Description
This No-Bake Pistachio Cheesecake is a creamy, easy recipe packed with nutty pistachio flavor, a buttery graham cracker crust, and a light, fluffy filling that makes it perfect for dessert ideas, holiday treats, dinner party desserts, easy recipe planning, and make-ahead food ideas.
Ingredients
1 3/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, softened
1 3.4 ounce box instant pistachio pudding mix
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cups cold heavy whipping cream
1/3 cup chopped pistachios
1 cup whipped cream, for topping
Instructions
1. Stir together the graham cracker crumbs, melted butter, and granulated sugar until the crumbs are evenly coated.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan and refrigerate while you make the filling.
3. Beat the softened cream cheese in a large bowl until completely smooth.
4. Add the pistachio pudding mix, powdered sugar, and vanilla extract, then beat until creamy and fully combined.
5. In a separate bowl, whip the cold heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the pistachio mixture until no streaks remain.
7. Spoon the filling over the chilled crust and smooth the top evenly.
8. Cover and refrigerate for at least 6 hours or overnight until fully set.
9. Top with whipped cream and chopped pistachios before slicing and serving.
Notes
Chill overnight for the cleanest slices and the best overall texture.
Use full-fat cream cheese for the richest and most stable filling.
Freeze the cheesecake for 20 minutes before slicing if you want extra neat edges.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 20g
- Sodium: 300mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg