Description
This No Bake Pistachio Cheesecake is a creamy, fluffy dessert featuring a crunchy vanilla wafer crust and a luscious pistachio-flavored filling. Perfect for a quick and elegant treat, this cheesecake requires no baking and is topped with homemade whipped cream and chopped pistachios for added texture and flavor.
Ingredients
Crust
- 2 ½ cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 tsp vanilla extract
- 1 tsp pistachio extract
- ½ cup powdered sugar
- 2 cups heavy cream
Whipped Cream Topping
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 2 tsp vanilla extract
- Chopped pistachios, for decoration (optional)
Instructions
- Prepare the Vanilla Wafer Crust: In a bowl, mix together vanilla wafer crumbs, granulated sugar, salt, and melted butter until well combined. Pour this mixture into a cheesecake or springform pan lined with parchment paper on the bottom. Press the crumbs firmly along the bottom and up the sides using a flat-bottomed measuring cup or glass to create an even crust. Chill in the refrigerator for 30 minutes to set.
- Make the Pistachio Cheesecake Filling: In a large mixing bowl, beat room temperature cream cheese with an electric hand mixer on medium speed until smooth. Add the instant pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix on low speed until combined, scraping the bowl’s sides and bottom as needed. Pour in 2 cups of heavy cream and begin mixing on low, then increase to medium-high speed. Whip the mixture until it becomes light, fluffy, and smooth.
- Assemble the Cheesecake: Spoon the pistachio cheesecake filling into the chilled crust. Use an offset spatula to spread and smooth the filling evenly. Refrigerate the cheesecake for at least 6 hours or overnight to fully set.
- Prepare the Whipped Cream Topping: In a clean mixing bowl, combine 1 ½ cups heavy cream, powdered sugar, and vanilla extract. Using an electric hand mixer or stand mixer with a whisk attachment, whip the cream on medium-high speed until stiff peaks form, meaning the cream holds its shape but remains soft and smooth.
- Decorate and Serve: Spread or pipe the whipped cream over the chilled cheesecake using an offset spatula or piping bag with your favorite tip. Sprinkle chopped pistachios on top if desired for added texture and flavor. Serve chilled and enjoy.
Notes
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Chilling the crust fully helps it hold its shape when adding the filling.
- You can adjust the sweetness by modifying the amount of powdered sugar in the filling and whipped cream.
- For best texture, whip the filling mixture until light and fluffy but avoid overmixing to prevent it from becoming grainy.
- This cheesecake can be prepared a day ahead and stored in the refrigerator covered to enhance flavors.
- Use a springform pan for easy removal of the cheesecake.
