Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup pistachio pudding mix
- 1 cup chopped pistachios
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth.
- Add the pistachio pudding mix and mix until combined.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Garnish with chopped pistachios before serving.
Notes
- For best results, chill the cheesecake overnight.
- You can substitute the pistachio pudding with vanilla if desired.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg