Description
A delightful no bake pistachio cheesecake featuring a crunchy vanilla wafer crust and a light, fluffy pistachio-flavored cream cheese filling, finished with homemade whipped cream and chopped pistachios for garnish. Perfect for an easy, elegant dessert without turning on the oven.
Ingredients
Vanilla Wafer Crust
- 2 ½ cup (275 g) vanilla wafer crumbs
- ¼ cup (50 g) granulated sugar
- ¼ tsp (1.5 g) salt
- ½ cup (113 g) unsalted butter, melted
Pistachio Cheesecake Filling
- 16 oz (453 g) cream cheese, room temperature
- 1 pkg (3.4 oz or 96 g) instant pistachio pudding mix
- 1 tsp (4 g) vanilla extract
- 1 tsp (2 g) pistachio extract
- ½ cup (60 g) powdered sugar
- 2 cups (476 g) heavy cream
Whipped Cream
- 1 ½ cups (357 g) heavy cream
- ¼ cup (30 g) powdered sugar
- 2 tsp (8 g) vanilla extract
- Chopped pistachios for decoration (optional)
Instructions
- Prepare the Vanilla Wafer Crust: In a mixing bowl, combine vanilla wafer crumbs, granulated sugar, salt, and melted butter. Stir until all ingredients are thoroughly mixed. Pour the crumb mixture into a cheesecake pan or springform pan lined with parchment paper on the bottom. Using a flat-bottomed measuring cup or drinking glass, gently press the crumbs evenly along the bottom and up the sides of the pan. Press more firmly to ensure the crust holds together well. Chill the crust for 30 minutes until firm.
- Make the Pistachio Cheesecake Filling: In a large bowl, add room temperature cream cheese and whip with an electric mixer on medium speed until smooth and creamy. Add instant pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix on low speed to combine thoroughly, scraping the sides and bottom of the bowl as needed. Pour in the heavy cream and mix initially on low speed until combined, then increase to medium-high speed and whip until the mixture becomes light, fluffy, and smooth.
- Assemble the Cheesecake: Spoon the pistachio cheesecake filling into the prepared chilled crust. Use an offset spatula to smooth the surface evenly. Cover and chill the cheesecake for at least 6 hours or preferably overnight to set properly.
- Prepare the Whipped Cream Topping: In a clean mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric hand mixer or stand mixer with a whisk attachment, whip on medium-high speed until stiff peaks form. The whipped cream should be smooth, soft, and hold its shape.
- Decorate and Serve: Spread or pipe the whipped cream over the chilled cheesecake using an offset spatula or piping bag. Sprinkle with chopped pistachios if desired for decoration. Serve chilled and enjoy.
Notes
- This no bake pistachio cheesecake can be stored in the refrigerator for up to 5 days.
- For best texture, prepare the whipped cream topping on the day of serving rather than in advance.
- Metric conversions provided are approximate and may vary slightly.
