No Bake Pistachio Cheesecake

5 from 2 votes

If you're a pistachio love then you are going to love this no bake pistachio cheesecake made with a buttery graham cracker crust and pistachio pudding mix for an easy no bake cheesecake recipe perfect for summer!

Prep Time25

Cook Time0

Chilling time5

Total Time5 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 749kcal

Author: Heather Perine

Ingredients

For the crust:

1 ¾ cups (210 g) graham cracker crumbs (14 crackers)
6 Tablespoons (85 g) unsalted butter melted
¼ cup (50 g) granulated white sugar

For the filling:

1 ¼ cup (300 ml) cold heavy whipping cream
24 ounces (3 packages) full-fat cream cheese softened to room temperature
1 cup (113 g) confectioners sugar
3.4 ounces (1 package) instant pistachio pudding mix
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup (57 g) sour cream
¼ cup chopped pistachios for garnish

Instructions

For the crust:

In a food processor, add your graham crackers and pulse until they become fine crumbs. You can also do this by placing them in a large plastic bag, seal it shut, and then use a rolling pin (or meat cleaver) to smash them into crumbs. 1 ¾ cups (210 g) graham cracker crumbs (14 crackers)
Place the crumbs into a mixing bowl, and add the melted butter and sugar. Use a spatula to stir to combine. 6 Tablespoons (85 g) unsalted butter ¼ cup (50 g) granulated white sugar
Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. You want to pack them in tightly so the crust holds together. Freeze the crust for 30 minutes while you make the cheesecake filling.

For the filling:

In a large mixing bowl, whip the heavy cream until stiff peaks form. I do this in my stand mixer with the whisk attachment, on high speed, for about 3 minutes. Or you can do this with a hand mixer, or with a whisk by hand (but this will take longer). The peaks should stand up on their own when you lift the beaters out of the bowl. And then refrigerate until ready to use. 1 ¼ cup (300 ml) cold heavy whipping cream
In a large mixing bowl, beat the cream cheese, and sugar together until light and fluffy, on medium-high speed, for about 2 to 3 minutes. 24 ounces (3 packages) full-fat cream cheese 1 cup (113 g) confectioners sugar
Add in the pistachio pudding mix, vanilla, almond extract, and sour cream, and mix on medium speed until smooth, about 1 minute. 3.4 ounces (1 package) instant pistachio pudding mix 1 teaspoon vanilla extract 1 teaspoon almond extract ¼ cup (57 g) sour cream
Fold in the whipped cream from step 1, until no streaks remain.
Remove the crust from the freezer and spoon the cheesecake mixture into the prepared graham cracker crust. Smooth the top. Cover the springform pan with plastic wrap or tin-foil (being careful it doesn’t touch the top of the cheesecake) and refrigerate until firm, about 6-8 hours (I like doing this the day before, so it sits overnight and its ready the next day.)
When ready to serve, I use a knife or metal spatula around the sides to loosen the edges of the crust from the springform pan and then remove the springform pan. Cut into slices and serve. I like to serve mine with homemade whipped cream and sprinkle on chopped pistachios. ¼ cup chopped pistachios

Notes

Storage: This no bake cheesecake can be made up to 2 days in advance. Keep stored in an airtight container in the refrigerator.
Freezing: Once the cheesecake has set up in the fridge, then yes you can freeze it, or any leftovers, for up to 3 months. Make sure to wrap it in a few layers of plastic wrap and then a final layer of tinfoil.

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