Description
A creamy, no-bake pistachio cheesecake made with a graham cracker crust and a luscious pistachio-flavored cream cheese filling. This easy and elegant dessert requires no oven baking, perfect for quick preparation and guaranteed to impress with its rich, nutty flavor and smooth texture.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter, melted
Filling
- 24 ounces cream cheese
- 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 until evenly mixed. Press the mixture firmly into the bottom of an 8-inch or 9-inch round springform pan. Place in the refrigerator for 30 minutes to set, or optionally bake at 350°F for 5 minutes if you prefer a firmer crust or are short on time.
- Make the Cream Cheese Mixture: 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 well combined. Set aside to prepare the whipped cream.
- Whip the Heavy Cream: In a separate bowl, beat the heavy cream on high speed until stiff peaks form, which usually takes about 3 to 4 minutes. This whipped cream will lend lightness to the cheesecake filling.
- Fold the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream. Mix until just combined to maintain the airy texture of the filling.
- Assemble and Chill: Spread the combined filling evenly over the prepared graham cracker crust in the springform pan. Cover and refrigerate for at least 6 hours or up to 24 hours to allow the cheesecake to set fully before serving.
Notes
- You can substitute the graham cracker crust with a nut-based crust for a gluten-free option.
- If almond extract is unavailable, a vanilla extract can be used as an alternative though it will change the flavor profile slightly.
- The cheesecake is best served chilled and can be topped with chopped pistachios or whipped cream for extra presentation.
- For a firmer texture, baking the crust briefly is recommended; otherwise, chilling alone suffices.
