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No Bake Pistachio Cheesecake

This indulgent yet effortless no-bake pistachio cheesecake features a crisp vanilla wafer crust, a creamy pistachio filling, and a light whipped cream topping, perfect for any dessert occasion.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Crust
  • 2 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
Filling
  • 16 oz cream cheese, room temperature
  • 1 pkg 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
  • optional chopped pistachios (for decoration)

Method
 

Preparation
  1. In a bowl, combine the vanilla wafer crumbs, granulated sugar, salt, and melted butter. Mix until the crumbs are evenly moistened.
  2. Press the mixture firmly into the bottom and slightly up the sides of a cheesecake or springform pan. Chill for 30 minutes to set.
Filling
  1. In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add the instant pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar; beat until combined.
  2. Pour in the 2 cups of heavy cream and beat on medium-high until light and airy, holding soft peaks.
  3. Spoon the filling into the chilled crust, smoothing the surface. Cover and chill for at least 6 hours or overnight.
Whipped Cream Topping
  1. Combine the 1 1/2 cups heavy cream, 1/4 cup powdered sugar, and 2 tsp vanilla extract in a chilled bowl and whip until stiff peaks form.
  2. Spread or pipe the whipped cream over the chilled cheesecake and scatter chopped pistachios on top for garnish.

Notes

Use room-temperature cream cheese to avoid lumps and ensure a smoother texture. Chill bowls for whipping cream to achieve firm peaks quickly.