Easy No Bake Pistachio Cheesecake – Creamy, Dreamy Homemade Dessert
This No Bake Pistachio Cheesecake is rich, creamy, and incredibly easy to make without an oven. It features a vanilla wafer crust, smooth pistachio cheesecake filling, and a whipped cream topping with chopped pistachios.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Vanilla Wafer Crust:
- 2 1/2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup melted unsalted butter
- Pistachio Cheesecake Filling:
- 16 oz cream cheese (room temperature)
- 1 package instant pistachio pudding mix (3.4 oz)
- 1 tsp vanilla extract
- 1 tsp pistachio extract
- 1/2 cup powdered sugar
- 2 cups heavy cream
- Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- Chopped pistachios (optional topping)
Instructions
- Mix vanilla wafer crumbs, sugar, salt, and melted butter. Press into a springform pan and chill for 30 minutes.
- Beat cream cheese until smooth, then mix in pistachio pudding, extracts, and powdered sugar.
- Add heavy cream and whip until light and fluffy.
- Spread filling into crust and smooth the top.
- Refrigerate for at least 6 hours or overnight.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top cheesecake with whipped cream and sprinkle with pistachios.
Notes
- Store in fridge up to 5 days.
- Make whipped topping fresh for best texture.
- Ensure cream cheese is fully softened for smooth filling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24 g
- Sodium: 290 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg