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No-Bake Pistachio Cheesecake

This creamy and dreamy No-Bake Pistachio Cheesecake is the perfect dessert for any occasion, combining the nuttiness of pistachios with a buttery crust.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Crushed graham crackers Digestive biscuits or Oreos can be alternative options.
  • 5 tablespoons Melted butter Coconut oil can be used for a dairy-free version.
For the Filling
  • 8 ounces Cream cheese Must be at room temperature for easy mixing.
  • 1 cup Heavy cream Coconut cream can be a dairy-free option.
  • 1 package Pistachio pudding mix Swap for vanilla pudding if preferred.
  • 1/2 cup Powdered sugar Provides sweetness without a gritty texture.

Method
 

Preparation
  1. In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well until crumbly and then press the mixture firmly into the bottom of a springform pan. Refrigerate while making the filling.
Making the Filling
  1. In a large bowl, beat the cream cheese until smooth. Add the pistachio pudding mix and powdered sugar, and mix until fully combined.
  2. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Assembly
  1. Spoon the filling over the prepared crust and smooth out the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serving
  1. Once set, carefully release the cheesecake from the springform pan. Slice into pieces and garnish with chopped pistachios or whipped cream if desired. Enjoy!

Notes

Chill your tools for extra fluffy whipped cream. Don't skip the fridge time to ensure a good texture. For fun, add food coloring to the filling or try different pudding flavors.