Description
This no bake pistachio cheesecake comes together without ever turning on the oven. A crisp vanilla wafer base holds a fluffy pistachio cheesecake layer made with pudding mix and cream cheese, then it’s finished with a cloud of whipped cream and crunchy pistachios on top. Easy, elegant, and dangerously good.
Ingredients
Scale
Vanilla Wafer Crust
- 2 ½ cups finely crushed vanilla wafers
- ¼ cup white sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Pistachio Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 teaspoon vanilla extract
- 1 teaspoon pistachio extract
- ½ cup powdered sugar
- 2 cups cold heavy cream
Whipped Cream Topping
- 1 ½ cups cold heavy cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- Chopped pistachios, optional for garnish
Instructions
- Make the Vanilla Wafer Crust
- Add the vanilla wafer crumbs, sugar, salt, and melted butter to a mixing bowl. Stir until the crumbs look evenly coated and slightly damp.
- Transfer the mixture to an 8- or 9-inch cheesecake pan or springform pan lined with a parchment circle. Use the bottom of a measuring cup or glass to press the crumbs across the base and up the sides. Start gently, then press firmly so the crust holds together.
- Place the crust in the refrigerator and chill for about 30 minutes while you prepare the filling.
- Prepare the Pistachio Cheesecake Filling
- Place the softened cream cheese into a large bowl. Beat with a hand mixer or stand mixer on medium speed until completely smooth and lump-free.
- Add the pistachio pudding mix, powdered sugar, vanilla extract, and pistachio extract. Mix on low speed until everything is fully incorporated, scraping down the sides as needed.
- Slowly pour in the heavy cream. Mix on low at first, then increase to medium-high speed. Continue whipping until the mixture becomes thick, airy, and silky smooth.
- Spoon the pistachio filling into the chilled crust. Spread evenly using an offset spatula or the back of a spoon.
- Cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.
- Make the Whipped Cream
- In a clean mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form. The whipped cream should be fluffy and hold its shape without looking grainy.
- Spread or pipe the whipped cream over the chilled cheesecake. Finish with chopped pistachios if you like a little crunch and flair.
Notes
- Store the cheesecake covered in the refrigerator for up to 5 days.
- For best results, wait to add the whipped cream topping until the day you plan to serve.
- Keep the cheesecake chilled until ready to slice—this helps it hold clean, beautiful cuts.
- Ingredient measurements are automatically converted; accuracy may vary slightly.
- Prep Time: 30 minutes
- Category: Desserts