No Bake Pistachio Cheesecake Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://topreci.com/no-bake-pistachio-cheesecake-recipe/
