Description
Indulge in the creamy and nutty goodness of this no-bake pistachio cheesecake. With a buttery graham cracker crust and a luscious pistachio-infused filling, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 (3.4-ounce) package instant pistachio pudding mix
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, whipped (or 8 ounces whipped topping)
- ½ cup chopped pistachios for garnish
Instructions
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
- Make the Filling: In a large mixing bowl, beat cream cheese until smooth. Add pistachio pudding mix, powdered sugar, and vanilla extract, and beat until fully combined. Fold in whipped cream until smooth and fluffy.
- Assemble the Cheesecake: Spread filling evenly over the crust, smoothing the top. Refrigerate for at least 4 hours, or until set.
- Garnish and Serve: Garnish with chopped pistachios before serving.
Notes
- You can make this in individual cups for single servings.
- For extra pistachio flavor, add a few drops of pistachio extract to the filling.
- This cheesecake freezes well for up to 2 months—thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25 g
- Sodium: 310 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
