Easy No-Bake Pistachio Cheesecake
Pistachio pudding cheesecake is easy to make, requires no baking, and delivers a show-stopping dessert every time.
Creamy no-bake pistachio cheesecake is a simple yet stunning dessert that combines sweet, nutty flavors with a rich creamy filling in no time at all.
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Cheesecake is one of my all-time favorite desserts, and there’s just something irresistible about its creamy texture and rich flavor.
While baked cheesecakes are undeniably delicious, they can be a bit tricky to get just right.
There’s the risk of over or under-baking, worrying about cracks in the top, or ending up with a texture that’s just not quite perfect.
That’s why, when I want a dessert I know will turn out beautifully every time, I turn to no-bake cheesecakes.
I’m a huge fan of pistachio-flavored desserts, and I make them all the time.
Whether it’s pistachio bread, pistachio sheet cake, or the classic pistachio fluff, I can’t get enough of that light-green hue and the subtle sweetness that pistachios bring.
This easy no-bake pistachio cheesecake is similar to my no bake pistachio cream pie, but it’s a firmer pie with more tangy cheesecake flavor.
More Pistachio Recipes to Try:
- Pistachio Pudding Cake
- Pistachio Pudding Cookies
- Pistachio Whoopie Pies
- Pistachio Puppy Chow
- No Churn Pistachio Ice Cream
- Pistachio Kiss Cookies
- Pistachio Pineapple Cake
Easy Pistachio Cheesecake
With just a little bit of prep work, you can create a dessert that looks and tastes like you’ve spent hours in the kitchen.
Pistachio pudding cheesecake combines the ease of a no-bake dessert with the sweet, nutty flavor of pistachios. It’s undeniably delicious!
Because of its lovely green hue, I think this pie makes a fantastic addition to your holiday gatherings and other celebrations.
It would be a delicious Christmas dessert, or a fun way to celebrate Easter or St. Patrick’s Day.
I also think it would be perfect for Mother’s Day or any other spring gathering!
More Easy Pie Recipes:
- Easy Caramel Cream Pie
- Eggnog Ice Cream Pie
- Instant Pot Pecan Pie
- Nantucket Cranberry Pie
- Deep Dish Peach Pie
- Deep Dish Blackberry Pie
How to Make No-Bake Pistachio Cheesecake
It’s really easy to make this simple yet delicious treat.
Ingredients You’ll Need:
- Graham Cracker Crumbs
- Butter
- Cream Cheese
- Instant Pistachio Pudding Mix
- Powdered Sugar
- Almond Extract
- Heavy Cream
How to Make It:
(Full printable recipe is available below)
Prepare the crust. First, mix together the graham cracker crumbs and butter. Pack into the bottom of an 8″ or 9″ round Springform pan.
Refrigerate for 30 minutes to allow it to set. You can also bake for 5 minutes at 350 degrees if short on time, but be sure to let it cool afterward.
Prepare the filling. Next, use an electric mixer to beat together the cream cheese, pistachio pudding, powdered sugar and almond extract until well combined and smooth.
Set aside.
Add the whipped cream. Then, in a separate mixing bowl, beat the heavy cream on high until stiff peaks form, about 3-4 minutes.
Carefully fold the heavy cream into the cream cheese mixture until well combined, without deflating the whipped cream too much.
Spread the mixture in an even layer over the graham cracker crust.
Chill the pie. Refrigerate for at least 6 hours and up to 24 hours before serving.
If desired, garnish with swirls of whipped cream and a sprinkling of chopped pistachios, then slice and serve.
Notes and Adaptations:
- Store in an airtight container in the refrigerator for up to 4 days.
- Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- Garnish with additional whipped cream and chopped pistachios if desired.
- Substitute the graham cracker crust for golden Oreo or Nilla wafer crust if desired. You can also use a store bought crust to save time if preferred.
- Since this cheesecake isn’t baked, you can use an 8-inch or 10-inch Springform pan. The crust will be slightly thicker and the filling will be a little deeper in the 8-inch compared to the 10-inch.
Recommended Equipment:
No Bake Pistachio Cheesecake
No bake pistachio cheesecake is the perfect cool and creamy dessert that's as lovely as it is delicious!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter, melted
For the Filling:
- 24 ounces cream cheese
- 3.4 ounces instant pistachio pudding mix
- ¾ cup powdered sugar
- ½ teaspoon almond extract
- 2 cups heavy cream
Instructions
- In a medium mixing bowl, mix together the graham cracker crumbs and butter. Pack into the bottom of an 8" or 9" round Springform pan. Refrigerate for 30 minutes to allow it to set. You can also bake for 5 minutes at 350 degrees if short on time.
- In a large mixing bowl, use an electric mixer to beat together the cream cheese, pistachio pudding, powdered sugar and almond extract until well combined and smooth. Set aside.
- In a separate mixing bowl, beat the heavy cream on high until stiff peaks form, about 3-4 minutes.
- Carefully fold the heavy cream into the cream cheese mixture until well combined, without deflating the whipped cream.
- Spread the mixture in an even layer over the graham cracker crust. Refrigerate for at least 6 hours and up to 24 hours before serving.
Notes
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Using a high quality cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- Garnish with additional whipped cream and chopped pistachios if desired.
- Substitute the graham cracker crust for golden Oreo or Nilla wafer crust if desired. You can also use a store bought crust to save time if preferred.
- Since this cheesecake isn't baked, you can use an 8-inch or 9-inch Springform pan. The crust will be slightly thicker and the filling will be a little deeper in the 8-inch compared to the 9-inch.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 688Total Fat: 60gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 172mgSodium: 430mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 8g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Don’t forget to save this recipe to your desserts board on Pinterest!
Made this desert for Easter and it was gone in 5 minutes ! Easy and delicious!
Wow, Suzi! What a fantastic compliment–I love hearing that it was a hit with your guests! 🙂
How many servings
Can I use a 8 by 13 pan
Hi Phyllis! I generally cut cheesecakes into 8 slices, but you could do thinner slices if you prefer. I haven’t tested it in a rectangular 8×13″ pan, but I think it would probably be too big. Sorry I can’t say for sure!
Hello, Can I use cool whip instead of heavy cream?
Hi Debbie! I haven’t tried it with this recipe, but I think it would probably work fine. You’d likely need about four cups of cool whip. I hope that helps! 🙂