Description
This No-Bake Pistachio Cheesecake is a creamy, nutty dessert that requires no oven time. Featuring a crunchy graham cracker crust and a luscious pistachio-flavored filling made with instant pudding mix, cream cheese, and whipped topping, it’s an easy and elegant treat perfect for holidays or any special occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups cold whole milk
- 1 1/2 cups whipped topping or whipped cream
- 1/3 cup chopped roasted pistachios
Garnish
- Extra whipped cream
- Chopped pistachios
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moist. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust base. Place it in the refrigerator to chill while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese together with the powdered sugar until smooth and creamy. Add the instant pistachio pudding mix, vanilla extract, and almond extract, continuing to mix thoroughly.
- Incorporate milk: Slowly pour in the cold whole milk while beating the mixture. Continue to beat for about 2 to 3 minutes until the batter thickens to a creamy consistency.
- Fold in whipped topping and pistachios: Gently fold in the whipped topping and chopped roasted pistachios to maintain a light, airy texture while fully integrating the ingredients.
- Assemble and chill: Pour the pistachio filling over the chilled crust, smoothing the top evenly. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.
- Garnish and serve: Before serving, decorate the top with additional whipped cream and chopped pistachios for added texture and a beautiful presentation.
Notes
- For a stronger pistachio flavor, add 1 to 2 tablespoons of pistachio paste into the filling mixture.
- Ensure the cream cheese is fully softened to achieve a smooth, lump-free filling.
- This cheesecake can be prepared 1 to 2 days in advance and stored in the refrigerator, making it ideal for planning ahead.
