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A hand holds a white plate with a slice of pistachio cheesecake featuring a green layer, crumbly base, whipped cream topping, and garnished with lemon slice and pistachios. The background is plain and light-colored.
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Pistachio Cheesecake

Pistachio Cheesecake is a no-fuss dessert that layers a buttery graham cracker crust, a creamy vanilla cream cheese filling, thick pistachio pudding, and fluffy whipped cream—all in a 9x13 pan.
Prep Time25 minutes
Cook Time10 minutes
Chill Time4 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: easy cheesecake recipe, pistachio cheesecake, pistachio cheesecake recipe
Servings: 12 -15 servings

Equipment

  • 1 9x13 baking pan
  • 1 stand mixer or hand mixer

Ingredients

  • 2¼ cups graham crumbs
  • 3 tbsp brown sugar
  • 1/2 cup butter melted, salted
  • 4 cups heavy cream 33%
  • 1 cup powdered sugar (confectioners' sugar)
  • 2 tbsp powdered sugar (confectioners' sugar) for the whipped cream
  • 1 block cream cheese (250 grams) room temperature
  • 1/2 tsp vanilla
  • 2 99 gram boxes pistachio instant pudding mix or one 200 gram box
  • 1//3 cup unsalted pistachios shells removed, chopped, to garnish
  • 1 tbsp lemon zest to garnish

Instructions

  • Preheat your oven to 350 °F.
  • Prepare the crust: in a 9x13 baking pan, mix the graham cracker crumbs with brown sugar. Add the melted butter and toss until the mixture resembles wet sand. Press firmly into an even layer to form the crust. Bake for 10 minutes, then let cool completely. The crust should be fully set and at room temperature before layering.
    Sammy’s tip place the crust in the fridge for 20 minutes to speed this up.
  • Prepare the whipped cream: in a stand mixer, add the heavy cream and 2 tablespoons of powdered sugar. Beat on high until stiff peaks form (the cream should hold its shape when you lift the whisk). Transfer all of the whipped cream to a bowl and refrigerate until ready to use.
  • Prepare the cream cheese filling: using the same bowl you used to make the whipped cream, beat the cream cheese, powdered sugar (1 cup), and vanilla until smooth and creamy.
    Add 2 cups of the whipped cream and gently fold into the cream cheese mix until combined.
    Reserve the remaining whipped cream for the final layer.
    Set aside while you make the pudding.
  • Prepare the pudding: prepare the pistachio pudding, using 1 cup less milk than the package directions (for example, if it calls for 4 cups, use 3). Whisk until smooth and let stand for 3–5 minutes to thicken.
  • Layer the dessert: spread all of the cream cheese mixture over the cooled crust, followed by all of the pistachio pudding, then finish with the remaining whipped cream.
  • Cover and refrigerate for at least 4 hours.
  • Garnish with chopped pistachios and lemon zest.

Nutrition

Calories: 369kcal | Carbohydrates: 23g | Protein: 3g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 151mg | Potassium: 89mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 1123IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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