Description
A delicious and easy no-bake pistachio cheesecake that is perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 (3.4-ounce) package instant pistachio pudding mix
- 2 cups milk
- ½ cup chopped pistachios (for garnish)
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whisk together the instant pistachio pudding mix and milk until smooth and thickened, about 2 minutes.
- Gently fold the pistachio pudding mixture into the cream cheese mixture until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the pistachio mixture until no white streaks remain.
- Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
- Before serving, garnish with chopped pistachios on top. Release the sides of the springform pan and slice the cheesecake.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture.
- Substitute the pistachio pudding with vanilla or chocolate pudding for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 0mg
- Fat: 24g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Easy No-Bake Pistachio Cheesecake