Ingredients
- Crust
- 1½ cups graham cracker crumbs (or vanilla wafers)
- ½ cup unsalted butter, melted
- Pistachio Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 box (3.4 oz / 96 g) instant pistachio pudding mix
- 1½ cups cold milk
- 1½ cups whipped topping (or whipped cream)
- Topping (optional)
- Whipped topping
- Chopped pistachios
- White chocolate shavings
Instructions
- Mix graham cracker crumbs and melted butter. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whisk pistachio pudding mix with cold milk until thick.
- Fold pudding into the cream cheese mixture until combined.
- Gently fold in whipped topping until light and fluffy.
- Spread filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight) until set.
- Garnish before serving and slice.
Notes
- Chill overnight for the cleanest slices.
- Use a springform pan for easy removal.
- Chocolate cookie crust pairs beautifully with pistachio.
- Store covered in the fridge for up to 4 days.
- Prep Time: 20
- Category: Dessert / Cheesecake
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian