No Bake Pistachio Cheesecake

The pistachio nut is the star of the show in this easy No Bake Pistachio Cheesecake - complete with a pistachio graham cracker crust, the creamiest cheesecake filling ever, and topped off with whipped cream and finely crushed pistachios. No water bath needed with this no bake cheesecake!

Course Cheesecake, Dessert

Cuisine American

Keyword no bake pistachio cheesecake, pistachio cheesecake

Prep Time 25

Fridge Time 8

Total Time 8 25

Servings

Calories 491kcal

Author Jessica - Together as Family

Equipment

9-inch Springform Pan

Ingredients

Pistachio Graham Cracker Crust

12 whole graham cracker sheets
1/2 cup shelled pistachios
3 tablespoons packed light brown sugar
1/2 cup (1 stick) butter melted

Pistachio Cheesecake Filling

3 bars (8 oz each) full-fat cream cheese
3/4 cup powdered sugar
1 box (3.4 oz) instant pistachio pudding mix
1/4 cup sour cream
1 teaspoon vanilla extract
8 ounces Cool Whip thawed
whipped cream & crushed pistachios (for garnish)

Instructions

Grease a 9-inch spring form pan with butter or shortening. Set it aside.

Make The Pistachio Graham Cracker Crust

Break up the graham crackers and place them into a food processor, along with the pistachios and brown sugar. Process at high speed until the graham crackers have become fine crumbs and the pistachios are chopped into small pieces.
12 whole graham cracker sheets, 1/2 cup shelled pistachios, 3 tablespoons packed light brown sugar
Reduce the speed to low and slowly add the melted butter into the crumb mixture and process until everything is evenly coated in the butter.
1/2 cup (1 stick) butter
Press the graham cracker crust mixture firmly into the base of the greased springform pan and up the sides. Use a flat-bottomed glass or measuring cup to firmly press the crumbs together tightly. Cover the springform pan with plastic wrap or aluminum foil and place it in the freezer for 15 minutes.

Make The Pistachio Cheesecake Filling

In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the cream cheese and powdered sugar until creamy and smooth.
3 bars (8 oz each) full-fat cream cheese, 3/4 cup powdered sugar
Add the instant pistachio pudding mix, sour cream, and vanilla extract and beat until smooth.
1 box (3.4 oz) instant pistachio pudding mix, 1/4 cup sour cream, 1 teaspoon vanilla extract
Add in the Cool Whip and beat on low speed until thoroughly combined.
8 ounces Cool Whip
Spoon the pistachio filling into the crust and smooth out the top. Cover the cheesecake with plastic wrap, and refrigerate for at least 8 hours but preferably overnight.
^{* You can make the cheesecake ahead of time and refrigerate for up to 24 hours before serving.}
When you are ready to serve, carefully remove the outer ring of the springform pan and transfer the cheesecake to a large plate, platter, or cake stand. Add the whipped cream and crushed pistachios to the top of the cheesecake before serving. Serve the cheesecake chilled.
whipped cream & crushed pistachios

Video

Notes

For the pictures, I used a 1A piping tip + a piping bag to pipe the whipped cream around the outer edges of the cheesecake. Then, I sprinkled on some finely crushed pistachios around the top.

Serve the cheesecake as is or try garnishing with some additional whipped cream. You can use spray whipped cream but keep in mind that it softens and melts fairly quickly. You can use Cool Whip (I like the creamy version of Cool Whip for pie garnishes). Or make your own homemade whipped cream by beating 1/2 cup heavy whipping cream + 2 tablespoons powdered sugar until stiff peaks form. Spread it over top as a final layer, pipe it around the edges or dollop it on each slice before serving.

For best results use full-fat cream cheese and full-fat sour cream. It gives the best thick, creamy texture and flavor.

Nutrition