No Bake Pistachio Cheesecake
A creamy, nutty dessert with a buttery wafer crust and fluffy green filling.
Ingredients
- Crust: 2 ½ cups vanilla wafer crumbs ¼ cup granulated sugar, ¼ tsp salt, ½ cup melted unsalted butter.
- Filling: 16 oz cream cheese room temp, 1 pkg instant pistachio pudding mix, 1 tsp vanilla extract, 1 tsp pistachio extract, ½ cup powdered sugar, 2 cups heavy cream.
- Topping: 1 ½ cups heavy cream ¼ cup powdered sugar, 2 tsp vanilla extract, chopped pistachios.
Instructions
- Combine vanilla wafer crumbs, sugar, salt, and melted butter in a bowl and stir until coated.
- Press the mixture firmly into the bottom and sides of a lined 8-inch springform pan and chill.
- Beat the room temperature cream cheese in a large bowl until completely smooth.
- Add pudding mix, extracts, and powdered sugar, then slowly pour in the heavy cream while mixing.
- Whip the mixture on medium-high speed until thick, fluffy, and able to hold its shape.
- Spread the filling evenly over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least six hours or overnight to ensure a firm set.
- Prepare the topping by whipping heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Remove the cheesecake from the pan and decorate with whipped cream and chopped pistachios.
Notes
• Ensure the cream cheese is fully at room temperature to prevent any lumps in the filling.
• Use very cold heavy cream for the best volume when whipping the topping.
• Keep the cheesecake refrigerated until the moment of serving to maintain its structure.
• Use very cold heavy cream for the best volume when whipping the topping.
• Keep the cheesecake refrigerated until the moment of serving to maintain its structure.