Love the flavor of pistachio? Then you will love this no-bake pistachio cheesecake recipe!
Easy To Make
No-Bake Pistachio Cheesecake Recipe
Because this is a no-bake recipe, it is super easy and fast to make. While this pistachio cheesecake recipe could be enjoyed shortly after making it, it is best when chilled for at least two hours before eating.
This is a little lighter texture than the normally baked cheesecake. It is more like a super thick pudding type texture.
In this no-bake recipe, I used pudding mix to flavor the cheesecake. I used the sugar-free pistachio pudding mix to help reduce the sugar amount in the cheesecake. But you could use the sugared type if you wanted to.
The cheesecake pan you will need for this recipe is a 7-inch springform pan.
If you like this no-bake recipe, here are a few others to check out.
- No-Bake Trix Cheesecake Recipe
- No Bake Pumpkin Cheesecake Recipe
- Creamsicle Cheesecake Icebox Cake
- No Bake Blueberry Cheesecake In A Glass
- Tiramisu Cheesecake Icebox Cake
Ingredients Needed:
- Cream Cheese
- Milk
- Butter
- Graham Crackers
- Pistachio Pudding Mix
- Powdered Sugar
- Cool Whip
- Pistachios
- Vanilla
How To Make This No-Bake Cheesecake:
Start by crushing the graham crackers into fine crumbs. I like to use my food processor to chop mine.
Add the melted butter to the crumbs and mix well.
Grease a 7-inch springform pan.
Pack the crumb mixture into the bottom of the pan as well as 3/4 the way up the sides.
Place pan with crust in the freezer while you mix the cheesecake.
In a large mixing bowl or stand mixer, beat the cream cheese, vanilla, sugar, and milk until smooth and fully mixed.
Add in the dry pudding mix and blend well.
Then add in the whipped topping and mix until everything is mixed.
Pour cheesecake mixture over crust and smooth the top so it is as smooth as you can get it.
Crush pistachios and sprinkle over top of the cheesecake
Chill in the fridge in the pan for at least two hours before removing from pan and serving.
No Bake Pistachio Cheesecake Recipe
Ingredients
Crust:
- 4 Tbsp Butter melted
- 10 Whole Graham Cracker Sheets
Cheesecake Filling:
- 16 oz Cream Cheese room temp/softened
- 1 Tbsp Vanilla
- 1 Box Pistachio Pudding Mix used 1 oz sugar-free box
- 2 oz Milk
- 1/2 Cup Powdered Sugar
- 8 oz Whipped Topping
Topping:
- 1.25 oz Pistachios Roasted and Salted shells removed and nuts chopped
Instructions
Crust:
- Start by crushing the graham crackers into fine crumbs. I like to use my food processor to chop mine.
- Add the melted butter to the crumbs and mix well.
- Grease a 7-inch springform pan.
- Pack the crumb mixture into the bottom of the pan as well as 3/4 the way up the sides.
- Place pan with crust in the freezer while you mix the cheesecake.
Cheesecake Filling:
- In a large mixing bowl or stand mixer, beat the cream cheese, vanilla, sugar, and milk until smooth and fully mixed.
- Add in the dry pudding mix and blend well.
- Then add in the whipped topping and mix until everything is mixed.
- Pour cheesecake mixture over crust and smooth the top so it is as smooth as you can get it.
- Crush pistachios and sprinkle over top of the cheesecake
- Chill in the fridge in the pan for at least two hours before removing from pan and serving.
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