Easy No-Bake Pistachio Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: no bake pistachio cheesecake, easy cheesecake recipe, pistachio dessert, no bake dessert, creamy pistachio cheesecake
