Description
This easy pistachio cheesecake is a creamy, luscious dessert featuring a crunchy graham cracker crust, a rich pistachio-flavored cream cheese filling, and a light whipped topping. Perfect for special occasions or an indulgent treat that comes together quickly with simple ingredients and no baking required.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 (3.4 oz) package instant pistachio pudding mix
- 1 cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream, whipped
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, creating an even layer. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the instant pistachio pudding mix and milk, then continue to beat until the mixture thickens, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, mixing well until fully incorporated and smooth.
- Fold in whipped cream: Gently fold the whipped heavy cream into the cream cheese and pudding mixture, using a spatula to maintain a light and fluffy texture without deflating the mixture.
- Assemble the cheesecake: Pour the pistachio cream cheese filling over the chilled crust, spreading evenly to cover the entire surface. Smooth the top with a spatula.
- Chill to set: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and the flavors to meld beautifully.
- Serve: Once set, remove the cheesecake from the springform pan if used, slice, and serve chilled. Optionally, garnish with chopped pistachios or whipped cream before serving for an extra touch.
Notes
- For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
- Instant pistachio pudding mix gives this cheesecake a unique flavor without the need for actual pistachio nuts, but you can add chopped pistachios for texture and garnish.
- If you prefer a firmer crust, bake the crust at 350°F (175°C) for 8 minutes before adding the filling, then cool before assembling.
- Keep the cheesecake refrigerated until ready to serve to maintain its structure and freshness.
- This recipe does not require baking, making it quick and easy to prepare, especially on warm days.
