No-Bake Pistachio Cheesecake
No-Bake Pistachio Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pistachio Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 3.4 ounces instant pistachio pudding mix, 1 small box, dry mix
- 1 1/2 cups cold milk, whole milk recommended
- 8 ounces cool whip, thawed, or 2 cups homemade whipped cream
- 1/2 teaspoon pistachio extract, optional, for enhanced flavor
- green food coloring, 2-3 drops, optional, for vibrant color
For the Garnish
- 1/4 cup chopped pistachios
- whipped cream, as needed, for serving
Instructions
- 1
Prepare a 9-inch springform pan by lightly greasing the bottom and sides, or lining the bottom with parchment paper for easy removal.
⏱️ 2 min
- 2
In a medium bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted unsalted butter and mix until the crumbs are evenly moistened.
⏱️ 3 min
- 3
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a flat glass to compact it well. Place the crust in the refrigerator to chill while you prepare the filling.
⏱️ 5 min
- 4
In a large mixing bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup of granulated sugar together until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
Add the dry instant pistachio pudding mix and cold milk to the cream cheese mixture. Beat on medium speed for 2 minutes, until the mixture is well combined and slightly thickened. Stir in the pistachio extract and green food coloring, if using, until the desired color is achieved.
⏱️ 4 min
- 6
Gently fold in the thawed Cool Whip (or homemade whipped cream) into the pistachio mixture until no streaks remain and the filling is light and airy. Be careful not to overmix, as this can deflate the whipped topping.
⏱️ 3 min
- 7
Retrieve the chilled crust from the refrigerator. Carefully spoon the pistachio filling over the crust, spreading it evenly with a spatula. Smooth the top of the cheesecake.
⏱️ 3 min
- 8
Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min
- 9
Once set, carefully remove the sides of the springform pan. Garnish the top of the cheesecake with chopped pistachios just before serving. You can also add a dollop of whipped cream to each slice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Pistachio Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pistachio Filling
- 16 ounces cream cheese, softened, 2 blocks
- 1/2 cup granulated sugar
- 3.4 ounces instant pistachio pudding mix, 1 small box, dry mix
- 1 1/2 cups cold milk, whole milk recommended
- 8 ounces cool whip, thawed, or 2 cups homemade whipped cream
- 1/2 teaspoon pistachio extract, optional, for enhanced flavor
- green food coloring, 2-3 drops, optional, for vibrant color
For the Garnish
- 1/4 cup chopped pistachios
- whipped cream, as needed, for serving
Instructions
- 1
Prepare a 9-inch springform pan by lightly greasing the bottom and sides, or lining the bottom with parchment paper for easy removal.
⏱️ 2 min - 2
In a medium bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted unsalted butter and mix until the crumbs are evenly moistened.
⏱️ 3 min - 3
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a flat glass to compact it well. Place the crust in the refrigerator to chill while you prepare the filling.
⏱️ 5 min - 4
In a large mixing bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup of granulated sugar together until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
Add the dry instant pistachio pudding mix and cold milk to the cream cheese mixture. Beat on medium speed for 2 minutes, until the mixture is well combined and slightly thickened. Stir in the pistachio extract and green food coloring, if using, until the desired color is achieved.
⏱️ 4 min - 6
Gently fold in the thawed Cool Whip (or homemade whipped cream) into the pistachio mixture until no streaks remain and the filling is light and airy. Be careful not to overmix, as this can deflate the whipped topping.
⏱️ 3 min - 7
Retrieve the chilled crust from the refrigerator. Carefully spoon the pistachio filling over the crust, spreading it evenly with a spatula. Smooth the top of the cheesecake.
⏱️ 3 min - 8
Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min - 9
Once set, carefully remove the sides of the springform pan. Garnish the top of the cheesecake with chopped pistachios just before serving. You can also add a dollop of whipped cream to each slice.
⏱️ 2 min