Proven way to grow a No Bake Pistachio Cheesecake
This No Bake Pistachio Cheesecake is a delightful and easy-to-make dessert. It features a creamy, light pistachio filling atop a delicious crust, perfect for any occasion.
Equipment
- large bowl
- pie dish (9-inch) or springform pan
- electric mixer
Ingredients
Crust
- 1 1/2 cups graham crackers, crushed
- 1/4 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3.4 ounces instant pistachio pudding mix
- 1 1/2 cups cold milk
- 8 ounces whipped topping, thawed
- 1/4 cup chopped pistachios, for garnish
Instructions
Make the Crust
- Combine the crushed graham crackers and melted butter in a bowl, then press the mixture into the bottom of a 9-inch pie dish or springform pan.
Prepare the Filling
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the instant pistachio pudding mix and cold milk, then beat for 2 minutes until the mixture thickens.
- Gently fold in the thawed whipped topping until everything is well combined.
Assemble and Chill
- Pour the pistachio filling over the prepared crust and spread it evenly.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it is thoroughly set.
Serve
- Before serving, garnish the cheesecake with chopped pistachios for an added touch of flavor and texture.
- Slice and serve your delicious no-bake pistachio cheesecake.
Notes
For an extra touch of flavor, you can add a few drops of almond extract to the filling. If you don't have graham crackers, digestive biscuits make a great substitute for the crust.