Lemon Pistachio No Bake Cheesecake

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  • Servings





  • 1 cup Wonderful Pistachios No Shells Lightly Salted, crushed
  • 1 cup graham cracker crumbs
  • 1 Wonderful Seedless Lemon, zested
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened


  • 1 cup heavy cream (keep refrigerated until you’re about to use it)
  • 1/3 cup sour cream
  • 16 oz. cream cheese
  • 1 cup confectioners’ sugar
  • 3 tablespoons Wonderful Seedless Lemon juice
  • 1 Wonderful Seedless Lemon, zested
  • 1 teaspoon vanilla


  1. For the base: In a bowl, combine the crushed Wonderful Pistachios, graham cracker crumbs, zest from one Wonderful Seedless Lemon, brown sugar, and butter. Press the mixture into the bottom of a 9" springform pan and set aside.
  2. For the filling: In a bowl of a stand mixer, use the whisk attachment and whip the heavy cream on medium until stiff peaks form. Set aside.
  3. In a blender or food processor, combine the sour cream, cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla. Fold this mixture into the whipped cream until combined.
  4. Spread the cheese filling into the pan with the base and refrigerate for 2 to 3 hours to allow it to fully set.
  5. Top with pistachios and candied lemon peels and enjoy!

In This Recipe

Wonderful® Seedless Lemons

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