Luscious Pistachio Cake Cheesecake (No Graham Cracker Crust!)

This Pistachio Cake Cheesecake is the perfect dessert for anyone obsessed with pistachio flavor, creamy textures, and a hint of citrus brightness. It’s part moist pistachio cake, part smooth baked cheesecake, layered together into one decadent masterpiece. You’ll taste the buttery nuttiness of real pistachios, the tangy richness of cream cheese, and the subtle lemon notes that bring it all to life.

Unlike most cheesecake recipes, this one skips the graham cracker crust in favor of a layer of homemade pistachio cake that doubles as both base and mix-in. The result? A melt-in-your-mouth texture that feels luxurious and homey at the same time. This beauty bakes gently in a springform pan, rests overnight in the fridge, and slices cleanly into show-stopping layers. 

Why You’ll Love This Pistachio Cake Cheesecake

• Two desserts in one: A fluffy pistachio cake meets creamy cheesecake for the perfect texture contrast.
• Real pistachios, real flavor: No pudding mix here! Just ground pistachios, lemon, and pistachio extract for pure, nutty flavor.
• Beautiful presentation: Bakes up in distinct layers that look bakery-worthy straight from your fridge.
• Perfect make-ahead dessert: Needs to chill overnight, so it’s stress-free for parties or holidays.
• Rich, silky texture: The sour cream and full-fat cream cheese make the cheesecake velvety smooth without being heavy.

Ingredients Needed To Make This Pistachio Cake Cheesecake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

For the Pistachio Cake Base

• All-purpose flour (or 1:1 gluten-free flour)
• Sugar
• Unsalted butter, room temperature
• Ground pistachios
• Plain yogurt
• Milk
• Baking powder
• Baking soda
• Salt
• Eggs
• Lemon zest
• Lemon juice

For the Pistachio Cheesecake Layer

• Cream cheese, room temperature
• Sour cream
• Eggs
• Egg yolks
• Sugar
• Pistachio extract

Variations, Tips, and Substitutions

• No pistachio extract? Substitute almond extract or vanilla extract for a similar aromatic flavor.
• Skip the water bath: If you prefer not to use one, bake at 300°F for a bit longer and keep the oven door closed to avoid sudden temperature changes that cause cracks.
• Pistachio paste upgrade: Blend raw pistachios in a food processor with a splash of oil to make your own smooth paste. It adds depth and richness to both the cake and topping.
• Make mini cheesecakes: Divide the batter into lined muffin tins for individual servings (bake time will be shorter).

How To Make This Pistachio Cake Cheesecake

1. Make the cake base: Preheat the oven to 350°F and line the 9-inch springform pan with parchment paper. Beat butter and sugar until fluffy, then add eggs, yogurt, milk, lemon zest, and lemon juice. Whisk dry ingredients in a separate bowl, then combine with the wet mixture and fold in ground pistachios. Bake 20–25 minutes until a toothpick comes out clean. Let cool completely.
2. Form the crust: Once cool, crumble the cake gently and press half of it back into the bottom of the pan. Save the other half for later.
3. Prepare the cheesecake layer: Preheat oven to 325°F. Beat cream cheese until smooth and lump-free. Add sugar and sour cream; mix until silky. Add eggs and yolks one at a time, mixing on low speed until just combined. Stir in pistachio extract.
4. Assemble and bake: Pour ¾ of the cheesecake batter over the cake crust. Scatter the remaining pistachio cake crumbles into the batter, pressing them slightly down. Pour the rest of the cheesecake batter over the top and smooth the surface.
5. Bake gently: Wrap the springform pan in foil and place it in a roasting pan. Pour in hot water halfway up the sides to create a water bath—this helps prevent cracking. Bake for 55–65 minutes, until the center jiggles slightly but the surface looks set.
6. Cool and chill: Remove from oven and cool for 1 hour at room temperature. Then refrigerate for at least 8 hours, preferably overnight, to fully set.
7. Optional topping: Whip heavy cream to soft peaks, fold in a spoonful of pistachio butter or pistachio paste, and spread over the chilled cheesecake. Sprinkle with crushed pistachios or shaved white chocolate before slicing.

