Ingredients
Scale
- Vanilla Wafer Crust:
- 2 1/2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- Pistachio Cheesecake Filling:
- 16 oz cream cheese, room temperature
- 1 package instant pistachio pudding mix (3.4 oz)
- 1 tsp vanilla extract
- 1 tsp pistachio extract
- 1/2 cup powdered sugar
- 2 cups heavy cream
- Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- Chopped pistachios (optional, for garnish)
Instructions
- In a bowl, mix vanilla wafer crumbs, sugar, salt, and melted butter until combined.
- Press the mixture into the bottom and sides of a lined springform pan. Chill for 30 minutes until firm.
- In a large bowl, beat cream cheese until smooth.
- Add pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix until combined.
- Add heavy cream and whip until the mixture becomes light, fluffy, and smooth.
- Spoon the filling into the prepared crust and smooth the top.
- Chill the cheesecake for at least 6 hours or overnight.
- For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe whipped cream over the chilled cheesecake and garnish with chopped pistachios.
Notes
- Store in the refrigerator for up to 5 days.
- Prepare whipped cream the same day you plan to serve for best texture.
- Ensure cream cheese is at room temperature for a smooth filling.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg