If you're on the hunt for a dessert that's as delightful as it is easy to make, look no further than this Creamy No Bake Pistachio Cheesecake! With its luscious, velvety filling and a buttery graham cracker crust, this cheesecake is the perfect treat for any occasion. Imagine indulging in a slice of this dreamy dessert, bursting with the rich flavor of pistachios, all without turning on your oven! Ready in just 20 minutes, this recipe is a game changer for busy bakers and dessert lovers alike. Dive into this article to discover how to create a show-stopping cheesecake that will leave your guests asking for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup melted butter
- 2 (8 oz) packages cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) pistachio pudding mix
- 1 cup heavy whipping cream
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand-like consistency.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact crust. Use the back of a spoon or flat-bottomed measuring cup to smooth the surface.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined and smooth.
- Sprinkle the pistachio pudding mix into the cream cheese mixture, stirring until fully incorporated and the mixture turns a light green color.
- In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Gently fold the whipped cream into the pistachio cream cheese mixture, being careful not to deflate the whipped cream.
- Remove the crust from the refrigerator and carefully spread the pistachio cheesecake filling evenly over the crust.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set completely.
- Before serving, garnish with chopped pistachios or whipped cream if desired. Remove from springform pan and slice into 8 equal servings.
Tips
- Chill Time is Key: To achieve the perfect texture, be sure to refrigerate your cheesecake for at least 4 hours, or even better, overnight. This allows the flavors to meld beautifully and the cheesecake to set properly.
- Perfect Your Crust: When pressing the graham cracker mixture into the pan, make sure to pack it tightly and evenly. A well-formed crust will hold together better and provide a satisfying crunch with each bite.
- Whip It Good: For a light and airy filling, ensure your heavy cream is whipped to stiff peaks before folding it into the cream cheese mixture. This step is crucial for achieving that creamy, cloud-like texture.
- Flavor Boost: Feel free to enhance the pistachio flavor by adding a few drops of pistachio extract to the filling. This will intensify the nutty essence and make your cheesecake even more irresistible.
- Garnish Creatively: Don’t forget to top your cheesecake with chopped pistachios or a dollop of whipped cream for an elegant finish. It not only adds a pop of color but also a delightful crunch!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 7g
Fat: 36g
Saturated Fat: 20g
Cholesterol: 95mg
