Pistachio Cheesecake (Print Version)
# Ingredients:
01 -
2 1/2 cups vanilla wafer crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/4 teaspoon salt.
04 -
1/2 cup unsalted butter, melted.
05 -
16 ounces cream cheese, room temperature.
06 -
1 package (3.4 oz) instant pistachio pudding mix.
07 -
1 teaspoon vanilla extract.
08 -
1 teaspoon pistachio extract.
09 -
1/2 cup powdered sugar.
10 -
2 cups heavy cream.
11 -
1 1/2 cups heavy cream.
12 -
1/4 cup powdered sugar.
13 -
2 teaspoons vanilla extract.
14 -
Chopped pistachios for garnish (optional).
# Instructions:
01 -
Mix vanilla wafer crumbs, sugar, salt, and melted butter in a bowl.
02 -
Press mixture into the bottom and up sides of a lined 8" or 9" springform pan using a flat-bottomed cup. Chill 30 minutes.
03 -
Beat cream cheese until smooth. Mix in pudding mix, both extracts, and powdered sugar until combined. Pour in heavy cream. Beat on low until mixed, then increase to medium-high until fluffy.
04 -
Spread filling evenly in chilled crust. Chill at least 6 hours or overnight.
05 -
Before serving, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
06 -
Top cheesecake with whipped cream and sprinkle with pistachios if desired.
# Notes:
01 -
This no-bake cheesecake is perfect for warm days when you don't want to use the oven.
02 -
Store in the fridge up to 5 days.
03 -
For best results, add the whipped cream topping the day you plan to serve.