No Bake Pistachio Cheesecake (Print Version)
Light pistachio cheesecake with graham crust, whipped cream cheese filling, and a chilled, smooth finish.
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
5 tablespoons butter, melted
→ Filling
03 -
24 ounces cream cheese
04 -
3.4 ounces instant pistachio pudding mix
05 -
¾ cup powdered sugar
06 -
½ teaspoon almond extract
07 -
2 cups heavy cream
# Steps:
01 -
Mix graham cracker crumbs and melted butter in a medium bowl. Pack mixture into the bottom of an 8" or 9" round Springform pan and refrigerate for 30 minutes. Optionally, bake for 5 minutes at 175°C (350°F) for faster setting.
02 -
In a large bowl, use an electric mixer to beat cream cheese, pistachio pudding mix, powdered sugar, and almond extract until smooth and well combined.
03 -
In a separate bowl, beat the heavy cream on high speed until stiff peaks form, about 3-4 minutes.
04 -
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, taking care not to deflate the whipped cream.
05 -
Spread the filling evenly over the prepared crust. Refrigerate for at least 6 hours or up to 24 hours before serving.