Ingredients
Scale
- Vanilla Wafer Crust
- 2 ½ cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ¼ tsp salt
- ½ cup melted unsalted butter
- Pistachio Cheesecake Filling
- 16 oz cream cheese, room temperature
- 3.4 oz instant pistachio pudding mix
- 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 (optional)
Instructions
- Mix wafer crumbs, sugar, salt, and butter. Press into springform pan and chill 30 minutes.
- Beat cream cheese until smooth. Add pudding mix, vanilla, pistachio extract, and powdered sugar.
- Add heavy cream and whip until fluffy.
- Spread filling into crust and smooth top.
- Chill at least 6 hours or overnight.
- Whip cream, sugar, and vanilla until stiff peaks form.
- Top cheesecake with whipped cream and pistachios.
Notes
- Store in fridge up to 5 days.
- Best results when whipped cream is added just before serving.
- Use springform pan for easy removal.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian