Description
This chilled pistachio cheesecake is silky, nutty, and totally fuss-free—no oven required. Perfect for warm days, holiday tables, or anytime you want a showy dessert with minimal effort.
Ingredients
Scale
For the crust
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
For the filling
- 24 ounces (3 blocks) cream cheese, softened
- 3.4 ounces instant pistachio pudding mix (1 box)
- ¾ cup powdered (confectioners’) sugar
- ½ teaspoon almond extract
- 2 cups heavy whipping cream, cold
Instructions
- Form the crust. In a bowl, combine the graham crumbs with the melted butter until the mixture resembles wet sand. Press it firmly into the base of an 8″ or 9″ springform pan, creating an even layer. Chill for 30 minutes to set. (If you’re pressed for time, bake the crust at 350°F for 5 minutes, then cool completely before filling.)
- Make the cheesecake base. In a large bowl, beat the softened cream cheese with the instant pistachio pudding mix, powdered sugar, and almond extract until the mixture is completely smooth and lump-free. Set aside.
- Whip the cream. In a separate bowl, whip the heavy cream on high speed until you reach stiff peaks—about 3–4 minutes with an electric mixer.
- Combine gently. Fold the whipped cream into the cream cheese mixture in two or three additions. Use a rubber spatula and a light hand to keep the filling airy and smooth.
- Assemble and chill. Spread the filling evenly over the prepared crust. Smooth the top, cover the pan, and refrigerate for at least 6 hours (overnight is ideal) so the cheesecake firms up.
- Serve. Release the springform, slice, and garnish as desired—whipped cream rosettes and chopped pistachios are classic choices.
Notes
- Notes & Tips
- Use block-style cream cheese, not the spreadable tub. It gives a much better texture.
- For a crisper crust: briefly bake the crust before cooling and filling.
- Storage: Keep refrigerated in an airtight container for up to 4 days. You can freeze slices (individually wrapped) for up to 3 months; thaw in the fridge.
- Crust swaps: Golden Oreos, Nilla wafers, or a store-bought crust work fine if you’d rather shortcut.
- Pan size tip: An 8-inch pan yields a thicker filling; a 9-inch pan makes slightly shallower slices—both are fine.