Ingredients
Scale
- Vanilla Wafer Crust
- 2 ½ cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ¼ tsp salt
- ½ 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
- ½ cup powdered sugar
- 2 cups heavy cream
- Whipped Cream
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 2 tsp vanilla extract
- Chopped pistachios (for decoration)
Instructions
- Vanilla Wafer Crust: Mix vanilla wafer crumbs, sugar, salt, and melted butter until combined.
- Press mixture into an 8″ or 9″ springform pan and chill for 30 minutes.
- Filling: Beat cream cheese until smooth. Add pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix well.
- Add heavy cream and whip until light, fluffy, and smooth.
- Spread filling over chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight.
- Whipped Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top cheesecake with whipped cream and garnish with chopped pistachios.
Notes
- Store in the refrigerator for up to 5 days.
- For best results, add whipped cream just before serving if making ahead.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian