dark brown crumbly bottom layer, a thin greenish crunchy layer above it, a thick pale green creamy middle layer, and a shiny dark chocolate layer on top with white chocolate swirls and sprinkled green nut bits. The chocolate topping slightly drips down the sides, and the cake is sliced into even pieces. The background has a soft beige tone and a small white dish with green cream sits in the back. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Try topping your cheesecake slices with extra crushed pistachios or a dusting of cocoa powder for an elegant finish. Chocolate shavings or a drizzle of melted dark chocolate are also beautiful and delicious options to highlight the chocolate pistachio flavors.

Side Dishes

This cheesecake pairs wonderfully with lightly brewed mint tea or cardamom coffee to balance its richness. Fresh fruit such as raspberries or pomegranate seeds add a refreshing contrast and make for a colorful presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake covered tightly in the refrigerator for up to 4 days. Keeping it chilled maintains the creamy texture and prevents the kataifi layer from becoming soggy.

Freezing

You can freeze the cheesecake for up to 1 month. Wrap it well in plastic wrap and then in foil to avoid freezer burn. Thaw it overnight in the refrigerator before serving to preserve its delicate texture.

Reheating

This is a no bake dessert best served chilled, so reheating isn’t recommended. Just allow the cheesecake to thaw completely in the fridge after freezing, then slice and enjoy cold for the full flavor experience.

Frequently Asked Questions:

Can I use a different type of nut cream instead of pistachio cream?

Yes, you can substitute with almond cream or hazelnut spread, although the signature Middle Eastern pistachio flavor is what makes this cheesecake unique and delightful.

Is kataifi dough necessary for the crunchy layer?

While kataifi adds the best authentic crunch, shredded phyllo dough is a good alternative if kataifi is unavailable. Just make sure it's toasted well for crispiness.

How long should I chill the cheesecake before serving?

For the best texture and flavor, chill your cheesecake for at least 4 hours, but ideally overnight to allow it to set fully.

What type of chocolate works best for the filling?

Dark or semi-sweet chocolate with good quality gives the richest flavor. Avoid using milk chocolate to keep the balance between richness and the pistachio cream.

Final Thoughts

Making this No Bake Chocolate Pistachio Cheesecake Recipe is a joyful adventure into the flavors of the Middle East paired with creamy chocolate indulgence. With a little patience and care, you’ll have a show-stopping dessert that’s sure to impress and satisfy. Whether it’s a special occasion or a cozy weekend treat, this cheesecake always feels like a celebration on the plate. Happy baking (or rather, assembling)!