Description
A luscious no-bake dessert featuring a creamy pistachio cheesecake filling atop a crumbly graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup pistachio pudding mix (instant)
- 2 cups whipped cream
- 1/2 cup chopped pistachios (for garnish)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are well coated. Press this mixture firmly into the base of a 9-inch springform pan to create a compact crust. For best results, chill this crust in the refrigerator for about 10 minutes.
- Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it becomes luxuriously smooth. Gradually incorporate the powdered sugar and pistachio pudding mix, mixing until fully combined.
- Add the whipped cream: Carefully fold in the whipped cream with a spatula, ensuring to maintain as much air as possible for that airy texture.
- Fill the crust: Pour the pistachio filling over your chilled crust, using the spatula to smooth the top. Refrigerate this masterpiece for at least 240 minutes, although overnight is ideal for achieving the perfect texture and flavor.
- Garnish and serve: Just before you’re ready to serve, sprinkle the chopped pistachios over the cheesecake. Enjoy!
Notes
This cheesecake can be made the day before for the best flavor. Customize with almond extract or chocolate for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 15g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg