Easy No-Bake Pistachio Cheesecake Recipe

Introduction

This Easy No-Bake Pistachio Cheesecake is a delightful dessert that combines creamy cheesecake with the subtle flavor of pistachio. It’s perfect for warm days when you don’t want to turn on the oven, yet still crave a rich and satisfying treat. Simple to prepare and wonderfully smooth, this cheesecake is sure to impress.

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-inch round Springform pan. Refrigerate for 30 minutes to set, or bake at 350°F for 5 minutes if you need a quicker crust.
2. Step 2: In a large bowl, use an electric mixer to beat together the cream cheese, pistachio pudding mix, powdered sugar, and almond extract until smooth and well combined.
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, being careful not to deflate the air in the whipped cream.
5. Step 5: Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 6 hours, or up to 24 hours, to allow the cheesecake to fully set before serving.

Tips & Variations

• Use block cream cheese for the best texture and flavor—avoid the spreadable kind.
• For extra crunch and color, garnish with chopped pistachios and a dollop of whipped cream before serving.
• You can swap the graham cracker crust for a golden Oreo or Nilla wafer crust, or use a store-bought crust to save time.
• Both 8-inch and 9-inch Springform pans work well; 8-inch yields a thicker crust and taller filling.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator. Reheat is not recommended as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of pistachio pudding mix?

While regular pudding can be used, the pistachio pudding mix adds distinct flavor and helps achieve the right texture. Consider adding a few drops of pistachio or almond extract if you substitute.

Is it necessary to chill the crust before adding the filling?

Chilling the crust helps it set firmly, which prevents it from becoming soggy once the filling is added. Baking the crust briefly is an alternative if you’re short on time.

Easy No-Bake Pistachio Cheesecake Recipe

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★★★★★

5 from 52 reviews

This easy no-bake pistachio cheesecake features a creamy pistachio-flavored filling made with instant pudding and cream cheese, set atop a buttery graham cracker crust. It’s a perfect make-ahead dessert that requires no baking, ideal for warm days or when you want a quick yet elegant treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes (optional baking of crust)
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

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

For the Filling:

• 24 ounces cream cheese (block, not spreadable)
• 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. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of an 8- or 9-inch round Springform pan to form an even crust layer. Place in the refrigerator for 30 minutes to set. Alternatively, for a quicker crust, bake in a preheated 350°F oven for 5 minutes and then cool.
2. Make the Pistachio Filling: 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 the mixture is smooth and fully combined with no lumps. Set this aside.
3. Whip the Heavy Cream: In a separate clean bowl, whip the heavy cream on high speed using an electric mixer until stiff peaks form, which should take about 3 to 4 minutes. This means the cream will hold its shape firmly when the beaters are lifted out.
4. Combine Mixtures: Carefully fold the whipped cream into the pistachio cream cheese mixture gently, using a spatula. Do this slowly to keep the whipped cream’s airiness intact, resulting in a light, fluffy cheesecake filling.
5. Assemble and Chill: Spread the completed filling evenly over the prepared graham cracker crust in the Springform pan. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours to allow the cheesecake to set properly.

Notes

• Store the cheesecake in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months for longer storage.
• Using a high-quality block cream cheese (not the spreadable kind) significantly improves the cheesecake’s texture and flavor.
• For garnish, add a dollop of whipped cream and a sprinkle of chopped pistachios before serving to enhance presentation and flavor.
• You can substitute the graham cracker crust with a crust made from golden Oreos or Nilla wafers, or use a store-bought crust to save prep time.
• The recipe works well with both 8-inch and 9-inch Springform pans; the 8-inch yields a thicker crust and deeper filling, while the 9-inch produces a slightly thinner crust and filling layer.

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