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No Bake Pistachio Cheesecake

A perfect slice of no bake pistachio cheesecake with a thick, light green filling and a dark crust, topped generously with chopped pistachios.
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Make this creamy, easy no bake pistachio cheesecake using simple ingredients. This refrigerated cheesecake sets perfectly without turning on your oven.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 1 teaspoon pistachio extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/2 cup finely chopped pistachios (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until combined.
  3. Add flavor: Mix in the instant pistachio pudding mix and pistachio extract until the mixture is smooth and uniform in color.
  4. Whip the cream: In a separate, chilled bowl, beat the cold heavy whipping cream until stiff peaks form.
  5. Combine: Gently fold the whipped cream into the cream cheese mixture in two additions until just combined. Do not overmix.
  6. Assemble: Pour the pistachio cheesecake filling over the chilled crust and spread it evenly.
  7. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Serve: Before serving, carefully remove the sides of the springform pan. Sprinkle the top with finely chopped pistachios.

Notes

  • For a richer pistachio flavor, you can substitute 1/4 cup of the heavy cream with pistachio-flavored coffee creamer when whipping the cream.
  • If you do not have a springform pan, line a 9-inch pie dish with plastic wrap before pressing in the crust.
  • This recipe relies on the chilling time to set the filling; do not rush the refrigeration process for the best creamy texture.

Nutrition

Find it online: https://cookingbycarla.com/no-bake-pistachio-cheesecake/