No Bake Pistachio Cheesecake
Creamy, nutty, and irresistibly smooth, this dessert is delightfully refreshing.
Equipment
- Springform Pan
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 5 tablespoons butter melted
Cheesecake Filling
- 24 ounces cream cheese
- 3.4 ounces instant pistachio pudding mix
- 0.75 cup powdered sugar
- 0.5 teaspoon almond extract
- 2 cups heavy cream
Instructions
- Combine graham cracker crumbs and melted butter in a bowl, then press into the bottom of an 8" or 9" springform pan. Chill for 30 minutes, or bake for 5 minutes at 350°F if in a hurry.
- In a large bowl, beat the cream cheese, pistachio pudding mix, powdered sugar, and almond extract until smooth and well blended.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes.
- Gently fold the whipped cream into the cream cheese mixture, ensuring it stays airy.
- Spread the filling evenly over the crust and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
Nutrition Information (per serving):
Calories: 688
Total Carbs: 32g
Net Carbs: 31g
Fats: 60g
Protein: 8g
Calories: 688
Total Carbs: 32g
Net Carbs: 31g
Fats: 60g
Protein: 8g
