No Bake Pistachio Cheesecake
This no bake pistachio cheesecake features a vanilla wafer crust with a creamy pistachio filling, topped with whipped cream and chopped pistachios. Easy to prepare, no oven needed.
Equipment
- 1 electric hand mixer or stand mixer fitted with a whisk attachment
- 1 8 or 9 inch springform or cheesecake pan
Instructions
- Combine vanilla wafer crumbs, granulated sugar, salt, and melted butter in a bowl and stir to combine.
- Press the vanilla wafer crumb mixture evenly onto the bottom and sides of a springform or cheesecake pan lined with parchment paper.
- Chill the crust for 30 minutes until firm.
- Beat room temperature cream cheese with a mixer until smooth.
- Add pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix on low until well combined, scraping bowl sides.
- Pour in heavy cream and whip on medium-high speed until filling is light, fluffy, and smooth.
- Spoon filling into chilled crust and smooth the top with an offset spatula.
- Chill the cheesecake for at least 6 hours or overnight.
- For whipped cream, combine heavy cream, powdered sugar, and vanilla extract in a bowl and whip until stiff peaks form.
- Spread or pipe whipped cream on the chilled cheesecake and sprinkle with chopped pistachios, if desired.
Notes
- Store the cheesecake in the refrigerator for up to 5 days.
- Make whipped cream topping on the day you plan to serve.
- Use parchment paper to prevent sticking in the pan.