No Bake Pistachio Cheesecake Recipe

Introduction

This no bake pistachio cheesecake is a creamy, nutty dessert that’s perfect for warm days or when you want a fuss-free treat. With a crunchy graham cracker crust and a light pistachio-flavored filling, it’s sure to impress without turning on the oven.

Ingredients

• 1 ½ cups graham cracker crumbs
• 5 tablespoons butter, melted
• 24 ounces cream cheese
• 3.4 ounces instant pistachio pudding mix
• ¾ cup powdered sugar
• ½ teaspoon almond extract
• 2 cups heavy cream

Instructions

1. Step 1: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of an 8″ or 9″ round springform pan. Refrigerate for 30 minutes to set, or bake at 350°F for 5 minutes if you need to speed up the process.
2. Step 2: In a large mixing bowl, use an electric mixer to beat together the cream cheese, instant pistachio pudding mix, powdered sugar, and almond extract until smooth and well combined. Set aside.
3. Step 3: In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3 to 4 minutes.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.
5. Step 5: Spread the filling evenly over the chilled crust. Refrigerate the cheesecake for at least 6 hours, or up to 24 hours, before serving to allow it to set properly.

Tips & Variations

• For extra crunch, sprinkle chopped pistachios on top before serving.
• Substitute vanilla pudding mix for pistachio to change the flavor profile.
• Use a hand mixer or stand mixer to whip the cream for best results.
• If you want a firmer crust without baking, add a tablespoon of sugar and press firmly before chilling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To keep the crust crisp, avoid leaving it at room temperature for long periods. When ready to serve, you can let it sit at room temperature for 10-15 minutes for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a crushed cookie crust such as vanilla wafers or digestive biscuits for a different flavor.

Do I need to use a springform pan?

A springform pan is ideal for easy removal, but you can use any round pan lined with parchment paper to help lift the cheesecake out smoothly.

No Bake Pistachio Cheesecake Recipe

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★★★★★

4.7 from 113 reviews

This No Bake Pistachio Cheesecake is a creamy, dreamy dessert featuring a buttery graham cracker crust layered with a smooth pistachio-flavored cream cheese filling. Perfect for those craving a rich treat without turning on the oven, this cheesecake combines the nutty flavor of pistachios with a light, airy texture and hints of almond extract for an irresistible finish.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: Optional 5 minutes (for crust baking)
• Total Time: 6 hours 25 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• 5 tablespoons butter, melted

Filling

• 24 ounces cream cheese
• 3.4 ounces instant pistachio pudding mix
• ¾ cup powdered sugar
• ½ teaspoon almond extract
• 2 cups heavy cream

Instructions

1. Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs and melted butter thoroughly. Press this mixture firmly and evenly into the bottom of an 8″ or 9″ round Springform pan. Refrigerate for 30 minutes to allow it to set firmly. Alternatively, if you are short on time, bake the crust at 350°F (175°C) for 5 minutes before proceeding.
2. Make the cream cheese filling: In a large mixing bowl, use an electric mixer to beat the cream cheese, instant pistachio pudding mix, powdered sugar, and almond extract together until the mixture is smooth and fully combined. Set this filling aside for the next step.
3. Whip the heavy cream: In a separate bowl, whip the heavy cream on high speed using an electric mixer until stiff peaks form. This usually takes about 3 to 4 minutes and will give the cream a fluffy, airy texture.
4. Fold cream into filling: Gently fold the whipped heavy cream into the cream cheese mixture, being careful not to deflate the cream. Combine until well mixed and the filling is light and fluffy.
5. Assemble and chill: Spread the pistachio cream cheese filling evenly over the prepared graham cracker crust. Cover the cheesecake and refrigerate for at least 6 hours or up to 24 hours to allow it to set completely and develop flavor before serving.

Notes

• For a firmer crust texture, bake the graham cracker crust for 5 minutes at 350°F.
• You can garnish the cheesecake with chopped pistachios or a drizzle of white chocolate for added texture and decoration.
• Make sure to beat the heavy cream to stiff peaks for the best light and airy filling texture.
• Chilling time is essential to let the cheesecake set properly, so plan ahead.
• Use full-fat cream cheese and heavy cream for the creamiest results.

Keywords: No Bake Pistachio Cheesecake, pistachio dessert, no bake cheesecake, easy cheesecake, graham cracker crust, pistachio pudding dessert