This recipe for No Bake Pistachio Cheesecake is simple and easy to prepare! This dessert is creamy, light and the most perfect cheesecake ever.
Okay, there’s nothing better than a rich, creamy New York style cheesecake – this is common knowledge. But, every now and then a woman gets a hankering for cheesecake and needs a quick fix. This pistachio cheesecake is a unique twist on a simple no bake version that is sure to satisfy.
My No Bake Pistachio Cheesecake has a buttery graham cracker crust and a smooth, silky cream cheese filling. Each spoonful is like biting into a rich, creamy cloud. No lie, everyone who has tried it absolutely loves it. The best part is that it’s so easy to prepare and doesn’t even require you to turn on the oven.
Austin goes through phases where he fixates on this dessert so I decided to whip up one for him as an early Valentine’s Day treat. To this day, I still get so excited when he loves a new recipe.
As you can probably tell by the photos of this sweet little cheesecake is that cake decorating is one of my many shortcomings. But the upside to that is you’re probably better at it than me! Some toppings you can use are berries, crushed graham crackers or pistachios and chocolate ganache… now that I sit down to write this post I wish I would have doused this bad boy in chocolate. *sigh*
Valentine’s Day is coming up and St. Patrick’s is right around the corner. Why not give this No Bake Pistachio Cheesecake a try? Share a picture on instagram and tag me @bluecheesebungalow. Let me know what you think in the comments section below!
Kelsey Renee
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
For the filling:
- 16 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 cup confectioners sugar (powdered sugar)
- ½ cup sour cream
- ¾ cup heavy whipping cream
- 1 packet pistachio instant pudding mix
- 1 cup milk
Instructions
- 1. Lightly spray spring-form pan (or pie pan) with cooking spray.
- 2. In a small bowl, combine graham cracker crumbs and melted butter.
- 3. Pour mixture in the center of pan. Use hands to firmly press crust in bottom of pan. Place in the refrigerator while you prepare the filling.
- 4. In a large bowl, use an electric stand mixer or hand mixer to beat cream cheese until smooth. Add sour cream and beat until fully combined.
- 5. Add vanilla, heavy cream and sugar. Beat until fully combined and no lumps remain. Filling will be thick.
- 6. Add milk and pudding mix. Beat until fully combined, scraping down the sides of the bowl as necessary.
- 7. Pour mixture into prepared crust. Chill in the refrigerator for at least 2 hours or until set.
- 8. Top with whipped topping, chopped pistachios or white chocolate chips.
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Pat Byrne
Can the no bake pistachio cheesecake be doubled to make a higher cheesecake?
29 . Oct . 2018Kelsey Renee
yes, you should be able to double the filling ingredients without a problem. You will likely need to chill it longer maybe an extra hour. Hope this helps.. let me know how it turns out!
29 . Oct . 2018