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Slice of pistachio cheesecake on white plate with fork. Rest of whole cheesecake in background

No Bake Pistachio Cheesecake Recipe

If you love pistachios then this may be your next favorite cheesecake. This no -ake pistachio cheesecake recipe is super easy to make and oh so good!
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Course: Dessert
Cuisine: American
Keyword: cheesecake, no bake cheesecake, pistachio cheesecake
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6

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.

Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.