This No Bake Pistachio Cake with cherries is a refreshing, creamy and easy no bake dessert that is perfect for any occasion. If you love pistachio desserts and no bake cakes, this recipe will quickly become one of your favorites.
The cake is made with a simple biscuit base, a layer of cooked cherries, a creamy pistachio vanilla cream made with cream cheese, and a smooth white chocolate pistachio ganache on top. The combination of pistachio, cherries and white chocolate creates a perfectly balanced dessert that is creamy, fruity and not too sweet.
No bake cakes are perfect when you want to make an easy dessert without using the oven. They are great for birthdays, holidays, family gatherings or warm days when you want a refreshing and creamy cake. If you like easy no bake desserts, you can also check some other no bake recipes and learn more about no bake desserts and how they work.
This creamy pistachio cake has a perfect combination of textures and flavors. The biscuit base is slightly crunchy, the cherry layer adds freshness and a light sour flavor, while the pistachio cream layer is smooth, creamy and rich. The white chocolate pistachio ganache on top gives the cake a beautiful finish and extra pistachio flavor.
One of the best things about this no bake pistachio cake is that it can be made in advance, which makes it perfect for parties, birthdays and special occasions. The cake needs a few hours to chill in the refrigerator, so it is a great make ahead dessert.
If you enjoy creamy desserts and fruit layers in cakes, you might also like my other recipes like Soft Cinnamon Rolls and Blueberry Rolls. You can also read more about pistachios and their flavor and origin here.
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Quick Recipe Info
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 40 minutes
- Servings: 16 slices
- Course: Dessert
- Method: No Bake
Ingredients You’ll Need
This No-Bake Pistachio Cherry Cake combines a buttery cookie crust, tangy cherry filling, creamy pistachio layer, and smooth white chocolate pistachio ganache.
Crushed cookies: Create a firm and slightly crunchy base. Graham crackers, digestive biscuits, or another plain cookie can be used.
Butter: Holds the cookie crumbs together and helps the crust remain firm after chilling.
Milk: Add only enough to make the crust mixture easy to press into the pan.
Cherries: Fresh or frozen pitted cherries provide a fruity and slightly tart layer that balances the sweet pistachio cream.
Sugar: Sweetens both the cherry filling and vanilla pistachio cream.
Cornstarch: Thickens the cherry mixture so it creates a stable, sliceable layer.
Instant vanilla cream powder: Creates the thick and creamy base for the pistachio filling. Use a product intended to be mixed with cold milk.
Vanilla: Adds a warm flavor that complements the cherries, pistachios, and white chocolate.
Pistachio cream: Gives the filling and ganache their rich pistachio flavor and beautiful color.
Heavy cream: Makes the pistachio filling smoother and creates a creamy ganache.
White chocolate: Gives the ganache sweetness, structure, and a silky texture.
Chopped pistachios: Add crunch, color, and an elegant decorative finish.
How to Make No Bake Pistachio Cake
1. Make the Cookie Crust
First, place the crushed cookies into a large mixing bowl. Pour the melted butter over the crushed cookies and mix everything well until the mixture is evenly combined and looks like wet sand.
This cookie crust is the base of the no bake pistachio cake and it gives a firm and slightly crunchy layer that holds the creamy pistachio filling perfectly.
Once the cookie and butter mixture is ready, transfer it into a cake pan. Spread the mixture evenly across the bottom of the pan and press it firmly using a spoon or the bottom of a glass. Make sure the crust is compact and even so the layers of the pistachio cake hold nicely after chilling.
Place the crust in the refrigerator while you prepare the next layer of this no bake pistachio cake.
2. Make the Cherry Layer
To make the cherry layer for this no bake pistachio cake, place the cherries in a saucepan and add sugar. Cook the cherries over medium heat until they start to soften and release their juices.
In a small bowl, mix cornstarch with a little water to make a smooth mixture. Once the cherries start boiling, slowly add the cornstarch mixture while stirring constantly. Continue cooking for a few minutes until the cherry mixture thickens and becomes a smooth cherry cream.
This cherry layer adds freshness and a slightly sour flavor that perfectly balances the creamy pistachio filling in this pistachio cherry cake.
