Pistachio Cheesecake Recipe
This delightful Pistachio Cheesecake features a crunchy vanilla wafer crust with a creamy pistachio-flavored filling, topped with fluffy homemade whipped cream and optional chopped pistachios for an extra nutty crunch. Perfectly chilled for a luscious dessert that’s both visually appealing and delicious.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vanilla Wafer Crust
- 2 ½ cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Pistachio Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 teaspoon vanilla extract
- 1 teaspoon pistachio extract
- ½ cup powdered sugar
- 2 cups heavy cream
Whipped Cream Topping
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- Chopped pistachios, for decoration (optional)
Instructions
- Prepare Vanilla Wafer Crust: In a bowl, combine vanilla wafer crumbs, granulated sugar, salt, and melted butter. Stir thoroughly to create an even mixture.
- Form the Crust: Pour the crumb mixture into a cheesecake or springform pan lined with parchment paper on the bottom. Using a flat-bottomed measuring cup or glass, gently press crumbs along the bottom and up the sides. Press firmly to ensure the crust holds together.
- Chill the Crust: Place the crust in the refrigerator and chill for 30 minutes until firm.
- Make Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese using an electric hand mixer on medium speed until smooth. Add instant pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar, mixing on low speed until fully combined. Scrape the bowl sides and bottom to ensure even mixing.
- Whip Cream into Filling: Pour in 2 cups of heavy cream, start mixing on low speed until combined, then increase to medium-high speed. Whip until the mixture becomes light, fluffy, and smooth.
- Assemble Cheesecake: Spoon the pistachio cheesecake filling into the chilled vanilla wafer crust. Use an offset spatula to smooth the surface evenly.
- Chill Cheesecake: Refrigerate the assembled cheesecake for at least 6 hours or overnight to set properly.
- Prepare Whipped Cream Topping: In a mixing bowl, combine 1 ½ cups heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or stand mixer with whisk attachment, whip on medium-high speed until stiff peaks form. The whipped cream should be soft, smooth, and hold its shape.
- Decorate Cheesecake: Spread or pipe the whipped cream on top of the chilled cheesecake using an offset spatula or piping bag. Sprinkle with chopped pistachios if desired for garnish.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Chilling the crust and cheesecake for the recommended times helps achieve the best texture.
- Pistachio extract can be found in specialty stores or online if unavailable locally.
- For a firmer crust, you can bake the crust at 350°F for 8-10 minutes before chilling, though this recipe is no-bake for the crust.
- Keep the cheesecake refrigerated until ready to serve to maintain freshness.
- This cheesecake tastes best when served chilled on the day after preparation.
Keywords: Pistachio cheesecake, no bake cheesecake, pistachio dessert, creamy cheesecake, vanilla wafer crust, whipped cream topping
Find it online: https://victoriablair.com/pistachio-cheesecake-recipe/
