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Piece of pistachio cheesecake on a white plate
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No-Bake Pistachio Cheesecake

Smooth and luxurious pistachio-flavored cheesecake with a graham cracker crust, topped with fluffy whipped cream and chopped pistachios.
Course Dessert
Cuisine American
Keyword pistachio, cheesecake, St. Patrick's Day
Prep Time 15 minutes
2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 397kcal
Author Sara

Ingredients

For the Crust:

  • 12 full graham crackers
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 8 ounces butter melted

For the Filling:

  • 6 ounces cream cheese softened
  • 1 tablespoon vanilla
  • 3.4 ounce box pistachio pudding
  • ¼ cup milk
  • ½ cup powdered sugar
  • 8 ounces whipped topping
  • 2 tablespoons crushed pistachios

Instructions

For the Crust:

  • Pulverize graham crackers in a food processor or blender.
  • In a large mixing bowl, combine graham cracker crumbs, sugar, brown sugar, and melted butter. Mix well with a fork.
  • Transfer mixture to a 9-inch springform pan. Press it firmly into the bottom of the pan and about 1 inch up the sides. Set aside.

For the Filling:

  • In a large mixing bowl, beat cream cheese, vanilla, pistachio pudding mix, milk, and powdered sugar until smooth.
  • Add cool whip and beat again until mixture is uniform.
  • Pour mixture over prepared crust and smooth it out.
  • Sprinkle crushed pistachios evenly over top.
  • Cover with plastic wrap and chill for at least 2 hours before serving.

Notes

  • Avoid overmixing the cheesecake filling as this can take away from the fluffiness and light texture. 
  • When you’re done preparing your crust, you can set it in the fridge to chill while you’re making the filling. This helps the crust set and makes it easier to fill. 
  • Be sure to firmly press the crust against your pan. Using a measuring glass or round glass makes this super easy. 
  • If you have the time, chilling the cheesecake overnight will let the flavors fully absorb and ensure that the texture is perfect for when you serve it the next day!
  • Cover the cheesecake with plastic wrap in the refrigerator so that it doesn't absorb any odors from the fridge.
 

Nutrition

Calories: 397kcal | Carbohydrates: 20g | Protein: 3g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 273mg | Potassium: 80mg | Sugar: 20g | Vitamin A: 1027IU | Calcium: 58mg | Iron: 0.1mg