While the cherry cream is still hot, pour it directly over the cookie crust and spread it evenly using a spoon or spatula. Make sure the layer is even and smooth.
Let the cherry layer cool completely before adding the pistachio cream layer. This is very important so the layers of the no bake pistachio cake stay separated and the cake holds its shape when sliced.
3. Vanilla Pistachio Cream Layer
In a large bowl, pour cold milk and add the vanilla cream powder. Mix with a hand mixer for a few minutes until the cream becomes thick, smooth and creamy.
Once the vanilla cream is ready, add pistachio cream and heavy cream, then mix everything again until the mixture becomes smooth and evenly combined. The pistachio cream gives this no bake pistachio cake its rich pistachio flavor and beautiful color.
Make sure the cherry layer is completely cooled before adding the pistachio cream layer. This helps keep the layers separate and makes the pistachio cake easier to slice later.
Pour the vanilla pistachio cream over the cooled cherry layer and spread it evenly using a spatula. Smooth the top and place the cake back in the refrigerator while you prepare the pistachio ganache.
This creamy layer is the main part of the pistachio dessert and gives the cake its smooth, creamy texture.
4. Make the Pistachio Ganache
To make the pistachio ganache, pour the heavy cream into a small saucepan and add the chopped white chocolate. Add the pistachio cream and place the saucepan on very low heat.
Stir constantly until the chocolate melts and the ganache becomes smooth and fully combined. Be careful not to overheat the ganache so the chocolate does not burn.
Once the ganache is smooth and melted, remove it from the heat and let it cool for a few minutes. The ganache should still be pourable but not too hot.
5. Assemble the Cake
When the ganache has cooled slightly, pour it over the pistachio cream layer and spread it evenly across the cake using a spatula. Smooth the surface carefully and make sure the ganache is evenly distributed so every slice of this no bake pistachio cake has a smooth and creamy top layer.
Decorate the edges of the cake with chopped pistachios for extra texture, flavor and a beautiful finish. The pistachios not only make the cake look more decorative, but they also add a nice crunch that pairs perfectly with the creamy pistachio filling and cherry layer.
Place the cake in the refrigerator and let it chill for at least 4 hours. For best results, leave the cake in the refrigerator overnight. This helps the layers set properly and makes the no bake pistachio cake easier to slice.
This pistachio cake tastes even better the next day when all the layers are fully set and the flavors combine perfectly.
6. Slice and Serve
Once the cake is fully chilled, remove it from the refrigerator and carefully remove the cake ring or pan. Slice the cake and enjoy every bite of this creamy, refreshing and delicious pistachio dessert.
This no bake pistachio cake is perfect for special occasions, holidays, birthdays or anytime you want a beautiful and creamy pistachio cake that everyone will love.
Storing and Freezing
This no bake pistachio cake should be stored in the refrigerator because of the creamy layers. Keep the cake covered or in an airtight container so it does not absorb other smells from the refrigerator.
The cake can be stored in the refrigerator for up to 3 to 4 days, and it will stay creamy and delicious. In fact, this pistachio cake often tastes even better the next day after the flavors have fully combined.
If you want to freeze the cake, you can freeze it without the pistachio decoration on top. Wrap the cake well in plastic wrap and place it in an airtight container before freezing. The cake can be frozen for up to 1 month.
To serve, thaw the cake slowly in the refrigerator for a few hours before slicing and serving.
Frequently Asked Questions
Can I use a different fruit instead of cherries?
Yes, you can replace cherries with raspberries, strawberries or blueberries. Berries work very well with pistachio flavor and will still give you a delicious no bake pistachio cake.
What cookies are best for the crust?
Digestive biscuits, graham crackers or tea biscuits work best for the crust. Any plain cookies that crush easily will work well for this no bake pistachio cake.
Can I make this cake without white chocolate ganache?
Yes, you can skip the ganache and simply decorate the cake with whipped cream and chopped pistachios. The cake will still be creamy and delicious.
How do I get clean cake slices?
For clean slices, use a sharp knife and wipe the knife with a warm, wet towel after each cut. This helps keep the layers clean and smooth when slicing the pistachio cake.
Can I make this cake in a different pan size?
