Description
This Decadent Pistachio Cream Cheesecake is a rich, velvety no-bake dessert with a buttery graham cracker crust, creamy pistachio-infused filling, and a crunchy pistachio topping. Perfect for special occasions, this cheesecake is a nutty, flavorful indulgence that melts in your mouth!
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
For the Pistachio Filling:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup pistachio pudding mix (instant)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup finely chopped pistachios
For the Topping:
- 1/2 cup crushed pistachios
- Whipped cream (optional)
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture into a 9-inch springform pan.
- Refrigerate for 15 minutes to set.
- Make the Pistachio Filling:
- In a bowl, beat cream cheese until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Mix pistachio pudding mix, powdered sugar, and vanilla extract into the cream cheese.
- Fold in the whipped cream and chopped pistachios.
- Assemble & Chill:
- Spread the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or overnight for best results.
- Add Toppings & Serve:
- Sprinkle with crushed pistachios and add whipped cream if desired.
- Slice and enjoy chilled!
Notes
- Use almond or vanilla pudding mix if pistachio pudding isn’t available.
- Toast the pistachios for a deeper flavor.
- Store in the refrigerator for up to 5 days.