Commonly Asked Questions

Can I make this cheesecake ahead of time?

Yes! It actually tastes better after a full night in the fridge. The flavors meld beautifully, and the texture becomes extra creamy.

Get all the best baking tips!

Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.

GET ALL THE TIPS HERE →

Can I use store-bought pistachio paste instead of ground pistachios?

Absolutely. Use about ¼ cup of smooth pistachio paste in the cake batter for a more intense nutty flavor. Just reduce the butter slightly to balance the added fat.

What’s the best way to prevent cracking?

Use room-temperature ingredients, avoid overmixing the eggs, and bake the cheesecake in a water bath. Also, let it cool gradually. Sudden temperature changes can cause cracks.

How do I store leftovers?

Store covered in the refrigerator in an airtight container for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap and foil. Thaw overnight in the fridge before serving.

Can I add a topping or garnish?

Yes. Try whipped cream with pistachio butter, white chocolate ganache, or a sprinkle of crushed pistachios for a beautiful finish.

Pistachio Cake Cheesecake

This Pistachio Cake Cheesecake layers a moist pistachio cake with a creamy pistachio cheesecake, baked to perfection and chilled for a smooth, nutty, and elegant dessert!

No ratings yet

Print Recipe Pin Recipe

Servings 12

Equipment

• stand or hand mixer
• Two mixing bowls
• 9-inch springform pan
• Baking Sheet
• Parchment paper
• Spatula

Ingredients

  

1x2x3x

Pistachio Cake Base (Baked First)

• 1 ¼ cups 1:1 gluten-free flour or all-purpose flour
• ⅔ cup sugar
• ½ cup unsalted butter room temperature
• ¾ cup unsalted ground pistachios
• ½ cup plain unsweetened yogurt
• 2 tbsp milk
• 1 tsp baking powder
• ⅓ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ tbsp lemon zest
• 2 tbsp lemon juice

Pistachio Cheesecake Layer

• 24 oz cream cheese room temperature
• 12 oz sour cream
• 2 eggs
• 2 egg yolks
• 1 ⅔ cups sugar
• 1 tsp pistachio extract

Shop Ingredients on Jupiter

Instructions

 

Step 1: Bake the Pistachio Cake

• Preheat oven to 350°F. Line the 9-inch springform pan with parchment paper.
• In a mixing bowl, beat butter and sugar for 3 minutes until light and fluffy.
• Mix in eggs one at a time, then add yogurt, milk, lemon zest, and lemon juice.
• In another bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet and mix until just combined.
• Pour into the springform pan and bake 20–25 minutes, or until a toothpick comes out clean.
• Let cake cool completely.

Step 2: Press Half of the Cake into the Pan as the Crust

• Once cooled, remove the cake from the pan.
• Crumble the cake gently, and press HALF firmly back into the bottom of the springform pan to form the crust.
• Reserve the remaining half for the cheesecake mixture.

Step 3: Prepare the Pistachio Cheesecake Layer

• Preheat oven to 325°F.
• Beat cream cheese until smooth.
• Mix in sugar and sour cream until completely silky.
• Add eggs and egg yolks — mix until just incorporated, do not overmix.
• Stir in pistachio extract.

Step 4: Assemble & Bake

• Pour ¾ of the cheesecake batter over the cake crust.
• Scatter the remaining pistachio cake crumbles into the batter, gently pressing them in.
• Pour the remaining cheesecake batter over top and smooth.
• Bake for 55–65 minutes, center should jiggle slightly, but surface should not look glossy.
• Let rest 1 hour at room temperature, then refrigerate at least 8 hours or overnight.

Optional Topping

• Finish with a silky pistachio cream layer and crushed pistachios over the chilled cheesecake.

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

This Pistachio Cake Cheesecake is creamy, nutty, and just the right amount of fancy without being fussy. It starts with a soft pistachio cake base, layered with silky cheesecake that’s kissed with lemon and real pistachio flavor. Once it chills overnight, the textures mingle into something unbelievably smooth and rich, with a subtle tang from the cream cheese and a hint of sweetness from the nuts.