Yes, you can make this cake in a smaller or larger pan. If you use a smaller pan, the cake will be taller, and if you use a larger pan, the cake will be thinner.
Watch the Full No Bake Pistachio Cake Video
Nutrition per serving
Calories: approximately 420 kcal
Carbohydrates: approximately 45 g
Protein: approximately 6 g
Fat: approximately 24 g
Sugar: approximately 28 g
These nutritional values are estimates and may vary depending on the ingredients and brands used.
Conclusion
This no bake pistachio cake is a creamy, refreshing and easy dessert that is perfect for any occasion. The combination of a cookie crust, cherry layer, vanilla pistachio cream and pistachio ganache creates a beautiful layered cake that looks impressive and tastes amazing.
This pistachio cake is perfect for birthdays, holidays, family gatherings or anytime you want a creamy pistachio dessert that everyone will love. Since this is a no bake pistachio cake, it is very easy to prepare and does not require an oven, which makes it a perfect make ahead dessert.
If you love pistachio desserts and easy no bake cakes, this recipe is definitely one you should try.
No-Bake Pistachio Cherry Cake
Ingredients
Equipment
Method
- Prepare the pan: Line the bottom of a 10-inch springform pan with parchment paper. Lightly grease the sides or line them with acetate cake film if desired.
- Make the cookie crust: Place the crushed cookies in a large mixing bowl. Add the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Add the milk one tablespoon at a time, using only enough for the mixture to hold together when pressed.
- Form the crust: Transfer the cookie mixture to the prepared pan. Spread it evenly across the bottom and press it down firmly using the back of a spoon or the bottom of a glass. Refrigerate the crust while preparing the cherry layer.
- Cook the cherries: Place the pitted cherries and sugar in a medium saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries soften and release their juices.
- Thicken the cherry cream: Mix the cornstarch and cold water in a small bowl until completely smooth. Slowly pour the slurry into the simmering cherries while stirring constantly. Cook for another 1–2 minutes, or until the mixture thickens.
- Add the cherry layer: Remove the cherry mixture from the heat and let it cool for 5–10 minutes so it is no longer piping hot. Spread it evenly over the chilled cookie crust. Allow the cherry layer to cool completely before adding the pistachio cream.
- Prepare the vanilla cream: Add the cold milk, instant vanilla cream powder, sugar, and vanilla sugar or extract to a large mixing bowl. Beat with an electric mixer according to the cream powder package directions, or until thick, smooth, and creamy.
- Add the pistachio flavor: Add the pistachio cream and heavy cream to the vanilla mixture. Beat briefly until the cream is smooth and evenly combined.
- Add the pistachio layer: Spoon the vanilla pistachio cream over the completely cooled cherry layer. Spread it evenly and smooth the surface with an offset spatula. Return the cake to the refrigerator.
- Prepare the ganache: Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour it over the chocolate and let it stand for 2 minutes.
- Finish the ganache: Stir the white chocolate and cream until completely smooth. Add the pistachio cream and stir until evenly combined. Let the ganache cool for several minutes until it is still pourable but no longer hot.
- Decorate the cake: Pour the ganache over the pistachio cream layer and spread it evenly. Decorate the top or edges with chopped pistachios.
- Chill: Cover the cake and refrigerate it for at least 4 hours. For the cleanest slices and best texture, chill it overnight.
- Slice and serve: Carefully remove the springform ring. For clean slices, dip a sharp knife in hot water and wipe it dry before every cut. Keep the cake refrigerated until serving.
Notes
- Use a 10-inch or 26 cm springform pan. A 9-inch pan measures approximately 23 cm and will produce a taller cake.
- The vanilla cream powder must be an instant product designed to thicken when mixed with cold milk.
- Add the milk to the cookie crust gradually. The exact amount depends on the type of cookies used.
- Frozen cherries can be used without thawing, but they may require a few additional minutes of cooking.
- The cherry layer must be completely cool before the pistachio cream is added.
- Do not pour hot ganache over the cream layer because it may soften or melt the filling.
- Chill the cake overnight whenever possible for the firmest layers and cleanest slices.
- Store the cake covered in the refrigerator for up to 4 days.
- Freezing is not recommended because the creamy layers may change texture after thawing.