Go Back
–+ servings
Pistachio Dessert

Heavenly No-Bake Pistachio Dessert to Impress Your Guests

Indulge in this delightful Pistachio Dessert that boasts a buttery shortbread crust, fluffy cheesecake layer, and velvety pistachio pudding finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Shortbread Cookies Chocolate or graham crackers can be used as a tasty alternative.
  • 1/2 cup Unsalted Butter Melted for mixing.
For the Cream Cheese Layer
  • 8 oz Cream Cheese Ensure it's at room temperature.
  • 1/2 cup Powdered Sugar To balance the cream cheese's tanginess.
For the Pudding Layer
  • 3.4 oz Instant Pistachio Pudding Mix Gives the dessert its rich flavor.
  • 2 cups Whole Milk or almond milk for a dairy-free option.
For the Whipped Topping
  • 1 cup Heavy Whipping Cream Cold cream whips best.
  • 2 tbsp Powdered Sugar To sweeten the whipped cream.
For Garnish
  • 1/4 cup Chopped Pistachios Optional for nut-free choices.

Equipment

  • 9x13 inch Pan

Method
 

Step-by-Step Instructions
  1. Begin by gathering your ingredients and preparing your 9×13-inch pan.
  2. Crush the shortbread cookies into fine crumbs and mix with melted butter. Press into the bottom of the pan to create an even layer.
  3. Bake the crust for 8–10 minutes until set and lightly golden, then transfer to the freezer for about 15 minutes to cool.
  4. In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
  5. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold half into the cream cheese mixture.
  6. In a large bowl, whisk together the milk and instant pudding mix until it thickens, about 2–3 minutes.
  7. Spread the cream cheese mixture over the cooled crust, then add the pistachio pudding on top.
  8. Cover with remaining whipped cream and refrigerate for at least 2 hours, preferably overnight.
  9. Before serving, sprinkle chopped pistachios on top and slice with a hot, dry knife.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

To maintain the delightful texture, refrigerate leftovers in an airtight container for up to 3-4 days. Avoid freezing if possible.

Tried this recipe?

Let us know how it was!