No Bake Pistachio Cheesecake Recipe

Introduction

This no-bake pistachio cheesecake is a creamy, nutty dessert that’s quick to prepare and perfect for warm days. With a buttery graham cracker crust and a fluffy pistachio filling, it’s sure to impress without heating up your kitchen.

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″ round springform pan. Refrigerate for 30 minutes to let it set, or bake at 350°F for 5 minutes if you’re short on time.
2. Step 2: In a large bowl, use an electric mixer to beat the cream cheese, instant pistachio pudding mix, powdered sugar, and almond extract until smooth and well blended. Set aside.
3. Step 3: In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3–4 minutes.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Mix until fully combined.
5. Step 5: Spread the cheesecake filling evenly over the prepared crust. Refrigerate for at least 6 hours, or up to 24 hours, before serving to allow it to firm up.

Tips & Variations

• Try adding a handful of chopped pistachios on top before chilling for extra texture and flavor.
• If you prefer a stronger nutty taste, substitute almond extract with a few drops of pistachio extract.
• Use a hand mixer or stand mixer for quicker and smoother mixing of the cream cheese and whipped cream.
• For a gluten-free version, use gluten-free graham crackers or substitute with crushed nuts in the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it in the springform pan or transfer to an airtight container. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of instant pistachio pudding mix?

Instant pudding mix works best for setting the filling without baking. Regular pudding won’t give the same firmness or texture, so it’s recommended to stick with the instant mix.

Do I have to use a springform pan?

A springform pan makes it easier to remove the cheesecake without damaging it, but you can also use a regular cake pan lined with parchment paper for easier removal.

No Bake Pistachio Cheesecake Recipe

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★★★★★

4.8 from 73 reviews

This No Bake Pistachio Cheesecake is a luscious, creamy dessert featuring a graham cracker crust and a rich pistachio-flavored cream cheese filling. Perfect for those seeking an easy yet elegant cheesecake without the need for baking, this recipe combines the smoothness of cream cheese with the nutty flavor of pistachio pudding, enriched by whipped heavy cream for a light, fluffy texture.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs with melted butter until the mixture is well blended. Press this mixture firmly into the bottom of an 8-inch or 9-inch round Springform pan to form an even crust layer. Place the crust in the refrigerator for 30 minutes to set. If short on time, you can opt to bake the crust for 5 minutes at 350°F (175°C) instead.
2. Make the pistachio cream cheese 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. Continue mixing until the mixture is smooth, well combined, and free of lumps. Set this mixture aside.
3. Whip the heavy cream: In a separate bowl, beat the heavy cream on high speed using an electric mixer until stiff peaks form, which should take about 3 to 4 minutes. Be careful not to overbeat to avoid turning the cream into butter.
4. Fold the whipped cream into the cream cheese mixture: Gently fold the whipped heavy cream into the pistachio cream cheese mixture. Use a spatula to carefully combine the mixtures without deflating the whipped cream, ensuring a light and airy filling.
5. Assemble and chill: Spread the prepared filling evenly over the chilled graham cracker crust in the Springform pan. Cover and refrigerate the assembled cheesecake for at least 6 hours, preferably up to 24 hours, to allow it to set properly before serving.

Notes

• For a quicker crust set, baking for 5 minutes at 350°F is an effective alternative.
• Folding the whipped cream gently is crucial to maintain the light texture of the cheesecake.
• Chilling the cheesecake overnight yields the best flavor and texture.
• This cheesecake does not require baking, making it ideal for warm weather or for those without an oven.

Keywords: no bake cheesecake, pistachio cheesecake, easy cheesecake recipe, pistachio dessert, no bake dessert