Ingredients
- 1 ½ cups graham cracker crumbs (or almond flour for gluten-free)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar (optional)
- 16 oz cream cheese, softened (or non-dairy cream cheese)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup finely chopped pistachios (plus extra for topping)
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs resemble wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Fold in finely chopped pistachios until evenly distributed.
- Spread the filling over the prepared crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set properly.
- Once set, release the springform pan and top with extra chopped pistachios. Serve cold.
Notes
Ensure cream cheese is at room temperature for easy mixing. For added flavor, consider incorporating a touch of orange zest or almond extract into the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian