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No Bake Pistachio Cheesecake

Creamy No Bake Pistachio Cheesecake for Effortless Summer Bliss

This No Bake Pistachio Cheesecake is a creamy, effortless dessert perfect for summer gatherings.
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Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed cookies or gluten-free graham crackers.
  • 0.5 cup Unsalted Butter Use vegan butter for a dairy-free version.
  • 2 tablespoons Granulated Sugar Can be swapped with brown sugar for a deeper flavor.
For the Filling
  • 2 cups Cold Heavy Whipping Cream Use coconut cream for a dairy-free option.
  • 8 ounces Full-Fat Cream Cheese Neufchâtel cheese can be used for a lighter choice.
  • 1 cup Confectioners Sugar Can be replaced with sugar substitutes for lower calories.
  • 1 package Instant Pistachio Pudding Mix Consider using a different flavor pudding for a fun twist.
  • 1 teaspoon Vanilla Extract Opt for real vanilla for the best taste.
  • 0.5 teaspoon Almond Extract Can be omitted or replaced with extra vanilla.
  • 0.5 cup Sour Cream Greek yogurt serves as a great substitute.

Equipment

  • food processor
  • Stand Mixer
  • spatula
  • 9-inch springform pan

Method
 

Preparation Steps
  1. In a food processor, pulse graham cracker crumbs into fine particles. Combine with melted unsalted butter and granulated sugar until evenly moistened. Press this mixture firmly into a 9-inch springform pan. Freeze the crust for 30 minutes.
  2. Whip the cold heavy whipping cream until stiff peaks form. Set aside. Beat the full-fat cream cheese with confectioners sugar until light and fluffy.
  3. Add the instant pistachio pudding mix, vanilla extract, almond extract, and sour cream to the cream cheese mixture. Mix until smooth, then fold in the whipped cream gently until no streaks remain.
  4. Spoon the creamy filling into the chilled crust, spreading evenly. Cover tightly and refrigerate for at least 6-8 hours, or overnight.
  5. Release the springform pan and slice into wedges. Serve topped with whipped cream and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 230mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 50mgIron: 0.5mg

Notes

For best results, let your cheesecake chill overnight. Store leftovers in an airtight container for up to 3 days.

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