Can I use homemade whipped cream instead of Cool Whip?

Yes. Whip one and a half cups of cold heavy cream with two tablespoons of powdered sugar to the most stiff peaks and use as a direct substitute for the Cool Whip in the same quantity. Stabilize with one teaspoon of cornstarch or half a teaspoon of unflavored gelatin dissolved in one teaspoon of warm water for the most properly maintained individual texture throughout the refrigerator chilling period.

Can I make this cheesecake ahead of time?

Yes, and it is the most strongly recommended approach. The pistachio cheesecake tastes the most extraordinary on day two as the flavors have the most completely deepened and melded. Prepare up to 2 days in advance and refrigerate covered without the whipped topping garnish — add the Cool Whip topping and chopped pistachios immediately before serving for the most freshly vibrant individual appearance.

Does this work in a 9 by 13-inch pan instead of a round dish?

Yes. Press the crust into the bottom of a 9 by 13-inch baking dish and pour the filling evenly over for the most convenient individual bar-style pistachio cheesecake that serves the most generously at larger gatherings. Cut into individual bars or squares for the most easily served and the most individually portioned pistachio cheesecake serving format.

Pistachio Cheesecake Easy No-Bake Green Pistachio Pudding Recipe

Description

The most extraordinary natural green no-bake Pistachio Cheesecake made by combining 1 1/2 cups graham cracker crumbs 3 tbsp sugar and 6 tbsp melted butter pressing firmly into 9-inch pie dish springform or baking dish refrigerating beating 8 oz room temperature cream cheese with 1/4 cup sugar 2 to 3 minutes until smooth whisking 3.4 oz pistachio pudding mix with 1 cup cold milk until beginning to thicken 1 to 2 minutes before fully set folding into cream cheese mixture until uniformly green gently folding in 8 oz thawed Cool Whip until airy pouring over chilled crust smoothing with offset spatula refrigerating minimum 4 hours or overnight and immediately before serving topping with additional Cool Whip and generous scattering of 1/4 cup chopped roasted pistachios. A completely perfect natural green no-bake pistachio pudding cheesecake recipe.

Ingredients

Scale

1 1/2 cups Graham Cracker Crumbs

3 tbsp Granulated Sugar for crust

6 tbsp Unsalted Butter melted

8 oz Full-Fat Brick-Style Cream Cheese softened to room temperature

1/4 cup Granulated Sugar for filling

1 package 3.4 oz Instant Pistachio Pudding Mix

1 cup Cold Whole Milk

8 oz Cool Whip thawed

Additional Cool Whip for topping

1/4 cup Chopped Roasted Pistachios for garnish

Optional Crushed Graham Crackers for garnish

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into 9-inch dish bottom and slightly up sides. Refrigerate.

2. Beat room temperature cream cheese with sugar 2 to 3 minutes until smooth and lump-free.

3. Whisk pistachio pudding mix and cold milk in separate bowl until beginning to thicken 1 to 2 minutes. Before fully set fold into cream cheese mixture until uniformly green.

4. Gently fold in Cool Whip until evenly incorporated and airy.

5. Pour over chilled crust. Smooth with offset spatula.

6. Refrigerate minimum 4 hours or overnight.

7. Immediately before serving top with additional Cool Whip and scatter chopped roasted pistachios generously.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert, Cheesecake, No-Bake, Spring, Easter
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 290mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: pistachio cheesecake, easy no-bake pistachio cheesecake recipe pistachio pudding cream cheese Cool Whip, best natural green pistachio no-bake cheesecake, quick spring Easter St Patrick's Day pistachio pudding cheesecake